Summary

Ingredients

• 350 ml wine, white, dry
• 2 tablespoon brandy
• 1 tablespoon vinegar (white wine vinegar)
• 4 shallot (s), cut into rings
• 4 carrot (s), sliced
• 1 clove garlic, finely chopped
• 6 grains black pepper
• 4 sprigs thyme, fresh
• 1 sprig rosemary, fresh
• 2 sprigs parsley, fresh
• 1 bay leaf
• salt
• 750 g beef (upper shell cut into 2.5 cm cubes
• 2 tablespoon olive oil
• 800 g canned tomato (s)
• 250 g mushrooms, sliced
• some orange (n) - peel thinly peeled
• 60 g ham (Bayonne or Parma)
• 12 olives, black

Print Recipe Pin Recipe

Instructions

1. Combine wine, brandy, vinegar, shallots, carrots, garlic, black pepper, thyme, rosemary, parsley, bay leaf, and a pinch of salt in a porcelain bowl. Add beef cubes and stir until covered by marinade. Cover and refrigerate for 8 hours.
2. Remove beef from marinade and pat dry with kitchen paper. Set the marinade aside.
3. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add beef in batches and cook for 3-4 minutes, turning frequently until browned on all sides. Transfer browned beef to a plate. Add more oil if needed when cooking remaining batches.
4. Return all beef to the saucepan. Add tomatoes, mushrooms, and orange peel. Strain the reserved marinade through a sieve into the saucepan. Bring to a boil, then cover and cook in a preheated oven at 150°C (302°F) for 2 hours 30 minutes.
5. Remove saucepan from oven. Add ham and olives. Return to oven and cook for 30 minutes until meat is tender. Remove orange peel, garnish with parsley, and serve immediately.