Meat ä French Fashion

Meat ä French Fashion
Ingredients:
1 pound of muscle or chuck cut into large cubes, fat½ cup corn oil
Seasonings:
1 large onion, grated4 large garlic cloves, crushed cored2 bay leaves1 sprig of thyme1 bunch of mint½ spoon (soup) salt1 teaspoon (tsp) black pepper or chili finger lady whole, seeded and chopped pepper sauce.1 pinch of grated nutmeg2 cups dry red wine
Other Ingredients:
1 liter of brothChopped 1 leek, white part only thinly sliced1 bunch of parsley and chives tied integers2 stalks celery and shaved thinly sliced1 or 2 carrots, peeled and sliced ​​thick1 tbsp (tablespoons) flour, dissolved in a little water1 teaspoon (tsp) grated ginger into slices or remove before serving1 pinch salt and pepper to taste.

Beverage:300 ml dry red wine of good quality, place only after the cooked meat before serving.

Garnish:
300 grs. of mushrooms Preserved kid,drained and rinsed to remove the preservative300 grs. small potatoes boiled and peeledseasoned with salt and olive oil100 grs. bacon diced fried200 grs. of small onions cooked spiced1 cup (tea) of chopped parsley with stems½ cup (tea) of chopped mint leaves
How to Prepare:
Cut the meat into large cubes, season with salt, pepper, garlic, onion, bay leaf, parsley, ginger, nutmeg, thyme, mint, and wine.
Let the meat marinate with spices and wine for 12 hours.
The next day remove the meat seasoning, fry in hot oil until golden brown.
In a large saucepan, place the braised beef with all the spices of the marinade.
Also add liter of broth, and the remainder of other ingredients.
Leave cooking on low heat for two hours or until reduced one third of the sauce.Remove meat from pan that is soft and tasty. Reserve.Strain the broth, add the remaining wine flour dissolved in water. If you need to put half a teaspoon of butter.
Place the meat with the sauce leave the fire for 5 'to 10' minutes, or until heated well. Serve piping hot.
Serve on a platter clay with fried bacon on top.
Put aside the mushrooms, onions and potatoes cooked allseasoned to taste.Sprinkle over the parsley and chopped mint.
With white rice and broccoli cooked in butter past.Radish salad grated drain thick, or arugula with tomatões.