Ingredients for 8 people:
3 carrots, 3 fresh sage leaves, juniper, 50ml cognac, 3 bay leaves, 6 tablespoons extra-virgin olive oil, garlic, rosemary, 2 onions, 60g butter, 4 cloves, 1.5kg blade bone of beef, 750ml Carema red wine
Preparation:
To marinate the beef, place the meat in a large bowl with the red wine, onions, sliced carrots and fresh herbs. Leave for 24 hours. Then remove the meat and cover with flour. Heat the oil and butter and brown the meat on all sides and season with salt. Add the marinade to the meat and cook for two hours. Once cooked, remove the meat, purée what is left in the pan and add a glass of cognac over a low flame. Slice the meat and serve with the sauce.