Cooking Instructions

• Cut up the meat into medium bite size cubes and season with salt and pepper on both sides. Preheat a Dutch oven or a thick bottomed pot with vegetable oil until it starts to smoke.
• Preheat the oven to 325-degrees.
• Place the beef into the pot, making sure not to overcrowd the pan. Allow to brown on all sides.
• In the meantime, wash and roughly chop your mushrooms.
• Check on the meat and remove once nice and brown. Set aside. You will have some fat and bits on the bottom of the pot. Let it be.
• Add in the onions, a few cloves of garlic, a few stems of thyme, a bay leaf and mushrooms and toss to cover with the fat in the pot. Sautee for about 10 minutes.
• Add the meat back into the pot and sprinkle evenly with one tablespoon of flour. Mix to combine until none of the flour remains.
• Take about 1 cup of cognac and pour into the pot. You can either let it cook out as it or light the cognac on fire.
• Once all the alcohol has cooked out, about 3 minutes, you will be left with a beautiful glazed meat.
• Pour in enough beef stock to cover the meat and mushrooms almost all the way. Adjust seasoning and cover with tightly fitting lid. Place into the oven for 30 minutes.
• After 30 minutes, turn the heat down to 275-degrees and allow to cook for another 90 minutes or until meat is nice and tender.