|Topside beef||2 Pound|
|Garlic||1 Clove (5 gm)|
|Olive oil||2 Tablespoon|
|Red wine||1⁄4 Pint|
|Thick bacon streaky rashers||2 (1/4 Inch Thick)|
|Onions||12 (Button Or Pickling)|
|Beef dripping||1 1⁄2 Tablespoon|
|Flour||1 1⁄2 Tablespoon|
|Stock||8 Ounce (Fresh Or Cubes)|
|Button mushrooms||1⁄2 Pound|
|Tomato puree||1 Tablespoon|
Cut 2 lb. topside beef into 2-inch cubes.
Put in a china dish, season with 1 teaspoon salt and 1/4 teaspoon pepper.
Cover with 2 large onions thinly sliced, 2 sliced carrots, 1 crushed garlic clove, 1 sprig of thyme and 2 bay leaves.
Shake 2 tablespoons olive oil and 1/4 pint red wine in a bottle until well mixed.
Pour over the meat.
Marinate for at least 6 hours or overnight.
Cut 2 1/4-inch thick rashers of bacon into i-inch strips crosswise.
Melt 1 1/2 tablespoons beef dripping in a heavy stewing pan.
Cook bacon strips and 12 button onions in this fat until bacon becomes transparent and onions are nicely coloured.
Take out and set aside.
Reserve the fat.
Drain the meat cubes, reserving the marinade.
Dry each cube carefully, heat fat and brown quickly on all sides in the hot fat.
Sprinkle with 1 1/2 tablespoons flour.
Shake the pan so that the flour mixes with the fat and absorbs it.
Pour over the strained marinade and 8 oz. stock.
Put in 1 bouquet garni (3 sprigs parsley, 2 sticks of celery, 1 sprig thyme, and 1 bay leaf tied together with a string).
Add the brandy, previously heated and flamed in a small pan.
Bring to a boil.
Cover with a tight lid.
Reduce heat and simmer for 2 hours.
Remove the bouquet garni and set aside until next day.
Next day remove fat from the top of the Bourguignon and reheat slowly over low heat.
Wash carefully 1/2 lb. button mushrooms.
Cut off stalks.
Fry for a few minutes in a little butter to remove moisture.
Add to the meat with the reserved bacon and onions.
Stir in 1 tablespoon tomato puree.
Cook slowly over low heat for 1/2 hour.
Set aside until serving time.
Reheat over low heat.
Serve with Puree of Cabbage.