1 kg beef (flank, shin, blade, topside, round will all suit)
1 ½ cups red wine
¼ cup rice bran oil
2 cloves garlic, finely chopped
Bouquet garni (bay leaf, thyme and parsley sprigs tied with cooking string)
Salt and pepper, to season
125 g thickly cut pancetta, cubed
1 large onion, finely chopped
2 carrots, chopped
½ cup beef stock
2 tomatoes, peeled and quartered
1 – 2 strip of orange rind
Chopped parsley and mashed potato, to serve
Place beef in shallow container with 1 T oil, garlic, bouquet garni and wine. Cover and leave to marinate for 3 hours, minimum, or overnight.
Heat remaining oil in heavy-based casserole dish on high heat. Cook pancetta for 3 minutes until fat in transparent.
Remove beef from marinade. Add to pancetta and cook for 5 minutes, until browned. Add onion and carrot and cook for further 5 minutes.
Cook marinade in small saucepan until volume reduced by half.
Add reduced marinade to casserole dish, along with tomatoes, stock, orange zest and season to taste.
Reduce heat to low, and simmer gently, skimming any surface fat, for 2 – 2.5 hours or until beef is very tender.
Serve with mashed potato and chopped parsley.