Brasato alla lombarda

Method

Heat olive oil in a large heavy casserole and brown the beef on all sides until deeply caramelised, approximately 8-10 minutes total; remove and set aside. In the same pot, sauté the roughly chopped carrots, celery and onions until softened and lightly coloured, then stir in the tomato paste and cook for 2 minutes. Return the beef to the pot, pour in the wine and stock, add the bay leaves, rosemary, thyme and peppercorns, and bring to a gentle simmer. Cover and braise in a preheated 160°C oven for 3-4 hours, turning the meat halfway through, until it is completely tender and the cooking liquid has reduced and concentrated. Remove the meat and keep warm; strain the braising liquid into a saucepan, discard the solids, and whisk in the butter over a gentle heat to create a glossy sauce. Slice the brasato and serve with the sauce spooned over, alongside creamy polenta or risotto alla milanese.