2 1/2 lb braising beef (Chuck, shin or blade)
Freshly ground black pepper
¼ cup olive oil
¼ cup Brandy, Cognac or Armagnac
2 medium onions, quartered
2 large carrots peeled and chopped
2 large tomatoes, quartered
½ cup blanched almonds (cut into splinters)
½ cup green olives
4 cloves garlic
2 cups red wine (pinot noir)
1.5 litres beef stock
Cracked black pepper
1/4 cup chopped parsley
Mashed potato or buttered pasta to serve
Trim the beef of any visible fat and cut into large cubes (approximately 1 inch). Leave any sinew, as this will break down and become very gelatinous in the slow cooking process. Lightly season with salt and pepper and brown in a CRUX skillet on high heat using the olive oil. (approximately 2- 3 minutes on either side).
When the meat is browned all over, deglaze the pan with the brandy; When alcohol has reduced, add onion, carrots, tomato, almonds and olives. Add the whole cloves of garlic, red wine and enough stock to cover. Bring to the boil.
Lower heat and seal the pan with the lid and cook gently for approximately 1 1/2 – 2 hours. The meat should have very little to no resistance when pierced with a skewer.
Skim any visible fat from the cooking liquid with a ladle.
Season with salt and black pepper and chopped fresh parsley before serving.