Instructions

1. Place the beef in a large bowl and pour the wine over it. Add the carrots, celery, onion, garlic, bay leaves, thyme and rosemary. Marinate in the refrigerator for at least 12 hours, preferably overnight.

2. Remove the meat from the marinade and pat dry with kitchen paper. Strain the marinade, reserving both the liquid and vegetables.

3. Brown the meat thoroughly on all sides in a little butter and olive oil in a heavy-bottomed pot over high heat, 3 to 4 minutes per side. Season with salt and pepper. Remove and set aside.

4. Turn the heat down to medium and sauté the vegetables from the marinade in the same pot for about 5 minutes, until softened and lightly browned.

5. Return the meat to the pot and pour the marinade over it. The meat should be nearly covered with liquid. Bring to the boil.

6. Cover and braise on low heat for 3 to 4 hours, or in the oven at 160°C, until the meat is tender and falling apart.

7. Remove the meat and keep warm. Strain the sauce into a saucepan and reduce over medium heat to the desired consistency, glossy and rich, about 10 to 15 minutes. Season with salt and pepper.

8. Slice the meat thickly and serve with the sauce poured over, ideally with polenta, risotto or parmesan mashed potatoes.