Instructions: Chop the onions carrots and celery into small cubes and put to one side.

With a knife slightly flatten the piece of meat to make it easier to roll.

Place the rosemary inside roll and bind with string.

Season the joint all over with salt and pepper.

Heat the butter and oil in a large pan.

Add the meat and seal very well until brown all over.

Then add the chopped vegetables and fry until golden.

Add the sage leaves and chopped garlic.

When the vegetables have turned a nice colour add the wine and the stock.

Cover with a lid and simmer for 1 3/4 hours.

Take out and place on a serving dish with the sauce and vegetables.

The Nebbiolo grape is the father and mother of Barolo and is also used for making many other Piemontese wines like Carema. Piemontese beef is particularly tasy. The union with Nebbiolo wine brings out the best in it and after 2 hours cooking it is tender and spicy. The alcohol evapourates during the cooking soyou wont get tipsy when eating this robust but very tasty dish!

Serves 4

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