Be aware that the secret behind this recipe is to use a good bottle of Barolo.

Ingredients

• brisket of ox
• Barolo wine
• tomatoes, meat broth
• lard
• carrot
• onion, celery
• rosemary, juniper berries
• thyme, garlic
• bay leaf, cinnamon, cloves
• olive oil
• butter, salt

Salt is unnecessary if using wine in the marinade and stock during cooking.

Insert lard and carrot into the boned meat and marinade for eight days in Barolo wine, onion, celery, rosemary, cloves, thyme, garlic, bay leaves, cinnamon, juniper berries and a little salt. Should the wine evaporate, add more.

Dry the meat and brown it in oil and butter. Add the marinade and, as soon it thickens, add fresh tomatoes and if necessary a spoon of meat extract. Put the casserole in the oven, and as coocking proceeds add boiling stock.

Remove the meat, skim and strain the juices untill theu are reduced to a semi dense state add a little fresh butter.

Pour the sauce onto the sliced meat and serve. Remember that the meat must be covered with the sauce, not svimming in it.