Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
1 large onion
sprig flat-leaf parsley
sprig of thyme
1 bay leaf
1.5 kg chuck steak or top rump cut into large chunks
2 tblsp cognac
500 ml red wine
4 tblsp (or five) of olive oil
50 g butter
150 g poitrine fumée bacon lardoons
24 small pickling mushrooms (sliced)
25 g plain flour
400 ml beef stock
1 garlic clove crushed
In a deep bowl, put a few of the onion slices, some parsley, thyme and the bay leaf. Add a few pieces of beef on top, then layer up until all the beef, parsley and thyme are used up.
Mix together the cognac, wine and 3 tablespoons of oil, and pour them over the beef. Cover the bowl with clingfilm and refrigerate for at least 4 hours, stirring occasionally.
In a large frying pan, heat the butter and fry the poitrine fumée with the pickling onions and the mushrooms until they become golden. Drain on some kitchen paper and set aside.
Put the flour on a plate. Drain the beef, reserving the marinade, and dry with kitchen paper. In a heavy-based casserole dish with a lid, heat the remaining oil.
Roll the beef quickly in the flour and brown in the hot fat for a few minutes until lightly coloured all over. Sprinkle in any remaining flour and cook for a further 1-2 minutes. Stir.
Pour in the marinade, stirring and scraping off any tasty bits stuck to the bottom of the pan. Cover and simmer very gently for about 2 hours. Add the poitrine fumée, mushrooms and pickling onions and cook for a further 30 minutes or until the beef is meltingly tender.