Beef braised in reduced red wine (Slideshow version)
Stage 13/13 :
Serve either plated up or take the casserole to the table for people to help themselves.Remarks
I recommend using one of the cheaper cuts of meat for this, such as brisket or shin of beef. Ask you butcher for a cut that is good for braising.For the herbs, don't worry if you don't have everything on the list, just use whatever you have available.
Use a strong wine with plenty of tannins, if possible, such as a Shiraz/Syrah. I'm thinking particularly of those reds from the south: Languedoc in France, Spain, or even further south, from Algeria.