Preheat oven to 140ºC/275ºF/Gas 1. Allow the meat to come to room temperature. Pat dry with kitchen paper. Season with salt and pepper.
Heat the oil in large flameproof casserole pan, on a high heat. Sear the meat until nicely browned on all sides. Remove from the pan and leave to the side.
Add onions, carrots and sugar, fry for 4-5 minutes on a medium heat. Add tomato puree to the pan and fry for a further 3-4 minutes. Return the seared meat to the pan and add wine. Bring to the boil. Cover and place in the oven for 4-4 ½ hours. Take the casserole out of oven. Remove the lid and reduce the sauce to a smooth consistency. Season to taste with a little salt and pepper. Cut the meat into slices and arrange with the sauce on preheated plates.
Purchase your ingredients...
Rate this recipe
Your comment or suggestion
Comments on this recipe
No comments yet