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| Double Provencale
1/4 pound of bacon, thick sliced
2 carrots, minced
2 tomatoes, minced
2 onions, minced
2 cloves garlic, mashed
3 pounds rump roast, cut into 2 inch squares
peel of 1 orange, coarsely chopped
Bouquet garni
salt and pepper to taste
2 tablespoons of olive oil
1 cup of red wine
12 pitted green olives |
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Dice the bacon and brown it in a 4 - 5 quart casserole. Remove browned pieces and set aside. Add the carrots, tomatoes, onions and garlic to fat and cook for 10 minutes without browning. Add meat, orange peel, bouquet garni, salt and pepper, oil, wine and browned bacon bits. Cover and bake in 350ºF. oven for 2 1/2 hours or until tender. Add olives for last 10 minutes of cooking. Discard bouquet garni. Serves 6
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