Braised Beef in Red Wine

Trim the beef fat completely off

Brown it in a skillet with a little oil - let it get nice and caramelized

After removing excess fat and residue, return it to high heat

Then add the brandy and English sauce to the hot skillet and flambé

In another pan (large enough to accommodate the beef and wine), sauté the onion, salt, and carrot in oil

After that, transfer everything from the skillet to this one and add the red wine

Simmer it, covered, on low heat for an hour and a half