Ingredients for 4 people:600 g beef (rump)3 onions8 tbsp extra virgin olive oil⅓ glass brandy1 tbsp cornflour salt pepper1 l vegetable broth1 l water1 onion1 stalk of celery1 sprig of parsley salt
First of all prepare the vegetable broth: put a pot on the stove with the water, the cleaned and coarsely chopped vegetables, and a pinch of salt; bring to the boil and leave to simmer.
Clean and thinly slice the onions. Heat the oil in a casserole dish and then add the piece of meat, tied up with kitchen string and seasoned with salt and pepper. Using two wooden spoons, turn the meat (you mustn’t pierce it) and brown it on all sides. When it’s nicely browned, pour in the brandy; once it has evaporated completely, add the sliced onions, pour in plenty of vegetable broth (it should almost cover the meat), season with salt and pepper, and mix well. Now put the lid on, turn down the heat and leave to simmer for about 2-2½ hours, until the meat is tender. After this time, take it out of the dish and place it on a chopping board to “rest” (in this way it will be easier to cut). Pour the cooking juices from the casserole dish (just the liquid) into a bowl, stir in the cornflour and return the mixture to the dish with the onions. Turn up the heat and let the sauce simmer for a few minutes, stirring constantly, until it thickens. Slice the meat and arrange it on a serving dish; pour the piping hot onion sauce on top and serve immediately.