Double Braised Chianti Roast

day 1

1. Clean the soup greens, onions, garlic, parsley root and roughly dice
2. Heat the butter lard in a large saucepan, fry the meat on all sides and set aside
3. Put onions, garlic and leeks in the pot when the onions are translucent, add celery, parsley roots, carrots, pepper, caraway seeds, juniper berries, bay leaves, don’t forget to stir. Add tomato paste and keep stirring
4. Deglaze, reduce, deglaze, reduce, deglaze and reduce again with a good shot of Chianti. When half of the Chianti has been used up – simply add the rest
5. Immediately it gets cozy: add celery powder, salt, herbs, stir again, put in the meat, put the lid on. A quick look around to see whether all the ingredients have disappeared in the pot, apart from the water, flour and butter, there should be nothing left.
6. Let the meat simmer in the pot for the next three hours and turn it over occasionally – the leg likes that, if the liquid is too little, pour more water. That’s all the work for the first day of work. Out of boredom, the butter can be kneaded with the flour and put in a cool place (refrigerator). I always have a bowl of floured butter there, a woman can always use
7. After about 3 hours, the meat should be braised, simply turn off the stove and let the roast cool in the pot as it is
8. Warning – please taste after 2 hours of stewing at the earliest – I would have thrown it away beforehand …..

day 2

1. Take the roast out of the future sauce, if you want to serve with braised vegetables, pull them ashore as well, portion the meat and set aside
2. Put the remaining contents of the casserole through a sieve. If desired, pass the stewed vegetables through with the spoon
3. Heat the sauce slowly and thicken with the floured butter as desired, bring to the boil briefly, allow the flour to swell, season to taste if necessary
4. Add portioned meat to the sauce and simmer for another 60 minutes on a low “flame”
5. We have pasta for this purpose, the only basic requirement of which is to be able to hold as much sauce as possible and to be Al Dente, please. If you prefer potatoes or rice with it – please, always welcome
6. PS a spoon is enough to eat as cutlery 😉