Red wine braised beef

700gr pot roast beef

(such as beef muscle)

salt and pepper, freshly ground

4 tablespoons extra virgin olive oil

2 onions

2-3 tablespoons flour

2 ecodoses of Chianti

1 ecodose of water

1 bay leaf

2 cloves

1 teaspoon of coarse salt

1 tablespoon tomato paste

1

Dry the meat with kitchen paper, then spread it with salt and pepper on all sides.

Heat 2 tablespoons of oil in the open cooker, add the meat and brown it

on high heat for 2 minutes. Turn the meat over with tongs paying

attention not to pierce it and brown it on the other side for 2 minutes.

2

Cut the onions into wedges and add them alongside the meat, then moisten the meat with

the remaining oil. Spread with flour, mix and cook on high heat

for 3 minutes, turning the meat over once. Sprinkle the meat with the 2 ecodoses of wine

and half an ecodose of water. Add the coarse salt, bay leaf and cloves

and close the lid, place the valve in position 3 and cook for 30

minutes from the hiss.

3

Turn off the heat, let the valve vent, open the lid and turn the meat over. Add

the remaining half an ecodose of water and tomato paste. Close

the cooker again, turn on the heat, set the valve to position 2 and continue

cooking for another 20 minutes.

At the end of cooking, turn off the heat, let the valve vent gradually

and open the lid. Take out the meat, place it on a wooden cutting board, let it rest

for 2 minutes then slice it.

4

In the meantime, place the cooker on the heat again and prepare the sauce. If it is runny let it

thicken slightly on medium heat, if it is too thick dilute it with

half a glass of water and cook it for another couple of minutes, stirring

all the time. Filter the sauce through a fine mesh colander. Arrange the meat

on a serving dish, sprinkle it with its sauce and serve