|Preparation||Cooking||Start to finish|
|45 min.||3 hours 8 min.||3 hours 53 min.|
Prepare the wineBegin with the flavouring ingredients: Prepare 1 onion and chop, Prepare 1 carrot and slice thickly. Rinse and dry 1 sprig thyme, 1 bayleaf, 1 sprig rosemary and 1 sprig sage.
|Pour 2 litres red wine into a large saucepan on low heat. Add all the flavouring ingredients, salt and pepper, then mix.|
|Leave uncovered on low heat to reduce by about 3/4.|
Useful tip: weigh the full pan before reducing and check the weight from time to time until reduced by 3/4.
Once reduced to the right amount, take off the heat and discard the flavouring ingredients.
|Preheat the oven to 300°F (150°C).|
Prepare 1 kg beef by cutting into medium-sized chunks (about the size of your thumb).
Salt and pepper the chunks of meat.
|Pour 4 tablespoons olive oil into a large casserole that can go both on the hob and in the oven.|
Put on high heat and when hot, add the chunks of meat.
|Stir frequently until the meat is lightly browned all over.|
you will notice that the meat gives off a lot of liquid.
|Tip out the meat and its juices into a dish and leave to rest.|
|Put the casserole back on medium heat and pour in 2 tablespoons olive oil. When really hot, add 200 g small pieces of bacon.|
Fry for 2 or 3 minutes until lightly browned.
|Return the chunks of meat to the casserole with or without the juices, as you prefer (I prefer without).|
Pour in the reduced red wine, salt and pepper lightly, then stir to mix well.
|Put the lid on the casserole and cook in the oven for about 2 hours.|
|After this time, take the casserole out of the oven and remove the lid. Scrape the bottom well to deglaze.|
Your braised beef is ready.
|You can serve this dish with almost anything you like: rice, chips or other potatoes, vegetables, etc.|
These are fried sliced potatoes.
|Serve either plated up or take the casserole to the table for people to help themselves.|