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Ingredients
- For the marinade:
- 4 lbs of braising beef cut into chunks
- 2 ozs butter
- 2 tbs olive oil
- 2 tbs flour
- 4 ozs bacon cut into 1/2 inch strips
- 3 cloves of crushed garlic
- 16 small peeled onions
- Dash of Cognac, Marc of Fine de Bourgogne
- 12 rounds of fried French bread croutons
- 1 large roughly chopped onion
- 1 chopped carrot
- 2 tbs olive oil
- Bouquet garni of French thyme, parsley, rosemary and bay leaf
- Salt and pepper
- 1 bottle of robust red Burgundy
Details
Servings 6
Preparation
Step 1
Combine all the marinade ingredients and pour over meat. Leave to marinate overnight in refrigerator.
Remove chunks of beef from the marinade and pat dry on paper towels. Brown on all sides in a large heavy casserole in the butter and oil. Sprinkle with the flour, turning the pieces over a high heat.
Add the Cognac, then the bacon, garlic, strained marinade and the bouquet garni. If not enough liquid to almost cover the meat, add some more red Burgundy.
Simmer on a low heat for about 3 hours or until meat is tender.
Lightly sauté the small onions and add to the meat about 10 minutes before serving.
Serve in a deep dish sprinkled with chopped parsley and surrounded with the croutons of French bread.
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