Braised Beef With Olives

Preparation:

Preparation: In addition to the preparation and cooking time, you need to count 8 hours for the marinade. Peel an onion and cut it into slices. Peel two cloves of garlic and crush them with the appropriate tool. Peel the carrots, wash them and cut them into slices. Wash the celery stalk and cut it into small pieces. Crumble the bay leaf. Wash the parsley and dry it. Put these ingredients in a bowl, as well as the pepper, two tablespoons of oil, the thyme and the red wine. Jumbled up. Cut the meat into cubes of about 5 cm per side. Put them in the bowl, mix, cover and leave to marinate for at least eight hours in the refrigerator, turning the meat from time to time. When the marinade is perfect, drain the meat reserving the liquid, then dry the pieces. Peel the two remaining onions, cut them into rings and unpack them into rings. Peel two cloves of garlic and press them in the garlic press. Wash the orange, dry it and remove two large strips of peel with a small knife. Squeeze the orange. Heat the oven to 170 degrees. Heat the three tablespoons of oil in a saucepan. Add 20 g of butter and brown the meat for ten minutes over high heat, stirring. Remove the meat from the pan and brown the onion rings. Put the meat back in the pot, add the garlic, zest and orange juice. Add salt, filter the marinade and pour it into the pot, bring gently to the boil, cover and cook in the oven for two hours and thirty minutes. Meanwhile, pit the olives. Clean the mushrooms, wash them, dry them and cut them into quarters. After cooking, add the olives and mushrooms and cook for another thirty minutes. Prepare the croutons: remove the crust from the sandwich. Cut the slices diagonally to obtain triangles. Heat the remaining oil in a large skillet. Add the butter and brown the croutons on both sides. When cooking is perfect, remove the pan from the oven, arrange the meat, olives, mushrooms and onions in a deep dish. Remove the orange zest. Heat the pot on a low flame. Mix the flour with the remaining butter, add it to the pan little by little and beat with a whisk until the sauce becomes thick. Pour it over the meat and sprinkle with the chopped parsley. Decorate with croutons and serve hot. Recommended wines: Lambrusco.