2 kg of beef (mole, patty, rump, etc.)
bacon slices
chopped parsley
garlic
laurier leaves
2 cups of white wine
1/2 cup of brandy
2 grated and sliced carrots
3 tablespoons of olive oil
3 medium-sized onion rings
4 diced tomatoes
1 cup of small mushrooms
1 orange peel piece
beef broth
2 kg of beef (mole, patty, rump, etc.)
bacon slices
chopped parsley
garlic
laurier leaves
2 cups of white wine
1/2 cup of brandy
2 grated and sliced carrots
3 tablespoons of olive oil
3 medium-sized onion rings
4 diced tomatoes
1 cup of small mushrooms
1 orange peel piece
beef broth
Cut the beef into 5cm squares
Wrap each square transversally with a bacon slice, sprinkled with chopped parsley, mixed with minced garlic and crushed laurel leaves
Douse with brandy
Leave to marinate in the mixture of white wine, brandy, and olive oil for 2 hours
Place layers of beef, carrots, onions, mushrooms, tomatoes, some mashed garlic cloves, and black olives without pit in a large pot
Pour the marinade liquid on top
Add a little beef broth to moisten well
Cover with a mixture of flour and water
Bake at moderate heat for 5-6 hours
Serve directly in the pot, being careful to remove some of the fat from the top.
