World Cuisine

  • 875 g (1¾ lb) brisket of beef, cut into 5 cm (2 inch) pieces
  • 1 celery stick
  • 2 bay leaves
  • 750 ml (1¼ pint) bottle Barolo or other full-bodied red wine
  • 300 ml (½ pint) beef or chicken stock
  • 2 carrots, cut at an angle into 3.5 cm (1½ inch) slices
  • 20 baby onions, peeled but kept whole
  • salt and pepper

Season the beef with salt and pepper and put in a large, flameproof casserole with a tight-fitting lid. Add the celery and bay leaves, then pour in the wine and stock. Bring to the boil, then reduce the heat to a barely visible simmer and cook, covered, for 1½ hours, stirring occasionally.

Add the carrots and onions. Re-cover and simmer gently for a further 45 minutes, adding a little water if the sauce becomes too thick.

Remove the beef from the heat and serve accompanied by mashed potatoes or soft polenta.

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