posted by Lisa UK 7 21 99
Aromatic Beef in Red Wine
3 lb. / 1.4 kg. lean beef, cut into 2" pieces
2 large onions, sliced
1 1/2 tbls. ground allspice
2 large cloves garlic, chopped
8 bay leaves, divided
2 tbls. dried oregano
about 1 1/4 pints/725 ml. dry red wine
2 rashers lean bacon finely diced
4 fl. oz./125 ml. olive oil
1 1/2 lb./ 675 g. small boiling onions, peeled
1 1/2 oz./45 g. plain flour plus extra for dredging
2 lb./ 900 g. ripe tomatoes, diced and juices reserved
1 tsp. honey
3" cinnamon stick
4 fl. oz./125 ml. meat stock or water
salt and pepper
2 1/2 oz. olives pitted and chopped
Combine meat, onions, allspice, garlic, 4 of the bay leaves, 1 tbls. of the oregano, and the red wine in a large bowl.
Cover and set aside in a cool place for 2-4 hours or put in the fridge overnight.
Heat the oven to 140C/275F/Gas1.
Sauté the bacon in it’s own fat in a large frying pan for 2-3 minutes and transfer to a large casserole dish.
Add half the olive oil to the frying pan and sauté boiling onions until lightly browned on all sides, about 10 minutes.
Drain and set aside.
Remove the meat from the marinade, reserving the marinade, and pat dry with kitchen paper.
Lightly dredge with flour, shake off the excess.
Add 3 tbls. of the remaining olive oil in the frying pan and sauté half the meat until lightly browned on all sides.
Transfer to the casserole dish and repeat with the remaining meat.
Bring the marinade to a boil in a pan and then simmer until reduced by about one third.
Strain the marinade through a sieve into the frying pan and discard the solids.
Bring to the boil stirring well.
Add the reduced marinade, tomatoes, honey, cinnamon, stock salt and pepper, remaining bay leaves and 1 tbls. oregano to the casserole dish.
Mix everything together well.
Usually the casserole is sealed with a flour and water dough and then baked for 2 1/2 hours.
This can be very difficult to remove though, so place some foil over the casserole dish and then put on a tight fitting lid so as little steam escapes as possible.
After 2 1/2 hours, break the seal, take off the lid and add the onions.
If there is more than about 12 fl. o.z sauce leave the casserole uncovered.
If less, add a little water or stock.
Bake for 30 minutes longer.
Bring a small pan of water to the boil.
Add the olives, leave to stand for 5 minutes and then drain and rinse, then add to the casserole.
Chop the parsley, capers, garlic and lemon zest together.
Arrange the meat and onions on a large plate, spoon over the sauce and then sprinkle with the parsley mixture.