Summary

Ingredients

• 250 g beef, lean
• 250 g lean lamb
• 250 g pork, lean
• 150 g bacon, smoked, diced
• 1 large onion (s)
• oil for frying
• 1 handful olives, green
• 1 handful olives, black
• 5 cloves garlic
• Thyme, fresh or dried
• 0.5 ½ cup currants, unsulphurized
• 0.5 liter ½ red wine, preferably from the Rhône
• salt
• 1 tablespoon pepper, green
• 1 tablespoon cognac
• 0.25 liter ¼ cream

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Instructions

1. Remove the skins from all types of meat and dice. Dice the bacon and peeled onion. Preheat the oven to 200 ° C.
2. Fry the meat in hot oil (preferably in a cast iron roaster with a lid) until all sides are browned. Add the bacon and diced onions while stirring and sauté until translucent. Add the olives and garlic (pressed through the press or as whole cloves, which you can put on the edge of the plate if necessary when eating), thyme and currants to the meat and deglaze everything with the red wine.
3. Cover the casserole and place it in the preheated oven. After 30 minutes, try to see if the meat is done. If not, leave in the oven for another 10 minutes or less or longer. When it`s done, take it out of the roaster and set aside.
4. Now let the sauce boil down on the stove until it is a little thickened, season with salt, green pepper and cognac, stir with the cream. Put the meat back into the sauce and let it steep for 15 minutes. The sauce must no longer boil, otherwise the meat will be tough!
5. The beef has to be from a good butcher and it has to be hung up in the best possible way, otherwise it won`t be cooked after a short time. The currants can be left out, without them the dish tastes very good.