On the preparation method I tend to improvise: If I do not care to split the preparation to two days I roast the meat in its entirety, separates the sauce that was created from the meat and leave it to cool during at least one night. The next day I cook the sauce again, strainer it, if I want, enriching it (with wine or other drinks, special seasoning or additions such as dried fruits, for example) and updates the taste. I cut a piece of the meat and let it simmer for at least another half hour in the sauce I prepared (on the stove, or sometimes in the oven).

When I need to cook it in the day of the presentation, I prefer to slice the meat into slices before cooking. About the sauce I always improvise – subtract or add vegetables and herbs, changes the cooking liquid from the axis (Merck) for wine, beer or cider, as in the recipe below. Always served with something that will link with the sauce: potatoes (mashed), polenta, rice or boiled or roasted root vegetables. Start the meal with an interesting salad, have a refined dessert at the end – and you have the world’s best meal.

Components (for 8 servings):

1 Kg of beef roast (shoulder roast), cut into thick slices 1 1/2 inches each.

2 tablespoons of flour.

4 tablespoons of olive oil.

1 onion, chopped.

2 cloves garlic, crushed.

2 carrots, diced.

1 head of celery, cut into small cubes.

1 tablespoon of brown sugar.

1 1/2 cups of cider.

Salt, pepper

1 bay leaf.

1 sprig thyme.

Preparation:

1. Dip the slices of meat in flour so they are covered from all sides.

2. Heat 2 tablespoons of oil in a large saucepan and fry the meat until it is slightly golden on all sides. Now, remove the meat from the pot and set it aside.

3. Pour the remaining oil to the pan and fry the onion until it become transparent. Add the garlic, carrot and celery and continue to fry, stirring frequently, for another 3 minutes. Sprinkle the sugar on the vegetables and mix well. Add the cider and 2 cups water and stir.

4. Bring to mixture to  boil, add some salt and pepper and put the meat back into the pot. Add the bay leaf and thyme sprig on top. Reduce the heat, cover the pan and cook for about two and a half hours or until the meat is very tender. During cooking the meat must be covered with liquid.

Bon appetit