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1
preheat the oven to 325*.
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2
make 9 deep incisions in the meat and insert the garlic pieces.
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3
Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
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4
transfer the meat to a plate.
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5
add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
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6
add the stock, bay leaves green pepper and ketchup.
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7
return the meat to the pan, cover and bring to a boil.
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8
transfer to the oven and bake for 2 hours covered.
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9
set the meat aside and stir in the thyme, salt and pepper.
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10
at this point, the meat can be stored in the refrigerator until the next day.
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11
place the potatoes on the bottom of the pan and arrange the meat on top.
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12
re-cover, and bake 45 minutes or until the meat and potatoes are tender.
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13
in a small bowl, mash the butter and flour together to form a smooth paste is formed.
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14
transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
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15
discard the bell pepper, bay leaves and celery.
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16
bring the pan juices to a boil over high heat.
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17
then whisk in the butter mixture by tablespoonfuls.
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18
cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
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19
add hot pepper sauce to taste.].
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20
pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.
