Boeuf Buruginyon　(Beef Buruginyon)

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   ["Night before cooking :

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   Cut the brisket into reasonable sizes (about 7cm squares) and soak overnight in red wine.", "Lightly flour the meat with flour and grill the meat in a frying pan over medium to strong heat until the surface is slightly brown.", "Using the same frying pan, saute the vegetables.", "Place both the meat and vegetables into a cast iron cookware (I personally use the Le Creuset) adding the remainder of the wine (used for soaking meat overnight), a can of chopped or whole tomato and bay leaf.", "Making Gastrique - Carmelise the water and sugar in a sauce pan adding red wine vinegar.", "Add the Gastrique to 4 and let it simmer for about 1.5 - 2 hours in low heat; adding salt and pepper as needed."]

* Per serving · 4 servings · Values may vary.