- Dust both sides of the meat with flour and pepper
- Brown both sides and set aside
- In the bottom of a casserole dish or slow cooker layer
- One thinly sliced onion
- One carrot
- 2 stalks of celery
- 3 buds of garlic
- Add
- ¼ cup of tomato paste
- 1 cup of beef broth
- ½ cup good red wine
- 3 bay leaves
- Place the meat on top and sprinkle with the juice and zest of one lemon
- Cover and cook in a slow cooker on low heat for 4.5 hours or in the oven at 180 degrees for 2 hours
- Serve on a bed of polenta
Merton Chambers
19 July 2019
