This is a slow-braised beef recipe I made 2 nights ago. It is from my A History of Food in 100 Recipes cookbook. It is from the menu of Real Castello di Verduno.

There was a lot of onions in it. I used dried rosemary as I forgot our rosemary bushes died last winter. I cut up a pot roast from Indy for the beef. I cooked it in a casserole dish at 300 degrees for 2.5 hours. Here it is at the beginning of cooking.

I forgot to take a photo of it when it was done. But it was so good! Tender with unique spices. Very exotic. Will definitely make again.