Serves 8-10: 2 kg of tender beef (rump roast), 1 small onion, 2 celery stalks, 2 carrots, small bunch of parsley, garlic clove, 4 sages leaves, rosemary sprig, 1 bay leaves, 7 juniper berries, 10 pepper grains,very  small cinnamon stick, 3 cloves, full-bodied red wine (Colmello Rosso Moletto), Moletto extra-virgin olive oil Integrale, salt. About twenty intact ripe figs, a glass of white wine, half a glass of white wine vinegar, 100 grams of white sugar, a pinch of salt.

To prepare: Dice the celery, carrot and onion, chop the parsley, garlic, rosemary and sage. Tie the roast and place it in a glass dish. Add the diced vegetables and chopped herbs, bay leaves, juniper berries, pepper grains, cinnamon and cloves, and cover with red wine. Let marinate for 12 hours. To cook, heat the extra-virgin olive oil in a heavy pot, remove the meat from the marinade and brown it on all sides in the olive oil. When brown, add the marinade and vegetables, bring it to a boil and then lower the heat and braise slowly for several hours (approx. 3). When tender, remove the meat and reduce the cooking liquid over high heat. Slice the meat and serve with the cooking juices.

To prepare the figs: place the figs side by side in a pot, pour in the wine, the vinegar and sprinkle with sugar. Cover with a lid. Cook on a low heat for about 2 hours (this depends on the size and consistency of the figs).

Recommended wine:

Raboso Doc Piave