1 kg sirloin
1 bottle of Cabernet Savardo
vegetables: one onion, one carrot, one celery
seasoning: 1 bay leaf, 1 clove of garlic, 3 cloves, 1 cinnamon stick, 1 star anise, thyme, 3 juniper berries, 1 pinch of cumin, 3 sage leaves, 1 sprig of rosemary
3 spoonsful of stock
salt, pepper and olive oil to taste
Marinate the meat in ¾ bottle of wine with the finely chopped vegetables and spices for 24 hours. Tie the meat with string; add salt and pepper and fry in olive oil. Drain and blend the vegetables and spices and add to the meat. Add the remaining cabernet and let it cook until the alcohol has evaporated. Pour over the stock and roast at 160° degrees for 2 hours.
Allow to cool and slice. Pour the sauce over the meat and serve.
Recipe submitted by:
Ristorante Alla Pergola – Sarcedo