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Preparation
- The
night before marinate
the beef (or wild boar) in 1.5 litres of red wine, 4 diced carrots,
1 sliced onion, 6 cloves, 2 bay leaves, a few slices of leak, the
zest of 1/2 an orange and 2 tablespoons of olive oil.
- The
next day drain the meat(keeping the marinade) and lightly brown
it with 2 sliced onions and a tablespoon of olive oil. ensuite, add
250 grms of rinded smoked bacon cut into small pieces.
- In a
large pan start cooking the meat in 1/2 a glasss of olive oil, mean
while bring the marinade to the boil adding 1/2 a litre of water and
a bouquet garni, boil for 10 mins, filter the marinade with sieve
and add the meat, the onions the bacon, the bacon rind and a handful
of cepe mushrooms. Season to taste and simmer for 3 hours.
- 1/2
an hour before the end add 100 grms of black olives(or 2 tablespoons
of tapenade)
- Serve
with pasta, parmesan, grated gruyere cheese and a good bottle of red
wine.
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