Preparation
time
Cooking
time
Servings
Instructions
Marinate the pieces of meat overnight in the refrigerator in a bowl with black bay leaf, vinegar, a little thyme and bay leaves (be sure to cover the bowl well either with its lid or with cling film). The next day, put the olive oil in a pot and saute the onions and then the garlic until they turn golden. Drain well and dry the meat with paper towels (reserving the marinade) and add it to the pot to sear on all sides. Then add the cornflour, mix well to get it all in and pour the black bay marinade into the pot. Season with salt and pepper and let the food boil again (about 10 minutes). Then transfer the food to a pan or deep baking tray which you cover with aluminum foil and bake in a preheated oven for approximately 1 hour and 15 minutes. Then you take off the lid, put the chestnuts and plums in the pan and bake the food for another 30 minutes or so. Serve hot over mashed potatoes.
Ingredients
- 1 ½ kg pot roast beef, cut into bite-size pieces
- ½ cup olive oil
- 1 bottle (750ml) of black laurel
- 1 shot of balsamic vinegar
- 2 bay leaves
- A little thyme
- 4 dry onions cut into thick slices
- 3 cloves of garlic
- 2 cups chestnuts boiled and cleaned
- 2 cups pitted prunes
- 2 tablespoons of cornflour
- Salt, freshly ground pepper
