1. Preheat oven to 180 degrees celsius. 2. In a saucepan over high heat boil the red wine for 15 minutes. Set aside. 3. Season the beef with salt and pepper. 4. In a casserole dish over high heat brown the beef in the olive oil. 5. Add red wine, stock and remaining ingredients. 6. Bring to a simmer, then cover and place in the oven. 7. Turn the heat down to 160 degrees celsius and cook for 2 hours. 8. Take beef and pork out of the pan and set aside. 9. Strain liquid into a bowl and cool slightly. 10. Discard herbs. Place carrot, celery and garlic in a blender and puree until smooth, adding enough of the reserved liquid to make a smooth sauce. Return to the pan with the beef. 11. Return the pan to the oven for a further 45 minutes or until the meat has fallen apart into the sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
