2 teaspoons vegetable oil
2 beef breasts of 1.5 kg
salt and black pepper, to season
4 onions, peeled and sliced
4 garlic cloves, peeled and crushed
400 g crushed tomatoes
1 liter of beef broth
500ml red wine
1 cinnamon stick
5 sprigs of thyme
2 bay leaves
½ teaspoon allspice
½ orange zest
3 carrots, peeled and cut into large chunks
200 g thick sliced bacon, cut into sticks
1 cup prunes
2 tablespoons finely chopped curly parsley
1. Heat your oven to 160°C convection (180°C conventional). Heat a heavy casserole over medium heat and add the oil. Season the beef with salt and pepper and brown each piece well on all sides, then set aside. Add the onion and garlic to the pan and sauté for about 5 minutes until lightly browned.
2. Return the beef to the pan and add the tomato, broth, wine, cinnamon, thyme, bay leaves, allspice and orange zest. Season well and bring to a boil. Cover and put in the oven for 3h30. Remove from the oven and let rest for 30 minutes. Remove the beef from the pan and refrigerate for at least 30 more minutes.
3. Return the sauce to a boil and add the carrots. Fry the bacon in a separate pan for about 5 minutes, then add it to the sauce with the prunes. Simmer 20 to 30 minutes until the carrots are softened. Adjust seasoning.
4. Cut the breast into 1 cm slices. Put back in the sauce to reheat for about 10 minutes, add the finely chopped parsley, then serve.
Also try: Millefeuille with strawberries and mascarpone from Adam Liaw
Find other Adam Liaw recipes in the Good food New classics recipe book.