- 1 kg of beef meat (breech, codon or rump)
- 50 g of bacon cut into sticks
- 50 g of butter
- 1 glass of red wine vinegar
- 1/2 l of milk
- 1/4 l of meat stock
- 2 tablespoons of white flour
- 2 or 3 sprigs of rosemary
Combine the piece of meat with the bacon, tying it tightly with a colorless thread, inserting the sprigs of rosemary between the meat and the thread.
Cover the beef with flour, put it in a saucepan and brown it well on each side in the butter. Then sprinkle with vinegar, letting it evaporate, then pour the milk.
Cover and cook slowly for about 2 hours. While cooking, add a little broth when necessary.
Once cooked, add salt and pepper.
Cut the meat into slices about 1 cm thick, arrange it on a previously heated serving plate, cover with cooking sauce and serve immediately. Accompany with hot corn polenta.