This is a revisited recipe from Pellegrino Artusi's main opera " La Scienza in cucina e l'Arte di mangiar bene", 1891 ( " Kitchen science and the art of good eating"). Artusi has been the first to try to write down and classify the Italian cooking tradition, he was born and raised in Forlimpopoli, not far from Rimini and Bologna, where I live and his contribution is still very cherished.
If you want to know more about Artusi you can click HERE to learn more (in English or French) about him, about the Artusi foundation, Artusi's feast and prizes.
This recipe comes from the recipe number 300 of the book quoted, I did it for the New Year's eve and we enjoyed a lot with oven-baked potatoes.
21 oz. beef (Shoulder clod or any stew cut)
1 branch of celery
1/2 cup white vinegar
1 cup extra-virgin olive oil
2 gal. vegetable broth (made with 1/2 onion, 1 carrot, 1 courgette, 1 celery branch, 1 bayleaf)
10.5 oz. fresh milk cream
salt and pepper
Dice the vegetables and put them in a pot with oil, let them golden and blend with vinegar then add the meat salted and sprinkled with pepper.
Let the meat colour on each side then add some broth and milk cream, cover with a lid then let it simmer for a couple of hours.
If needed add some broth.
When the meat is ready take it off the pan and whisk the sauce untill smooth.
Slice the beef and serve hot with the sauce on.