Cover the piece of beef
with lard, then cut the meat up into pieces and leave them to
marinate in the wine overnight with the carrots, sliced onions,
cloves of garlic, herbs, pepper, clove, sage, tomatoes and the lard.
Take the meat out of the marinade the next day, drain it and let it
brown over a flame with the olive oil in a cast iron pot. Little by
little pour over the marinade. Finish it off with the meat stock.
Lute the pot with a thick mixture made from the flour and water and
close the lid. Leave it in the oven for 4 hours, then take it out and
break the muddy seal.
Squash the sauce
onto the top of the pieces of meat, drain them and arrange them on a
Serve with fresh
pasta covered with melted butter.