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Any cut of beef will do for this recipe, but as it cooks for such a long period don’t waste expensive cuts on it.
Preparation time: 45 minutes
Cooking time: 3 ½ hours
For the marinadeThe day before you plan to cook the dish marinade the meat.
For the dish
For the marinade
2 garlic cloves3 tsp thyme2 bay leafs2 sprigs of rosemary6 cloves8 black peppercorns1kg beef750ml red wine
4 tbsp flour150ml oil2 onions1 celery stick1 carrot3 tbsp tomato puree250ml beef stock50g parsley (chopped)150g black olives (pitted)125g tinned tomatoesSeasoning to taste
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