Beef in Barolo Wine (Piedmont)

Meat / Beef

Cut the meat into 6 large pieces of equal size. Put into a bowl with the bay leaf, garlic, a little salt, a pinch of pepper and a pinch of grated nutmeg. Add the wine, stir and leave in a cool place, covered, for at least 8 hours, or overnight, turning the meat occasionally.

Dice the onion and the pork fat. Heat the pork fat and butter in a large pan, and when the butter is hot and the pork fat begins to run, saute the onion gently until soft but not brown.

Take the meat from the marinade, drain thoroughly and pat dry with paper towels. Add the meat to the pan and brown over a moderate heat. Strain the marinade and pour over the meat. Check seasoning, cover the pan and cook slowly for 2 hours, or until the meat is very tender.

Serves 6.