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   Ingredients :
2 lb (1 k) beef chuck roast cut in 2 x 2 in. ( 5 x 5 cm) pieces
3 oz (100 g) bacon, cut in strips
1 lb ( 450 g) pork fat blanched for 10 to 15 minutes
3 tablespoons cognac
4 cups dry red wine approximately
1 bouquet garni ( leek, celery, thyme, parsley and bay leaf tied up)
1 clove
10 crushed peppercorns
2 teaspoons garlic clove, finely minced
2 medium size onions, sliced
2 carrots, sliced
9 oz (250 g) black olives, pitted
5 tomatoes, skinned, seeded and chopped
1 piece of orange peel
4 tablespoons vegetable oil


Make a small incision with a sharp knife in each piece of beef and insert a bacon strip.

In a non aluminum bowl place meat, blanched pork fat, cognac, onions, carrots, garlic, clove, bouquet garni and pepper. Pour red wine until meat is covered, and drizzle some oil over the surface. Let marinate for 24 hours.

Remove beef from marinade and pat dry. Strain marinade, reserve vegetables and bouquet garni.

Place beef and marinade together with vegetables and bouquet garni in a thick bottom pan. Add tomatoes and cover pan.

Cook at low heat for 3 to 4 hours. When meat is done, add olives. If sauce needs to thicken, remove meat and keep warm, and reduce sauce until desired consistency. Discard bouquet garni and skim fat from the surface. Correct seasoning. Return meat to pan.

Place beef on a serving platter and spoon vegetables and sauce over beef.
        6 servings
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