Daube De Boeuf
|Beef||2 1⁄4 Pound (Use Topside In The Piece)|
|Streaky bacon rashers||6|
|Garlic||2 Clove (10 gm)|
|Red wine||5 Ounce|
|Olive oil||2 Tablespoon|
This dish can be cooked in a stewpan on top of the stove or in a casserole in a slow oven.
Put the olive oil to heat in the vessel of your choice.
Brown the meat on all sides and put to one side.
Chop bacon, onions, carrots, bay leaf and crushed garlic in the oil, but not the tomatoes.
Season well, and put back the meat on top of the vegetables.
Pour the wine over all and put a lid on very securely.
Cook very slowly in a low oven for at least 2 1/2 hours.
Turn the meat occasionally, and half an hour before dishing up, add the sliced tomatoes.