Notes

The red wines that can be used are Barolo, Nebbiolo, Barbera, or Barbaresco.

The recommended cuts of meat are the ‘cappello del prete’ (which I used) or a cut of beef that has a good balance between lean and fat, so ask your butcher what they can recommend as an alternative.

The marination should be at least 12 hours in the refrigerator, more if possible.

We can also use rosemary or juniper berries.

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