Braised in red wine

Braised red wine is made from the beef shoulder that is braised and sliced. This dish has its roots in the culinary tradition of northern Italy, especially in Piedmont, and originates from poor cuisine. The meat of our braised beef is cooked slowly (6-8 hours) at low temperature in its red wine and vegetable broth, so as to retain its aromas. 

It is a soft and juicy dish.