As a first step for the preparation of our delicious braised red wine, we have to cut the bacon into cubes; then, we make small holes in the piece of meat and insert a diced bacon into each hole.

After that, we prepare the marinade by coarsely chopping celery, onion and carrots, crush the garlic clove, chop the aromatic herbs and crush the spices.

We gather the marinade in a large bowl and lay the meat on top; we completely cover the meat with wine and leave it to marinate for 12 hours in the refrigerator.

After 12 hours, we drain the meat, cleaning it from vegetable residues, and then dry in order to pass it in the flour, taking care to eliminate the excess.

In a pan, brown the braised meat with about three tablespoons of oil, turning it to make it golden on both sides. We recommend using a wooden spoon and not a fork so as not to disperse all the juices of the meat.

We pour the rest of the oil in a pan, adding 3 tablespoons of broth, the garlic, the vegetables and the herbs. Then, we let it simmer for about 3-4 minutes.

We put the meat on it and pour the wine that we previously heated in a bain-marie; let’s add salt and pepper, and bring it to a boil.

Cover the pan with aluminum foil and the lid, and cook over low heat for about 2 and a half hours; we then add salt halfway through cooking, and turn the meat from time to time.

When the meat is cooked, we remove it from the pan, wrap it with aluminum foil and then with a dish cloth and let it rest for about 30 minutes.

Let’s thicken the cooking juices, previously passed with a sieve, with the softened butter mixed with the corn starch.

Finally, slice our braised meat in red wine and place it on a serving dish with a little sauce; serve the rest of the sauce separately.