Braised beef with mashed potatoes

Ingredients for 4 People

800 gram shoulder
800 grams white potatoes (mealy flesh)
6 dl of red wine (any light one)
Extra virgin olive oil
50 grams of melted butter
3 dl Milk
3 bay leaves
6 sage leaves
3 cloves
2 sprigs of parsley
2 sprigs of rosemary
Ground tricolor pepper 2-3 turns
2 cloves garlic, peeled
1 medium onion, halved
1 medium carrot, cut into discs
1 stalk celery, cut into cubes
1 tablespoon potato starch
Nutmeg for grating
Sea salt

Soak the pan in the clay (both, bottom and cover) for at least 30 minutes in hot water, this procedure and necessary because the water absorbed provides during baking the moisture of the product.

In a frying pan with high edges lead to a lot of boiling water (3 liters), enough to cook the potatoes for 25 minutes. Check when cooked with the tip of a knife, if it passes smoothly they are cooked. Turn them once in a colander and let cool.

In a closed mixer or with a knife blade of stainless steel chopping spices (bay leaves, rosemary, parsley, sage), then mix in a bowl with the pepper.

Remove the meat from the package and dry well with paper towels. Now spreading the prepared spices on the meat surface (WARNING: no salt) and let it sit outside the fridge!

In a pan pour a dribble of olive oil and lead to high temperature - keep the palm of your hand a ten inches above the pan to see if it's already warm enough. Be careful here: if should lift smoke then the oil is burned. In this case I suggest you try again with the sunflower oil that resists temperatures up to 180 gradi.Raggiunta high, begin to brown the meat turning with two wooden spatulas (do NOT use the forks) on all sides as they change color until he reached the degree of cooking (a nice brown crust). This also to seal the juices inside :)

Now remove the pan with the meat inside from the heat and season with salt always turning with wooden spatulas.

Heat oven to 180 degrees and remove the pan from the water in clay. We begin to lay at the bottom of the pan, the vegetables (garlic, onion, carrot, celery) and cloves. Then pour the wine and a tour of olive oil and finally the meat. close with the cover and put in the oven by baking for 90 minutes.

Meanwhile Peel the potatoes. We would like to have your pass-lives the melted butter at room temperature, the milk and nutmeg because we are still preparing for a red wine sauce. Then we remove the pan from the oven and clay with a wooden spoon for the sauce we take 3-4 tablespoons of juice pouring into a small frying pan that will bring to ebolizioni. (Then put the pan in the oven) This is why, why we need a thick sauce so add 1 tablespoon potato starch or cornstarch, stirring with a blender. After that, put the thick broth into the pan and bring to the end of cooking.

10 minutes before the meat cooking time ends we heat the butter in a pan with the measures for the pass-lives. We support the pass-lives with hooks above the pan and grind the potatoes. Stirring with a wooden spatula, slowly add the heated milk, salt and a small scrape 'nutmeg and puree until pretty composed. Remove from heat.

Remove from oven and prepare the meat dishes like in the picture.