Ingredients: 2 large onions 4 x 90-112 g pieces of chuck steak
For the sauce Butter 1 onion, chopped 1 carrot, chopped Sprig of thyme 1 bay leaf 2 tomatoes cut into 8 1 bottle of red wine 600 ml Veal or Beef jus Salt and pepper
Method: Peel and finely slice the 2 large onions then cook slowly in a heavy bottomed pan until golden and caramelized.
To make the sauce, melt a knob of butter in a braising pan. Add the chopped onion, carrot, sprig of thyme and bay leaf. Cook for 5-10 minutes, allowing to slightly colour and begin to soften. Add the tomatoes and continue to cook for a few minutes. Pour on the bottle of red wine and bring to the boil. Once boiling, allow to reduce by half. Add the jus and bring to the simmer.
While the sauce is being put together, season the beef pieces with salt and pepper. Heat a frying pan with the cooking oil. Once hot, add the beef. Sear and colour on all sides, before adding to sauce in the braising dish.
Bring to the simmer, cover with a lid and place in the middle of the oven at 160c for 2 hours until the beef becomes tender.
Once cooked lift the meat from the dish, strain the sauce through a sieve, add the caramelized onions, check the seasoning and pour back over the meat.
This can be served with a bowl of mashed potato or potato cakes cooked in clarified butter.