l' ESTOIFFAT de BOEUF

1 lb streaky bacon: Herbs: 6 shallots: 2 medium onions: 2 Carrots: 2 lb topside of beef: 1/2 Bottle of red wine. A glass or two of armagnac or brandy. Arrange the bacon at the bottom of the casserole and place the seasoned beef on top.

Arrange the vegetables around it and pour over the brandy. Warm the wine and pour over the beef to just cover it. Place the lid and seal with pastry or grease-proof paper to keep in all the juices.

Gently simmer for three hours.