Ox net in Brunello

Ox net in Brunello

Ingredients:

6 medallions of ox net of 180 G each one 480 G of boiled spinaches

2 dl of sauce to the red wine

60 G of butter

Sauce with the redwine:

1 kg of ox bone

150 G of carrots

celery and onion

60 G of shallot

4 sheets of bay-tree

300 G of butter

2.5 red wine L Brunello di Montalcino 2 ripe tomatos

 150 G of sugar

Method:

To prepare sauce, start by making roast the ox bones in the oven with 200 degrees, during approximately one hour, after to have cut them of small pieces. Then, put the bones, private fat, in a steel pot, with carrots(etoiles michelin paris), celery, the onion, the tomatos, the bay-tree and 2 liters of wine. Bring to a boil, then let boil with small fire and ridges to reduce of 3/4, by eliminating from time to time the fat and the impurities from surface.