Stracotto with chianti

Ingredients for 6 people

Preparation

Drill the meat of steer with a knife and fill the hole with a minced of garlic, salt, pepper and rosemary.
Tie well the meat of steer with kitchen string, sprinkle it again with salt and pepper and put it in a saucepan of crock, allow to slowly brown for at least a quarter of hour.
Add a chopped up carrots, onions, stems of celery and allow to flavour, then wet with the wine; once evaporated, add the tomato.
Bring to slow cooking for 2 or 3 hours according to the piece of meat of steer used.
If the meat of steer was had to dry too much, add some broth or tepid water.
Before serving, remove the meat of steer from the pot, let it to cool, untie and cut it to thin slices to put on the course, finally add the shaken juice on the meat of steer.