Beef in Beaucairoise

Beef with Beaucairoise is a beef stew in which are incorporated at the end of cooking, anchovies and capers.

Ingredients

- 1 kg of rods
- 1 bottle of a good red wine
- 200 g sliced bacon
- 1 glass of wine vinegar

- 1 bunch topped - 3 or 4 cloves
- 2 onions
- 1 glass of cognac and brandy
- 1 jar of capers
- 2 carrots
- 6 crushed anchovies
- 1 glass of olive oil
- salt and pepper

The day before:

Cut the rodder into slices. In a salad bowl, prepare the marinade: lay out the bacon and slices of rods. Add the Brandy, mix well. Pour the vinegar, add the garnished bunch, chopped garlic and onion, 1 clove, 2 carrots cut into sticks, glass of cognac, bottle of red wine and olive oil. Surely meat should be covered with marinade. Cover the dish with food film and place it in a cool 12 hours minimum.

Preparation:

- Arrange the slices of bacon on the bottom of a casserole. Spread the chopped garlic and onion and add the slices of rods.
- Pour marinade and cook over low heat for 2 hours.
- Then add 1 piqué onion of cloves, garnished bouquet and spoon of capers. Let cook for another 1 hour.
- At the end of cooking, tie the sauce with a little flour, crushed anchovies and a few extra capers. Before serving, remove the onion and garnished bouquet.

Serve hot with steamed potatoes.
Treat yourself !