Braised Beef With Prunes and Wine
[caption id="" align="alignright" width="300" caption="Image via Wikipedia"] [/caption] This will serve between two and four people. 2 lb, piece of lean beef (either a flank, rib or chunk) 1 large piece of bacon rind or lean scraps of bacon 1 oz. fat 8 oz. onions 8 oz. carrots 8 oz. prunes, cooked half a level teaspoon of salt quarter a level teaspoon of pepper half a pint of red wine 8 oz. noodles Grated parmesan cheese 1. Chop the onion and carrots. Wash the bacon rind. 2. Melt the fat in a deep saucepan or enamelled cast iron casserole. Fry the meat in it until golden brown all over. 3. Remove the meat and put the bacon rind in the bottom covering it with the vegetables. 4. Add the seasoning and wine, returning the meat. 5. Cover and cook gently in a slow oven for 2.5 to 3 hours or until the meat is tender. 6. Just before dishing up time, boil the noodles in salted water; drain and arrange round the edge of the platter. 7. ...