Ingredients:
2 2/1 lb beef brisket
1/2 onion
1/2 teaspoon of paprika
1/2 cup hot water
1/2 sweet green pepper

Preparation:

1. Heat some fat or goose fat in a deep iron pot, cut half an onion very fine and when it is slightly browned put in the meat. Cover up closely and let the meat brown on all sides. Salt to taste, add a scant half teaspoon of paprika, half a cup of hot water and simmer an hour longer, keeping covered closely all the time. Add one-half a sweet green pepper (seeds removed), one small carrot cut in slices, two tablespoons of tomatoes and two onions sliced.
2. Two and a half pounds of brisket shoulder or any other meat suitable for pot roasting will require three hours slow cooking. Shoulder of lamb may also be cooked in this style.
3. When the meat is tender, remove to a warm platter, strain the gravy, rubbing the thick part through the sieve and after removing any fat serve in a sauce boat.
4. If any meat is left over it can be sliced and warmed over in the gravy, but the gravy must be warmed first and the meat cook for a short time only as it is already done enough and too much cooking will render it tasteless.

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Ingredients:
1,5-2 kg (3-4 lb) beef round
5 garlic cloves, sliced longish
100 g (3.5 oz) bacon, cut into 1/2-inch pieces
wine vinegar
1 Tbsp lard
1/2 cup olive oil
3-4 large onions, quartered
2-3 carrots
1 celery root (around 200 g; 7 oz), quartered
1 tsp flour
4 cloves
2-3 Tbsp tomato purée
100 ml (4 fl oz) prosecco
1 tsp sugar
1/2 cup red wine
3 lemon slices
3-4 prunes
salt, pepper

Preparation:

1. Pierce the meat with a sharp pointed knife at random and insert slivers of garlic and pieces of bacon into the incisions.

 

2. Place the beef into a non-reactive pan; cover with vinegar and leave it for 1 to 2 hours or overnight.

 

3. Remove meat from vinegar. Season with salt and pepper. Put in a roasting dish together with olive oil, lard, onions, celery root and carrots. Cover and roast for 45 minutes. Take out of the oven.

 

4. Take the meat out of the sauce.

 

5. Purée the vegetables with roast dripping. Add flour, cloves, tomato purée, prosecco, sugar, red wine, lemon slices and prunes. You can also add some vinegar, if you like.

 

6. Cut the meat into 1 cm (1/2 inch) thick slices (vertical to fibres), and return back into the sauce. Cook until the meat becomes soft.

 

7. Serve with potato gnocchi.

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