Piedmontese roast

Prepare the marinade from the specified ingredients. Nash beef flesh 70 g brisket, bandage with thread, put in marinade and leave for 10 hours. Finely chop the remaining brisket and onions, fry until golden. Dry the meat and roll in flour. Put to the onion with the brisket, fry on all sides, pour in the marinade, salt and simmer under the lid over a low heat for 3 hours. If the sauce is too thick, pour water. Release the finished meat from the threads, cut into slices and pour over the sauce, wiped through a sieve.