The preparation of this casserole is relatively laborious and, together with the marinating of the meat, takes several days. But the taste makes up for any inconvenience to come - honestly!
The meat is first cut into pieces that are twice as big as I ultimately want them to be on the plate. From my experience, I recommend cutting pieces that are about 8-10 cm long and about 5 cm wide / high. This keeps the meat nice and juicy when it is braised.
I put the pieces in a large saucepan and marinate them for two days in the following marinade: two bottles of wine (Cotes du Rhone), shallots, leeks, celery, carrot, cloves of garlic, olives, thyme, rosemary, bay leaves and peppercorns. Dice the vegetables. The meat must be completely covered by the wine and it should be stirred from time to time. Ideally, you should put the whole thing in the refrigerator or some other cool place - it smells wonderful, by the way!
Then the pieces of meat are seared on all sides in olive oil. This is an unimaginable mess - unfortunately it splashes devastatingly. I fry either in two pans or the pieces one after the other so that they don`t lie on top of each other in the pan, and I add plenty of salt to the meat. Then I put the meat in a saucepan.
Chop the tomatoes and place in the pan with the roasting tray. Possibly add some vegetables from the marinade so that the set dissolves well. The whole thing as well as the olives and enough of the marinade that the meat is almost covered, I then pour it into the pot. I cook the whole thing on the stove for about 2.5 - 3 hours over a gentle heat.
After stewing, I take the meat and olives out of the pot and let them rest a little under aluminum foil. I pass the sauce through a sieve, refine it with tomato paste, taste again and then add the pieces of meat and olives again.
Noodles go best with this. The French enjoy the stave with fresh white bread or potatoes. Not to forget: offer plenty of red wine with it!
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