Recipe - Beef In Rubesco Wine

4 tablespoon Olive oil
1 One half pound Chump or braising Steak, cut
into large chunks
Salt and pepper
Three fourths pt Rubesco Wine
One half pt Tomato juice
Few Sprigs sage and parsley
3 Cloves garlic, unpeeled
2 ounce Of fat cut from some parma
ham, minced into small cubes
12 ounce Wild Mushrooms, roughly
chopped

TO GARNISH
Chopped Fresh Sage or
parsley

Preheat oven to 180C/350F/Gas Mark 4.

Heat olive oil in a large frying pan and add meat, sealing and browning
over a high heat. Season with salt and pepper. Transfer meat to a large
casserole dish, adding a little more olive oil. Pour in wine and add tomato
sauce. Pop in sage, parsley and garlic cloves. Cover and cook over a low
heat or in preheated oven for 90 minutes or until the beef's really tender.

Towards the end of the beef's cooking time, saute the Parma Ham to render
it down. Add mushrooms and saute briskly for 4 to 5 minutes. Season with
salt and pepper and add a pinch of chopped sage and parsley.

Add to beef, stir well and serve with fresh pasta.

Source: Floyd on Italy

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini