Boeuf Buruginyon　(Beef Buruginyon)

• 1 pound Brisket (Beef)
• 1 Onion
• 1 Carrot
• 10 Petite Tomatoes
• 1 Celery
• 2 Garlic
• 2 cups Red Wine
• 1 Tomato Can
• 1 Bay Leaf (Large Leaf)
• 1/4 cup Red Wine Vingar for the Gastrique
• 2 teaspoons Water for the Gastrique

1. Night before cooking : rnCut the brisket into reasonable sizes (about 7cm squares) and soak overnight in red wine.
2. Lightly flour the meat with flour and grill the meat in a frying pan over medium to strong heat until the surface is slightly brown.
3. Using the same frying pan, saute the vegetables.
4. Place both the meat and vegetables into a cast iron cookware (I personally use the Le Creuset) adding the remainder of the wine (used for soaking meat overnight), a can of chopped or whole tomato and bay leaf.
5. Making Gastrique - Carmelise the water and sugar in a sauce pan adding red wine vinegar.
6. Add the Gastrique to 4 and let it simmer for about 1.5 - 2 hours in low heat; adding salt and pepper as needed.

brisket, onion, carrot, tomatoes, celery, garlic, red wine, tomato, bay leaf, red wine vingar, water

Taken from food52.com/recipes/30811-boeuf-buruginyon-beef-buruginyon (may not work)