Beef and Red Wine Casserole
|Olive oil||4 Tablespoon|
|Chopped bacon||3⁄4 Cup (12 tbs), rind removed|
|Onion||1 Large, chopped|
|Blade steak||1 1⁄2 Pound, fat removed, cut into 3/4 inch cubes (750 Gram)|
|Tomato paste||2 Tablespoon (Puree)|
|Garlic||2 Clove (10 gm), crushed|
|Red wine||1 Cup (16 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Beef stock||1 Cup (16 tbs)|
|Grated orange rind||1 Tablespoon|
|Chopped spring onions||1⁄4 Cup (4 tbs)|
|Orange rind||1 (For Garnish)|
1. Heat oil in a large frying pan over moderate heat. Add bacon and onion, cook for 2 minutes. Increase heat to high and add meat, brown rapidly on all sides, then add tomato paste and garlic.
2. Add wine, brandy, stock and orange rind, cover and cook for a further 15 minutes.
3. Transfer to a large ovenproof dish, cover and cook in a moderately low oven for 2 1/2 hours.
4. Sprinkle spring onions on top when serving, and garnish with orange rind if desired.