1 tablespoon fresh sage; finely chopped
1 tablespoon fresh thyme; finely chopped
2 teaspoons black pepper
4 tablespoons olive oil
600 g braising steak; trimmed and cubed
2 large onions; chopped
4 cloves garlic; crushed
4 rashers bacon; cut into strips
2 400g cans plum tomatoes; drained
2 bay leaves
300 ml red wine
garlic bread; to accompany
Yield: 4 servings
Place the sage, thyme and pepper in the olive oil and add the meat. Cover and marinate in the refrigerator for a minimum of 6 hours.
Heat oven to 170 C / 325 F/ Gas 3. Brown the meat and herbs in a casserole for 5 minutes. Add the onions, garlic and bacon, stir and continue to cook on a medium heat for 5 minutes. Add the tomatoes, mashing them slightly with a spoon. Add the bay leaves and red wine. Cover and place in the oven for 1-1/2 hours.
Remove bay leaves and serve with garlic bread.