Servings: 2
Ingredients
- 400 g beef necks
- 1 large carrot
- 6 small white onions or one large one, cut into several pieces
- bay leaf, thyme
- 400 ml red wine, Pinot Noir or other
- 2 spoons oil for frying
- salt, pepper
- 100 g mushrooms
- 100 g bacon
- 1 spoon butter
- 2 slices garlic
- 2 spoons tomato paste
- 1 spoon flour
- 350 ml beef broth
- parsley
Instructions
- Marinate the beef the night before. Cut the meat into large chunks, place it in the marinating container, add the sliced carrot and onion. Pour in the wine. Set aside to rest until the next day.
- After 12-24 hours, skim the wine from the meat, without pouring off the wine.
- Heat the wine in a separate pot, scraping off any foam.
- Take a thick-walled saucepan, add oil, and fry the beef, not all at once but in batches. Place the fried meat on a plate.
- When the meat is cooked, cook it separately, removing the cooked products - onions, mushrooms, bacon.
- Finally, fry the carrots, add the tomato paste, flour, fry, pour in the broth and wine. Then add the fried meat and bacon.
- Place the covered pot in the oven at 180℃ for one hour. After an hour, add the mushrooms and onions and return to the oven for another hour.
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