3poundlean, boneless beef (chuck, cross rib, rump, sirloin or round)
3largegarlic cloves, slivered
1tablespoonwhole black peppercorns
Salt & Pepper to taste
Bouquet garni with celery leaves, parsley, bay leaf
2carrots, halved & cut into thin strips
2 1/2cupsred wine
Using a sharp knife, poke holes in the beef roast and insert garlic slivers and black peppercorns. Rub the roast with salt & pepper. Place bacon slices on bottom of casserole with beef on top. Add cinnamon, nutmeg, cloves, onion, bouquet garni, carrots, diced bacon, brandy, and wine. The liquid should almost completely cover the meat.
Cover the casserole with a lid and cook in 350°F oven for 1 hour. Reduce heat to 250°F and cook for about 1 hour longer or until the internal temperature is 120°F for medium-rare. Let rest 15 minutes before carving.
Serve with roasted baby potatoes or baked potatoes, haricot verts, green salad, and crusty French rolls