PREPARATION

  1. Cook the bacon on low heat in ± 10 minutes until crispy.
  2. Sprinkle salt and pepper on the meat, turn up the heat and cook the meat in the bacon fat until brown.
  3. Add the onions, garlic, dried chillis, carrots, leek and celery to the meat and bacon and fry another ± 5 minutes
  4. Add the tomato purée and fry in the pan for 1 more minute.
  5. Cut the stem of the lemongrass into halves and crush the halves under a pan or with a knife.
  6. Fry the onion for 3 minutes in a few tablespoons of oil in a Cuisson frying pan.
  7. Add the garlic, lemongrass, ginger and chilli and fry for a minute.
  8. Pour the coconut milk and fish sauce into the pan.
  9. Add the sugar and bring the dish to the boil.
  10. Stir briefly so that the sugar dissolves.
  11. Pour the wine and stock into the pan, add the rosemary twigs and orange peel and bring the contents of the pan to a boil.
  12. Put a lid on the pan and let the dish simmer on very low heat for ± 4 hours until the meat easily falls apart.

TIP

Serve Tuscan beef with pasta and roasted vegetables.