Recipe for Organic Beef Confit with Tomato

Peel and chop the garlic. Heat olive oil in a pot.

Brown the meat on all sides for a few minutes over high heat. Add the garlic, let it brown, and pour in the white wine. Allow it to reduce by half.

Pour the tomato sauce. Add the thyme and bay leaf. Season with salt and pepper, cover, and let simmer for 2 hours and 30 minutes on low heat, turning the meat from time to time.

Serve the braised meat in thick slices drizzled with the tomato cooking jus and accompanied by pasta or polenta. Recipe to be enjoyed hot.

To finish Tips: To speed up preparation: cook the meat the day before and reheat it on the same day, use a pressure cooker (1 hour and 15 minutes of cooking after the valve has rotated) or a slow cooker (the meat cooks gently all night). To make it more festive: add a sauté of mushrooms to the sauce at the time of serving.