This is a recipe typically Tuscan, long time ago I heard a chef on TV that described, nerimasi fascinated and so I decided to present it again Sunday for my guests :-) I only regret not remember the name of the chef, who, are all my thanks.
needed:
1 kg of beef (better Chianina), muscle (I did well with the pork :-))
a crock pot
a bottle of red wine, 750 , preferably Chianti
a tablespoon of juniper berries
a tablespoon of peppercorns
5 bay leaves 2 garlic cloves poached
chopped celery, carrot and onion (one long time .... I have not measured :-))
extra virgin olive oil to taste 1 tablespoon ground pepper
Putting it all into the pot, all raw, except the pepper that will put 5 minutes before the After cooking, and everything to cucocere loooong slowly on the stove. The tradition dictates that cuocesse near a firebox (hence the name) but we are where we take ?????? So away on the stove, with a small flame with the lid a little bit in the corner, so as to release steam. Cucocere until the wine has evaporated, about 3 hours. Meanwhile, your house will smell amazing in a way, between the wine and spices is a concert of flavors difficult da descrivere.....
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