Ingredients
- 2 pound ox steak
- 4 cup barolo wine
- 2 cup carrots, chopped in 1/2 inch cubes
- 2 cup onions, cut in half
- 2 cup rosemary, sage, and cloves
- 2 cup butter
- 2 cup salt and pepper
- 1/4 cup Cognac
Preparation
Baking Directions:
Put the steak into a container and add the Barolo wine.
Add the carrots, onions, spices, a clove, salt and pepper and let it marinate for 24 hours in the refrigerator.
After 24 hours, drain the piece of beef.
Over a medium-high flame, add 2 tablespoons of butter in a sauté pan.
Once melted, add beef and the cognac; cook till cognac burns off.
Add carrots, onion, spices and the wine of the marinade.
Lower the flame of the stove and let the beef cook for 1-1/2 hours.
Add salt and pepper to taste.
Remove the vegetables and mash them with the gravy.
Return the mashed vegetables to the pot with the meat, and continue to cook for another 1-1/2 hours.
Serving Directions:
Serve beef on center of plate; pour mashed vegetables and sauce over the meat.
