Braised Beef Al Sangiovese
( YIELD: 6 )

I N G R E D I E N T S
Beef Brisket cut	3 lb. piece
Olive oil	3 Tbsp.
Butter	Half a cup
Remole Toscana red wine	1 bottle
Pancetta	4 oz.
Beef broth	4 cups
Celery stalk finely chopped	1
Large yellow onions	3
Carrots finely chopped	3 to 4 medium ones
Garlic cloves	2
Rosemary sprigs	2
Sage sprig	1
Laurel sprig	1
Salt and pepper	To taste
Baby onions	1

1	Prepare the marinade: Combine the wine with the chopped carrots and celery.
2	With toothpicks fix the garlic and pancetta around the cut of meat.
3	Place the meat in the wine and let it marinade overnight.
4	In a large saucepan heat the butter olive oil onions rosemary and the other herbs.
5	Brown the meat on all sides.
6	Add the marinade and cook slowly for at least 3 hours.
7	If necessary add some meat broth every so often.
8	Remove the rosemary and sage.
9	Add the baby onions and cook until they are tender.
10	Serve with mashed potatoes or polenta.