This traditional french dish requires a fair amount of preparation, but is great for a dinner party since nothing needs to be left to the last minute. The name originates from the wine used to marinade and cook the meat – traditionally a Burgundy or Bordeaux. A Cote Du Rhone makes a good substitute¬†although you can get away with any full-bodied red wine if you aren’t too fussy about authenticity.
For a dish that serves 2, you will need:
450g diced rump steak
1 medium sized onion, roughly diced
4 cloves of garlic, coarsely chopped
2 sticks of celery, chopped
2 bay leaves
1/2 teaspoon thyme
1 bottle of Bordeaux
1 tablespoon plain flour
1/2 pint beef stock
1 measure of brandy
Sautee the onions and celery in a little olive oil¬†until they begin to soften.
Pour in all the wine, the garlic, thyme and bay leaves.¬† Bring to the boil and simmer for 20 minutes.
Remove from the heat and allow to cool to room temperature. If you transfer the mixture to another bowl it will help cool it down.
Place the diced beef in the mixture and leave to marinade for 24 hours.¬† Take the dish out of the fridge¬†a couple of hours before you resume cooking, to allow the meat to return to room temperature.
Preheat the oven to 170 degrees. Remove the bay leaves and drain the meat¬†using a colander.¬†¬†Keep the marinade.
Whilst the meat is draining, fry the bacon in some olive oil or a spoonful of lard. Place the bacon in the bottom of a casserole.
Next, brown the meat, onion and celery mixture for a couple of minutes in the pan. You may need to do this in more than one batch, especially if you are making a larger portion than in this recipe.
Place the meat, onion and celery in the casserole, over the bacon.
Now fry the mushrooms. Again, you may add some olive oil or lard. Once they have browned, gently pour the brandy over them. Heat for about 10 seconds and VERY CAREFULLY light using a match or a hob lighter.
Note: DO NOT put your hand into the pan to light it, and do not stand directly¬†over the pan.¬†¬† The alcohol will light up violently and can easily burn you. If need be, tip the pan gently to the side so that the liquid reaches the rim, and you can light it whilst keeping your hand out of the way.¬† Also be careful if your cooker has a hood, as this will tend to deflect the flames outwards. If you are uneasy about¬†this step, then just lower the heat and allow the alcohol to evaporate without setting it alight.
Once done, put the mushrooms in the casserole on top of the rest of the ingredients.
Next, in a glass, mix a couple of¬†tablespoons of the¬†marinade with the flour.¬†¬† Pour the marinade into the pan, and add the pre-mixed flour.¬†¬† If you just add the flour directly to the pan, it will become lumpy.¬†¬† Add the stock, bring to the boil and simmer for a few minutes or until you notice the mixture starting to thicken.
Pour the “sauce” over the ingredients in the casserole, making sure they are covered. If need be, add a little stock or water until all the meat is submerged.¬†Place the lid on¬†the casserole and put it¬†in the oven.¬†¬† Cook for 3 hours, stirring occasionally.¬†¬† If you are in a hurry, you can preheat to 180 degrees and cook for 2 hours instead. Conversely, if there is no rush, reduce the heat to 150 degrees and cook for¬†3.5 hours.¬†The slower this dish cooks, the more tender the meat will be.
Serve with roasted vegetables and/or crusty bread¬† ūüôā