For 8 people:
  • 1 kg. tender beef
  • 50 gr of lard
  • 1 onion
  • 50 gr of butter
  • 1 glass of white wine
  • 2 carrots
  • Salt, pepper and celery

Take a nice piece of beef, lard it and tie it well, then season with salt and pepper. Place the butter and pounded lard together with the onion and celery in an oval casserole. Cut the carrots into very thin slices and place them in the casserole as well, then place the meat on top. Put the casserole dish, well covered, over moderate heat and brown the meat. Wet it with white wine, cover the casserole dish well and finish cooking by pouring in a glass of stock. Cook for a good two hours. Serve the meat with a side of black olives and potatoes and use the sauce to season either a risotto or macaroni.

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