A simplified recipe from South West France with a rich and fragrant sauce.
To feed 6 persons
Ingredients:
- 1kg of braising steak (ask for onglet de boeuf)
- I large can of beer
- 18 well chosen stoneless prunes (preferably Pruneaux d’Agen)
- 6 tablespoons of concentrated beef stock from 2 cubes in boiled water
- salt and pepper to taste
Preparation
- Trim all fat from the meat
- Cube the meat and place in clay cooking pot
- Season with salt and pepper
- Pour the whole can of beer over the meat
- Add the concentrated beef stock
- Refrigerate overnight to marinate
- The next morning add the prunes and put in a very slow oven maximum 130 degrees for up to four hours or into a slow cooker at breakfast time to produce for the evening meal
To serve:
Serve with freshly cooked Basmati rice and garnish with your favourite fresh garden herbs.
