Ingredients
- 500g beef blade/chuck
- 100g onions/carrots /celery
- Bay leaf/thyme/parsley
- Bottle of red wine reduce by half
- 100g brandy
- 25g flour
- 25 butter
- 500g beef juice
- 5 garlic cloves
- Salt
- Peppercorns
- Mash or baby boiled to serve along side
Garnish
- 100g baby peeled onions
- 100g smoked bacon
- Button mushroom
- Baby carrots
- Chopped flat leaf parsley
Method
- Reduce red wine by half
- Pan fry off beef, don't over crowd the sauce pan.
- Beef should have nice golden brown colour each side.
- Set aside beef.
- Fry the carrots, onion, celery and garlic until nicely golden. Add a spoon of tomato purée, flour, butter thyme, bay leaf.
- Deglaze the pan, with brandy, flame to burn off alcohol.
- And add the reduced wine(reduced wine just make the dish richer) and beef juice.
- Add peppercorns, and place beef inside, let all simmer for 4-5 mins and place in a casserole dish, for 2 hours at 150 degrees.
- Fry all garnish separate.
- In a hot pan, fry smoked bacon, onions, mushrooms and baby carrots until they have a nice colour.
- When beef is ready, serve in a large bowl, add a spoon of garnish on top, with mash or crusty bread.
- Sprinkle with chopped parsley and enjoy.
