Meat and skewers

Ingredients for 6 servings:

• 350 ml wine, white, dry
• 2 tbsp brandy
• 1 tbsp vinegar (white wine vinegar)
• 4 shallots, in rings
• 4 carrots, sliced
• 1 clove(s) garlic, finely chopped
• 6 grains black pepper
• 4 sprigs of thyme, fresh
• 1 sprig(s) rosemary, fresh
• 2 sprigs parsley, fresh
• 1 bay leaf
• Salt
• 750 g beef (topside cut into 2.5 cm cubes
• 2 tbsp olive oil
• 800 g tomatoes, from the can
• 250 g mushrooms, sliced
• some orange(s) – peeled thinly
• 60 g ham (Bayonne or Parma)
• 12 black olives

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Mix the wine, brandy, vinegar, shallots, carrots, garlic, pepper, thyme, rosemary, parsley, bay leaf, and a pinch of salt in a porcelain bowl. Stir in the meat until it is coated in the marinade. Cover and refrigerate for about 8 hours. Remove the meat from the marinade and pat dry with a paper towel. Set the marinade aside. Heat 1 tbsp of oil in a large pot. Add the meat in batches and fry over medium heat for 3-4 minutes, turning occasionally, until browned. Remove the cooked portions from the pot and set aside; add more oil if necessary. Return the reserved meat to the pot. Add the tomatoes, mushrooms, and orange zest. Strain the marinade into the pot. Bring everything to a boil, then cover and braise in a preheated oven at 150°C for 2 hours and 30 minutes. Remove the pot from the oven, add the ham and olives, and return the dish to the oven for another 30 minutes, until the meat is tender. Remove the orange zest, garnish the finished stew with parsley, and serve immediately.