Ingredients
°1 tablespoon of extra virgin olive oil
°6 ounces (170g) coarsely chopped bacon
°3 pounds (1 12 kg) brisket, trimmed in fat (chuck steak or corned beef) cut into 2-inch pieces
°1 large carrot, cut into 1/2-inch-thick slices
°1 large white onion, diced
°6 crushed garlic cloves (divided)
°Pinch of coarse salt and freshly ground pepper
°2 tablespoons of flour
°12 small pearl onions (optional)
°3 cups red wine such as Merlot, Pinot Noir, or Chianti – for a milder sauce, use only 2 cups of wine
°2-3 cups beef broth (if using 2 cups wine, use 3 cups beef broth)
°2 tablespoons of tomato paste
°1 mashed beef cubes
°1 teaspoon finely chopped fresh thyme
°2 tablespoons finely chopped fresh parsley (divided)
°2 bay leaves
°1 pound small white or brown mushrooms, quartered
°2 tablespoons of butter
To prepare
Preheat oven 350°F (175°C).
Heat the oil in a large Dutch oven or heavy pot. Fry the bacon over medium heat for 3 minutes, until crispy and brown. Transfer with a slotted spoon to a large platter and set aside.
Pat beef dry with a paper towel; Fry in batches in the hot oil/bacon fat until browned on all sides. Remove to plate with bacon.