Marinating time: 12 hours
Cooking time: About 3 hours
As with any braised meat recipe, the longer it is cooked, the more flavorful and tender the meat. This technique allows you to prepare the dish in advance: it can either be kept hot on the edge of the heat or reheated.
- Wash meat and pat dry. Cut bacon into matchsticks. Chop onion and garlic.
- Cut the vegetables into small strips.
- Pierce the beef with a sharp knife at regular intervals and insert slivers of garlic into and around the meat.
- Place the beef into a large non-reactive pan; cover with the wine. Add the chopped onion, thyme, bay leaf, rosemary, pepper and cubed celery to the pan. Cover and refrigerate for 12 hours.
- Heat the oil and place the beef (alone) into the pan with the oil. Brown the meat briskly and remove from the pan.
- Add the contents from the marinade to the oil and fry briskly. Add the browned meat, peeled tomatoes, prunes and remaining ingredients to the pan.
- Mix well and cook for 2-3 hours, reducing the heat to a simmer after it comes to an initial boil.
- Remove the meat and slice. Strain the juice from pan and serve as sauce.
Photo: Oregon Beef Council
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