Ingredients

  • Beef (“priest’s hat” cut) 1 kg
  • Organic Extra Virgin
  • Olive Oil 50 gr
  • Onion n. 1
  • Carrot n. 1
  • Celery No. 1 stalk
  • Laurel No. 2 leaves
  • Cinnamon No. 1 stick
  • Cloves n. 3
  • Nutmeg q.s.
  • Peeled or fresh tomatoes 100 gr
  • Red wine q.s.

  • For oil potatoes:

  • Potatoes 500 gr
  • Organic Extra Virgin
  • Olive Oil q.s.
  • Salt and pepper q.s.

Procedure

  1. Start by cooking the potatoes: let them boil until tender, then mash and sift them while still hot.
  2. Add the Organic Extra Virgin Olive Oil in a trickle, whipping with a whisk and adjusting for salt and pepper.
  3. If necessary, add a little cooking water to reach the desired consistency.
  4. Move on to preparing the meat. Cut it into portions and let it brown in oil on all sides, then remove it from the pan.
  5. In the same pan, wilt the chopped carrot, onion and celery. Return the meat to the pan, season with salt and pepper. Add the bay leaves and spices to season everything.
  6. Add red wine and tomato sauce.
  7. Bake in a 130°C oven for about 3 hours with the pan tightly closed.
  8. Let it rest until the next day.
  9. Heat the mixture and then proceed to cut the meat. Sprinkle with the strained gravy and, if necessary, concentrate.
  10. Serve the meat over mashed potatoes with Organic Extra Virgin Olive Oil.

EXTRA VIRGIN OLIVE OIL PAIRING

An oil with character as the dish calls for it that can balance the flavors of the preparation. An evo such as Coratina (Puglia Bari) with intense fruitiness, herbaceous type, with hints of almond and artichoke. Bitter and spicy notes of high intensity. Herbaceous aftertaste of artichoke and almond. Yellow-green color.