House and Leisure Food - - CONTENTS -

Place the beef in a large bowl with all the other mari­nade in­gre­di­ents and one bou­quet garni, cover and re­frig­er­ate overnight. Drain the beef, re­serv­ing the mari­nade liq­uid and its con­tents and, dis­card­ing the bou­quet garni, blot the meat dry with pa­per tow­els.

Heat a lit­tle olive oil in a heavy-based fry­ing pan and brown the pancetta un­til crispy. Re­move and place in the bot­tom of a large, cast-iron casse­role pot. Add the beef to the same fry­ing pan and, in batches, brown on all sides, then trans­fer to the casse­role pot.

Pre­heat the oven to 150°C. Sauté the veg­eta­bles from the mari­nade in the same fry­ing pan, adding more olive oil if nec­es­sary. Cook un­til the onions are soft and the veg­eta­bles ten­der. Add to the casse­role pot along with the toma­toes, beef stock, re­served mari­nade liq­uid and the un­used bou­quet garni. Over a mod­er­ate heat, bring the stew to the boil, then re­move from the heat, sea­son, cover with a tight-fit­ting oven-proof lid and place in the oven for three to four hours, or un­til the meat is ex­tremely ten­der. Re­move from the oven and add the Co­gnac and cin­na­mon.

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