Ingredients
- 3 garlic (cloves minced)
- 1 bay leaf
- 1 w
- 1,400 gr beef chuck in (cut)
- 230 gr ham (julienned)
- 120 ml wine (red)
- 55 gr brandy
- 8 gr salt
- 2 gr thyme (dried)
- 1 gr rosemary crumbled
- 1 gr marjoram
- 4 slices carrots
- 2 slices onions (sliced)
Combine all ingrediants except tomatoes in large bowl. Refrigerate covered 2-3 hours. Soak top and bottom of a 3.25 quart (3.25 L) clay cooker in cold water about 15 minutes and drain. Transfer beef mixture to cooker. Add tomatoes with liquid. Place covered cooker in cold oven. Set oven at 220ºC /220C. Bake, stirring once or twice, until beef and carrots are tender, 2.5 to 3 hours. Recipe By : Clay Pot Cookery, Editors of Consumer Guide
