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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 6 |
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Directions: 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.
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