Beef braised in Barolo

==Description==
* 4 servings
==Ingredients==
* 1 kg (2 lb] beef
* 20 g (¾ oz) butter
* 10 g (½ oz) lardo (cured back fat of pork)
* 0.4 l (14 fl oz) Barolo (dry full-bodied red wine with lush bouquet made from Nebbiolo grapes)
* 0.2 l (7 fl oz) rum
* 1 onion
* 1 clove garlic
* 1 carrot
* 1 stick celery
* 1 sprig rosemary
* 1 bay leaf
* 1 small piece cinnamon
* salt
* freshly ground pepper
==Directions==
# Heat the butter and lard in a copper pan.
# Add the meat and brown all over for 5 minutes together with the onion, garlic, carrot and celery (all chopped), rosemary, bay leaf and cinnamon.
# Season with salt and pepper and add the Barolo.
# Allow the wine to evaporate slowly then dilute with a little warm water and continue to cook over a low heat for about 3 hours.
# Remove the meat and cut into slices, strain its sauce through a sieve then return both to the pan.
# Pour over the rum and cook for 15 minutes.
# Take to the table and serve piping hot.
Category:Slovenian Meat Dishes
Category:Rosemary Recipes
Category:Red wine Recipes
Category:Grape Recipes
Category:Beef Recipes
Category:Rum Recipes
Category:Onion Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Recipes that need photos