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This dish comes from the Piedmont region where fine wine and beef are produced.
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Rub garlic into meat.
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Season with salt and pepper.
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Place meat in a large bowl.
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Add in bay leaves, thyme and sufficient wine to cover meat.
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Cover and chill overnight.
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Drain meat, reserving marinade.
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Dry meat with paper towels.
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Heat 2 Tbsp.
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butter with oil in a large heavy casserole.
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When butter foams, add in meat.
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brown meat on all sides over medium heat.
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Remove meat from casserole.
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Add in onion, carrot and celery to casserole.
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Saute/fry till lightly browned.
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Return meat to casserole.
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Pour reserved marinade through a strainer over meat.
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Cover casserole and reduce heat.
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Simmer 2 to 2-1/2 hrs or possibly till meat is tender.
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Turn and baste meat often during cooking.
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Wash and dry mushrooms thoroughly and slice thin.
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Heat 1 Tbsp.
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butter in a medium skillet.
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Saute/fry mushrooms over high heat till golden brown.
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Add in mushrooms to meat and cook 5 min longer.
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Place meat on a cutting board and cold 5 min.
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If sauce is too thin, cook uncovered over high heat 5 - 10 min.
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Slice meat and arrange on a hot platter.
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Taste and adjust sauce for seasoning, then spoon over meat.
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Serve immediately.
