Cut 6 slices of bacon into small pieces. Fry them in a skillet, then remove from heat, let them drain and set aside. Cut two pounds of brisket into strips about 10 centimeters long, and also fry them (in the bacon fat), stirring frequently. Add two tablespoons of cognac, light the fire, and pour it over the meat. Once the flames die out, transfer the meat to a platter. Soak two cloves of garlic in water, add one pound of mushrooms and 14 white onions that will be lightly sautéed with butter or margarine (three tablespoons). Remove everything and place on a platter. Melt, then, two-thirds cup of butter or margarine in the skillet. Add one cup of flour and cook, stirring constantly, until the flour is brown. Add a tablet of beef broth, dissolved in half a cup of water. Also add one cup of wine and half a cup of Burgundy wine (the name says it all - burgundy, but other dry red wines substitute well) two sprigs of rosemary, two tablespoons of chopped parsley, one tablespoon of salt and one idem of thyme, one teaspoon of black pepper, four carrots cut into slices, the prepared bacon, and the browned meat before, the mushrooms, and the onions. Simmer and let cook over low heat for about an hour and a half or until the meat is tender enough. If you think it's better, you can add more wine. The quantity is sufficient for ten people.
Cut 6 slices of bacon into small pieces. Fry them in a skillet, then remove from heat, let them drain and set aside. Cut two pounds of brisket into strips about 10 centimeters long, and also fry them (in the bacon fat), stirring frequently. Add two tablespoons of cognac, light the fire, and pour it over the meat. Once the flames die out, transfer the meat to a platter. Soak two cloves of garlic in water, add one pound of mushrooms and 14 white onions that will be lightly sautéed with butter or margarine (three tablespoons). Remove everything and place on a platter. Melt, then, two-thirds cup of butter or margarine in the skillet. Add one cup of flour and cook, stirring constantly, until the flour is brown. Add a tablet of beef broth, dissolved in half a cup of water. Also add one cup of wine and half a cup of Burgundy wine (the name says it all - burgundy, but other dry red wines substitute well) two sprigs of rosemary, two tablespoons of chopped parsley, one tablespoon of salt and one idem of thyme, one teaspoon of black pepper, four carrots cut into slices, the prepared bacon, and the browned meat before, the mushrooms, and the onions. Simmer and let cook over low heat for about an hour and a half or until the meat is tender enough. If you think it's better, you can add more wine. The quantity is sufficient for ten people.
