For the Marinade: For the rest
275ml 1/2pt red wine 1.5kgs/3lbs3ozs ribsteak cut into chunks 1 tin chopped tomatoes
50ml/2fl oz brandy 4 tbsp olive oil 425ml 3/4 pt stock
sprig of thyme and rosemary 1 tbsp flour salt and freshly ground black pepper
2 garlic cloves chopped 200g/7 oz rashers chopped 2 tsp sweet paprika
few bay leaves 2 carrots diced parsley toserve
black pepper 2 onions sliced
Method
Preheat oven to 180C/160C fan-oven/Gas mark 4
Place all the marinade ingredients in a bowl and add the beef leave for a couple of hours
Lift the meat out of the marinade and pat dry
Heat the olive oil in a pan, add the bacon and off place this in a casserole now fry off the meat in batches, transfer meat the casserole
Add the flour and paprika to the browned meat and toss together
Brown the onions in the pan and add to the casserole
Put the carrots, olives, and tomatoes in the casserole and stir around
Lift the herbs out of the marinade and add to the meats. Pour the marinade into the pan in which the meats etc were browned, bring to the boil to remove any bits from pan.
Now add to the casserole with enough stock to cover the meat and veg,
Cover the casserole with greaseproof paper then place the lid on top
Cook for approx. 2hrs or until the meat is tender serve with chopped parsley
They tend to serve it with rice and a cold cabbage slaw
