Braised beef with onions

Ingredients for 4 servings:

• 800 g roast beef
• 500 g onion(s)
• 30 g butter
• 2 tbsp olive oil, extra virgin, cold pressed
• 5 sage leaves or half a tsp sage powder
• 1 tsp, heaped flour
• 250 ml white wine
• salt and pepper
• 1 pinch(s) nutmeg, ground
• 200 ml whipped cream
• 1 cup broth or hot water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

Brasatao con le cipolle. A dish from Lombardy.

Heat butter and olive oil in a saucepan over medium heat and sear the roast beef on all sides. Peel the onions and slice them into approximately 3 mm thick slices. Once browned, remove the meat. Increase the heat slightly. Add the onions and sage leaves to the frying fat. Sprinkle with flour and simmer for about 5 minutes, stirring constantly, until the onions are translucent and beginning to brown. Deglaze with white wine and allow it to evaporate slightly. Add the cream and stock and mix. Return the meat to the pan and season with salt, pepper, and a pinch of nutmeg. Cover and simmer over low heat for about 2-3 hours, depending on the quality of the meat, stirring occasionally and turning the meat over. Remove the meat and cut into thin slices. Place the sauce and onions in a tall container and puree. Arrange the meat on a platter and pour the sauce over it. Serve with pasta as a side dish with some freshly grated Parmesan cheese on top.