Beef In Red Wine Sauce

Directions

1. With a paring knife make small cuts into the meat and fill the cuts with pancetta.
2. Tie the meat with string (for shape) and place in a bowl. Add in the carrots, onions, celery and a few leaves of the sage, bay leaves, rosemary and a few pepper corns.
3. Cover all the ingredients with the wine and let them marinate for at lest ten hrs, turning the meat over every two hrs.
4. When it is ready remove from the bowl and dry the meat.
5. In a casserole dish heat the butter with the extra virgin olive oil over a medium heat.
6. Add in the meat, season it with salt and brown it on all sides. Add in the vegetables and the remaining herbs and cook them for a few min. Add in one c. of marinade, cover with a lid and cook it on a low flame.
7. Cook for about 1 1/2 - 2 hrs adding a c. of the marinade at a time till all is finished.
8. When the meat is cooked, remove and pass the remaining sauce through a mouli, reheat and adjust seasoning.
9. Serve the sauce with the meat sliced, on polenta.
10. POLENTA DI GRANDO SARACENO:In a saucepan bring salted water to the boil.
11. Add in the polenta, whisk to avoid lumps.
12. Cook over a low heat for 35-40 min, stirring it often with a wooden spoon
13. (note - polenta will stick to the pot and make a crust on the saucepan, this will give it a smoky flavour).
14. Tip out onto a board and slice.