Marinate the meat together with rough-cut vegetables (one carrot, one stick of celery and one leek) in the beer (set aside one glassful) for 8/10 hours. Remove the meat from the marinade (discard the vegetables), dry the meat and wrap with the lardo or pancetta. Brown and seal the meat on all sides in a fry pan with a little oil. Gently heat a drizzle of oil in a pan and lightly brown the remaining vegetables cut into bite-size pieces. Add the meat, beer, seasoning and aromatic herbs. Cook over gentle heat for about 2-2 ½ hours, adding stock if necessary. When cooked, slice the meat and serve with creamy mashed potatoes or roast potatoes.
Recipes courtesy of Master Chef: Vainer Graziosi
L’Ortofrutta di Via Soli
Via Soli, 8
41058 Vignola (MO)
Tel. 059 772270
Highly hopped top-fermented beer, bottle conditioned.
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