I like to braise it. I cook some onions and garlic in some fat. Then I add the meat, and brown it a bit, then pour on some hot stock, just enough so that the meat is sitting in some liquid, but not drowned in it. Then I cover it and simmer about three hours. About an hour into the cooking, I cut up some sweet red peppers and add them to the sauce along with a big spoonful of tomato paste. About ten or fifteen minutes before we eat it, I add a splash of red wine vinegar and a bit of molasses, and simmer it uncovered for a bit.<br><br>
Right before we eat it, I lift the meat out, and then stir a few lightly beaten egg yolks into the sauce, to thicken it. If you use wheat flour, you can also use that to thicken. Or you can serve it thin, if you prefer.<br><br>
We like it served with potatoes roasted in olive oil, and some green veggies. This time of year, we like it with asparagus. It's also good with roasted summer veggies, like zucchinis or tomatoes or more peppers or eggplant.