BRAISED BEEF IN WINE

Preparation Method :

• Heat the oven to 160° C/325° F/gas 3. Tie the beef joint into a compact shape.
• Heat the oil in a deep flameproof casserole into which the joint fits fairly tightly.
• When the oil is hot, fry the meat briskly, turning, to seal all surfaces. Transfer to a plate.
• Add the ham or bacon fat, onion, carrots, celery and garlic , fry over moderate heat ,stir frequently until slightly colored.
• Add the wine, bay leaf and tomatoes and their juice. Bring to the boil and allow to bubble for a minute.
• Season with salt and pepper, return the meat to the casserole and cover tightly.
• Transfer the casserole to the centre of the oven and simmer gently for about 2-3 hours or until very tender, turning the meat halfway through the cooking time.
• Remove the meat from the casserole, slice thickly and arrange on a hot dish. Keep warm.
• Remove the bay leaf from the casserole and smash the remaining vegetables and juices in a blender or by pressing through a sieve.
• Reheat, skim off any surplus fat, check the seasoning and pour over the sliced meat.