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Categories:Viewed: 3 - Published at: 9 years ago
Ingredients
- 900 gm good braising steak or possibly skirt cut into large squares
- 175 gm unsmoked streaky bacon in one piece if possible then diced
- 2 x onions peeled and sliced
- 2 x carrots peeled and sliced
- 2 x tomatoes skinned and sliced
- 2 clv garlic peeled bouquet garni
- 2 Tbsp. extra virgin olive oil
- 150 ml red wine
Method
- In the bottom of a flameproof casserole pour the extra virgin olive oil then place in the bacon and prepared vegetables.
- Lay the meat on top.
- Bury the garlic and the bouquet garni in the centre.
- Stand the casserole uncovered on the floor of the roasting ovenand start cooking.
- After about 10 to 15 min put the wine in a small pan on the boiling plate.
- When it is boiling set the wine alight and allow the alcohol to bum off.
- When the flames have died down pour the wine over the casserole.
- Cover with a lid and allow the casserole to come to the boil.
- Transfer to the simmering ovenfor 3 hrs.
- To serve dish the meat bacon and vegetables onto a hot serving platter.
- Skim off most of the fat from the liquid and remove the bouquet gami.
- Heat the sauce to bubbling on the simmering plate and pour over the meat.
- The aga is ideal for cooking casseroles slowly as it develops rich flavours and tenderises the meat.
- This recipe has a strong french influence and can easily be adapted to suit whatever ingredients are to hand.
- Serve with crisp baked potatoes and very fresh green vegetables or possibly have a crispy salad to follow.
- Serves 6
