Beef Burgundy style

Ingredients for 4 servings:

• 1 garlic clove(s)
• 1 tsp rosemary, marjoram and thyme mixed
• 750 ml red wine, Burgundy or similar strong wine
• 1 bay leaf
• 8 grains of black pepper
• 1 kg roast beef for braising
• 2 tbsp oil
• 6 cl cognac
• 2 onions
• Salt and pepper from the mill
• 250 g mushrooms
• possibly sauce thickener

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Important: Must marinate overnight

Make a marinade from the wine, spices, and chopped garlic. Cut the meat into approximately 2 cm pieces and marinate overnight. Remove the meat from the marinade the next day and pat dry. Heat oil in a pan and sear the meat on all sides. Deglaze with cognac and pour in the strained marinade, adding finely chopped onions. Cover and simmer for 1 1/2 hours, seasoning with salt and pepper. Sauté the mushrooms and add them about 10 minutes before the end of the cooking time. Thicken the sauce with a thickener, if desired. This goes well with spaetzle.