Serves 6 – Recipe provided by Sheridan Rogers Food Year
Ingredients
1.5kg gravy beef, trimmed and cut into 5cm cubes
375ml of your “pfavourite” Pfeiffer red wine
2 onions, peeled and cut into four wedges
4 cloves garlic, peeled
1 bouquet garni (1 sprig each of thyme and parsley, a stick of celery and a bay leaf, tied together with string)
¼ teaspoon black peppercorns
4 whole cloves
½ cinnamon stick
2 bay leaves
3 tablespoons olive oil
6 rashers bacon
1 veal shank, cut in half
3 large tomatoes, peeled, seeded and chopped
1 strip dried orange peel
250 grams black or green small round olives
Method
Place the beef in a dish. Mix the wine with the onions, garlic, bouquet garni, peppercorns, cloves, cinnamon stick and bay leaves. Pour over the meat, drizzle with oil an leave to marinate for 24 hours in the refrigerator.
Blanch the bacon in boiling water for 2 minutes, drain and dry. Cut into dice. Cook the bacon in a hot pan until the fat is rendered and the pieces are crisp. Drain on paper towels.
Put the meat in a heavy casserole with a tight-fitting lid. Add veal shank and top with beef stock to cover. Add the tomatoes and orange peel. Cover tightly and cook on top of the stove over very low heat for 2 – 2½ hours. The meat should be very tender.
Taste the olives – if they are too salty, blanch them in boiling water for a few minutes. Remove the meat to a serving dish. Cut the meat off the veal bone and add it to the beef. Strain the liquid into a saucepan. Add the olives and bacon. Bring to the boil and cook until reduced to a good sauce consistency. Pour the sauce over the meat and serve with mashed potatoes or cous cous. Serve with a glass of Pfeiffer Carlyle Shiraz.
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