Braised Beef In Red Wine And Tomatoes

• 1 kg. of topside or sirloin of beef,
• 1 large onion,
• 1 large carrot,
• 2 sticks of celery,
• 2 bay leaves, 1 twig of rosemary,
• 1 glass of Chianti
• 300 gr. of skinned tomatoes,
• 50 gr. of dry muchrooms,
• 1 glass of oil,
• water as required,
• 100 gr. of pork fat,
• salt and pepper to taste

1. Season the meat with chopped pork fat, rosemary and garlic, salt and pepper.
2. Chop up the herbs into small pieces and place with the meat to cook in some oil in a deep pan.
3. Season with salt and pepper and sprinkle with Chianti.
4. When the wine has evaporated add the tomatoes. Raise the heat and to simmering point, adding, if necessary a little water.
5. When the meat has cooked place in another pan.
6. Next puree all the vegetables together with the sauce.
7. Slice the meat and serve hot with the sauce

beef, onion, carrot, celery, bay leaves, glass of chianti, tomatoes, muchrooms, glass, water, pork, salt

Taken from www.epicurious.com/recipes/member/views/braised-beef-in-red-wine-and-tomatoes-50091861 (may not work)