Beef in red wine

Ingredients for 5 servings:

• 1 ½ kg lean roast beef (pot meat)
• 3 onions
• 6 garlic cloves
• 50 g olives, black
• 50 g olives, green
• 75 g raisins
• 2 tbsp peppercorns, green, pickled
• 6 tbsp lard
• 1 bottle of red wine (Bordeaux)
• 3 tsp thyme
• 2 tsp rosemary
• 1 tsp salt
• 375 ml whipped cream
• n. B. Pfeffer
• 2 cl brandy

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cut the meat into very large cubes. Peel and dice the onions, peel and finely chop the garlic cloves. Roughly chop the olives and raisins. Reserve three olives each for garnish. Roughly chop the remaining olives and raisins. Crush the peppercorns. Brown the meat cubes in very hot lard. Fry the onion cubes for three minutes. Pour in half a bottle of red wine. Add the garlic, olives, raisins, peppercorns, thyme, rosemary, and salt. Simmer in a covered pot over low heat for 30 minutes, then uncovered for another 60-90 minutes. Add the remaining red wine a little at a time. Finally, add the cream. Bring to a boil once, stirring occasionally. Season with pepper and brandy. Serve garnished with the reserved olives. Serve with wild rice or fresh French baguette. Tips: Using venison instead of beef gives the dish a more festive touch. Suitable for freezing. Shelf life about six months.