Wash and clean the vegetables. Roughly chop them and season with oil, salt, and pepper. Add the aromatic herbs.

Place the “cappello del prete” on the second oven shelf and select the path Smart Cooking > Meat > Beef > Braised.

Once the cooking is complete, let the meat rest for one hour.
Then separate the sauce from the meat, remove the herbs, and blend the sauce thoroughly.
Slice the meat and serve it covered with the sauce.

Wash and clean the vegetables. Roughly chop them and season with oil, salt, and pepper. Add the aromatic herbs.

Place the unsalted meat at the bottom of a pot that fits it snugly.
Start preheating the oven and place the pot on the second rack.

Step 1: Roast the “cappello del prete” using the Turbo function at 250°C for 16 minutes.
Once seared, remove the pot from the oven and mix all the ingredients well. Cover the meat with red wine; if it doesn’t fully submerge the meat, add beef stock until the meat is completely covered.
Cover with a sheet of parchment paper pierced in several spots.

Step 2: Return to the oven and continue cooking with the Fan function at 165°C for 158 minutes.

Once done, let the meat rest for one hour. Then separate the sauce from the meat, remove the herbs, and blend the sauce thoroughly.
Slice the meat and serve it topped with the sauce.

Wash and clean the vegetables. Roughly chop them and season with oil, salt, and pepper. Add the aromatic herbs.

Place the unsalted meat at the bottom of a pot that fits it snugly.
Start preheating the oven and place the pot on the second rack.

Step 1: Roast the “cappello del prete” using the Turbo function at 250°C for 16 minutes.
Once seared, remove the pot from the oven and mix all the ingredients well. Cover the meat with red wine; if it doesn’t fully submerge the meat, add beef stock until the meat is completely covered.
Cover with a sheet of parchment paper pierced in several spots.

Step 2: Return to the oven and continue cooking with the Fan function at 165°C for 158 minutes.