Old fashioned beef

Preparation:

Preparation: In addition to the preparation and cooking time (exactly 6 hours and 15 minutes), 12 hours must also be taken into account for the marinade. Peel the garlic and cut it in half lengthwise. Poke it into the meat at regular intervals. Prepare the marinade: put the white wine, lemon slices, thyme, herbs and three tablespoons of oil in a bowl large enough to hold the meat. Pepper and mix thoroughly. Add the meat, cover and leave to marinate for at least twelve hours in the refrigerator, turning the meat occasionally. After the time indicated for the marinade, clean the mushrooms, wash them and cut them into quarters. Peel the tomatoes, cut them in half, remove the seeds and the vegetable water and chop the pulp. Peel the onions, the shallots and finely chop the latter. Remove the bacon rind and keep it aside. Cut the bacon into cubes. In a saucepan, heat the remaining oil and brown the bacon cubes for five minutes; drain them. Drain the meat and reserve the marinade. Dry the meat with absorbent paper, salt and pepper it. Brown it on each side in the bacon fat and then remove it from the saucepan. Heat the oven to 110 degrees. Put the bacon rind in the saucepan, place the meat on it, surround it with the browned bacon cubes, the mushrooms, the tomatoes, the spring onions, the shallots and the parsley. Add the broth and the filtered marinade. Salt, pepper, cover and bake. Let it cook for six hours. When the beef is cooked, remove the thread and cut it into thick slices. Arrange the slices on a serving plate and surround them with the diced bacon and vegetables. Degrease the cooking sauce and pour it over the garnish. Recommended wine: Barbera.