Let's get started!
- Make sure the meat is at room temperature and cut it into equal 2x2cm cubes. You can ask the butcher to cut it for you!
- Pat the meat dry with paper towels and mix it in a large bowl with fresh black pepper and flour.
- Melt the butter in a Dutch oven and sear the meat for 3 minutes over medium-high heat. The meat should brown slightly, but not cook through. Then remove the meat from the pan.
- Chop the onion and cut the carrot and celery into small pieces. Sauté them in the drippings for 5 minutes.
- Then add the meat back into the pan along with the tomato sauce, red wine, and broth.
- Then add the herbs, aceto, and lemon zest. Salt is not needed yet; add it only at the very end!
- Let the meat simmer for at least 3 hours over low heat. The first few hours with the lid on the pan, and the last few hours without the lid to thicken it.
- After 2 hours of simmering, add diced potatoes.
- After simmering, taste to see if it needs more salt or pepper, then serve with polenta or mashed potatoes. Buon Appetito!
Tip
The longer you let the meat simmer, the more delicious it becomes! Do you have the time? Then let it simmer for 6 to 7 hours over low heat.
