Top Review by Mustang Sally 54269
I can't believe this recipe hasn't been review yet. I tried it & loved the unique flavours from the cloves, allspice & after marinating the meat came our tasty & tender. The orange juice/zest blended in nicely along with the brandy & worked well with the the extra flavour from the bacon. I amended this recipe to cook in my electronic pressure cooker, thanks for a tasty recipe.
- 1⁄4 lb bacon
- 2 lbs round steaks
- 2 cloves garlic
- 2 tablespoons parsley, Chopped
- 1 pinch clove, Ground
- 1 pinch allspice
- 3 tablespoons red wine vinegar
- 2 1⁄2 cups red wine
- 6 medium onions
- 6 medium carrots
- salt & pepper
- 3 tablespoons oil
- 2 tablespoons brandy
- 1 pinch thyme
- 1 sprig parsley
- 1 pinch rosemary
- 1 small orange
Directions See How It's Made
- Cut meat into 2 inch cubes.
- Dice the bacon.
- Skin and crush the garlic, using the tip of a firm knife, in a pinch of salt on the chopping board, or use a garlic press; blend with the chopped parsley, cloves, and allspice.
- Put the meat into a dish, and add the wine vinegar, wine, and garlic spice mixture.
- Peel and thinly slice one third of the onions and carrots, add to the marinade with a little salt and pepper.
- Leave for at least 12 hours turning occasionally.
- Peel the remaining onions and carrots, quarter the onions but leave the carrots whole.
- Heat the oil in a large heavy skillet, fry the diced bacon and quartered onions until golden brown, and spoon into a casserole.
- Remove the meat from the marinade, drain well.
- Brown meat in the oil remaining in the pan and add to the onions.
- Pour the marinade liquid and vegetables into the skillet and stir well to absorb the last of the oil.
- Add the whole carrots, brandy, and herbs.
- Cut the zest from the orange and squeeze a little orange juice and add this and the zest to the sauce.
- Season the sauce with a little salt and pepper.
- Pour over the meat and onions, cover the casserole.
- Cook in the center of a slow (350 d F) for 2 1/4 hours.
- To serve, remove the garni.
- This dish is particularly good when served with spaghetti, macaroni, or noodles, topped with butter, grated cheese and a little chopped parsley.