Beef Braised with Onions

Beat the piece of meat, rubbing the surface with salt, then sprinkle it with some ground white pepper.

Heat two tablespoons of olive oil in a large saucepan, place the meat with the layer of fat at the bottom of the pan, and put it in the hot oven (190 degrees).

Let the beef color slightly, then add the melted butter a little at a time.

Turn the meat and continue cooking, occasionally moistening it with a bit of the sauce at the bottom of the pan.

Add the small onions and sauté them gently with the meat for 1 hour so they take on some color and start to disintegrate.

Stir occasionally.

Put the tomato paste in a small saucepan with a tablespoon of oil, let it flavor for a few moments over low heat, then add it to the meat.

Let it cook for a quarter of an hour, then sprinkle the preparation with flour.

Continue cooking without stirring until a golden crust forms on the surface of the meat.

The braised meat should cook for a total of three hours.

An hour before the end, moisten it with the red wine: the amount depends on how thick you want the cooking base to be.

Serve the braised meat with a soft potato purée and small onions sautéed in butter or with polenta and a sauce based on porcini mushrooms.

Instead of simple melted butter, you can use browned butter: melt it slowly in a small saucepan and strain it through a cloth.