preparation

1. Massage the meat with extra virgin olive oil and sprinkle with salt and pepper.
2. Heat a non-stick pan and brown/seal all the meat sides.
3. Remove it from the pan and pour the Brown Sauce (after mixing it with 500 ml of cold water). Add a sliced carrot and let it thicken for a few minutes.
4. In a slow-cooking/low temperature pouch, place the meat, the Sauce and the sage. Seal and cook at 75° for one hour and a half.
5. Let it cool, slice thinly and serve.

NOTE: Low temperature cooking requires also a roner to keep the water temperature in which the pouch with the meat is immersed constant.