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Wine Braised Beef

Place the beef in a non metallic container along with the wine, vinegar, herbs and spices, the meat should be completely covered by the liquid, leave for a week in a cool place turning occasionally.

Remove meat, pat dry with paper towels and season. In a heavy casserole sear the meat in hot oil on all sides. Boil the marinade and strain. Stir the tomato paste and flour into the casserole and cook for a few minutes, add the strained marinade and bring to simmer, season to taste, cover and gently cook for 90 minutes. Add the prunes and continue cooking until tender .

Remove the strings from the beef, slice thickly and return to the casserole. Serve with the prunes and juice accompanied by a puree of potatoes and celeriac or white turnip.

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– Ingredients –

1kg boned piece of braising beef, rolled and tied 2 1/2lb
1 bottle red wine
3tbsp wine vinegar
1 sliced onion
1 sliced carrot
1 chopped celery stick
1 glove garlic
1 clove
1 bay leaf
1tsp black peppercorns
sprig sage
1tbs oil
1stp tomato paste
1tsp flour
salt and pepper
12 prunes, stoned and pitted

– Author –

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