Description Edit

  • 4 servings

Ingredients Edit

Directions Edit

  1. Heat the butter and lard in a copper pan.
  2. Add the meat and brown all over for 5 minutes together with the onion, garlic, carrot and celery (all chopped), rosemary, bay leaf and cinnamon.
  3. Season with salt and pepper and add the Barolo.
  4. Allow the wine to evaporate slowly then dilute with a little warm water and continue to cook over a low heat for about 3 hours.
  5. Remove the meat and cut into slices, strain its sauce through a sieve then return both to the pan.
  6. Pour over the rum and cook for 15 minutes.
  7. Take to the table and serve piping hot.

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