|Preparation||Cooking||Start to finish|
|45 min.||4 hours||4 hours 45 min.|
|1||Prepare 1 carrot and cut into small pieces.
Prepare and chop 1 shallot.
Crush 1 garlic clove with the blade of a knife.
|2||Preheat the oven to 150°C (300°F).
Give the meat the most basic of preparations: there is no need to try and remove all the skin or other bits, as these will be much easier to remove after cooking.
Salt and pepper on each side.
|3||Put the meat into a roasting bag. Add the carrot, shallot, garlic, sage and bay leaf.||3 min.|
|4||Pour 500 ml red wine into the bag, seal it and place in an ovenproof dish.
Cook in the oven for 4 hours (or longer).
|5||When the time is up, take the meat out of the bag and finish removing any skin or bones left. You will see that these can be pulled off quite easily now.||10 min.|
|6||Break the meat up into pieces the size that you want.||5 min.|
|7||You can keep the cooking juices, strain and reduce them to make a tasty sauce.|
For 1 kg : 11.37 €
|Beef : You can check-out other recipes which use it, like for example: Roast beef "like they do it in Santa Fe", Beef braised in reduced red wine, Melt-in-the mouth meat and vegetables in a sealed casserole, Fillet of beef in a rosemary crust, Beef Wellington, ... All|
|Red wine: You can check-out other recipes which use it, like for example: Boeuf (beef) bourguignon, Oxtail Parmentier, Two-stage beef chuck , Mulled wine Belle-Plagne style, Rabbit civet, ... All|
|Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Bouquet garni, Fish in white wine, Salmon marinated like herring, Spicy seafood plancha, Small ratatouille with , ... All|
|Sage: You can get more informations, or check-out other recipes which use it, for example: Fried eggs with tomatoes, Preserved tomatoes, Saltimbocca, Oxtail Parmentier, Two-stage beef chuck , ... All|
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