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Beef braised in red wine

Recipe from: 4/1/2003 12:00:00 AM
Ingredients 9
Servings 4


  • 750
    trimmed thick fillet of beef
  • 3
    cloves garlic, thinly sliced
  • 30
    chopped rosemary
  • 250
    back bacon rashers
  • 30
    olive oil
  • 1
    onion, halved and sliced
  • 250
    oyster mushrooms
  • 160
    red wine
  • 400
    (1 can) chopped tomatoes


With the point of a sharp knife, make several small incisions all over the beef.
Push a sliver of garlic into each incision, then scatter 15 ml of the rosemary over the beef.
Place the bacon rashers in a line on a board so that they touch one another, creating a 'sheet' of bacon.
Wrap the beef in the bacon sheet and secure rashers with string. (This not only adds flavour to the meat, but prevents it from drying out.)
Heat olive oil in a casserole or heavy-based saucepan on the stove top.
Add beef and cook until bacon is golden brown.
Remove beef from the casserole and set aside.
Add onion to casserole, reduce heat and cook gently.
Add remaining garlic and rosemary and cook for a few minutes.
Add mushrooms, red wine and tomatoes, and cook for 5 to 10 minutes until liquid has reduced to a thick sauce.
Return beef to casserole, turning it over in the sauce to cook on all sides.
Bring to the boil, cover with a lid and cook for 15 minutes.
Let stand for a few minutes, remove string and serve with rice.

Read more on: beef  |  sauté

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