Thrice-Cooked

1. 1

   Brown a slab of bacon on all sides; remove with a slotted spoon.

2. 2

   Add chopped onion, carrot and celery, and cook until onion is soft.

3. 3

   Add red wine, and boil out a bit; add stock and bacon; cover and simmer until very tender.

4. 4

   Remove the bacon, pat dry and sear it in a skillet or on the grill.

5. 5

   Slice and serve with reduced braising liquid.

6. 6

   Garnish: Thyme or parsley.

No additional tips available.