1 kg rolled flank
1 carrot
1 sm. bunch parsley
200g celery
4 peppercorns
4 pimentos
1 bay leaf
2 twigs of thyme
1/4 litre Burgundy red wine
1/8 litre red wine vinegar
1 tsp. salt
1/2 tsp. freshly ground pepper
50g unsmoked bacon
4 tbsp. crushed tomatoes
4 tbsp. oil

Trim meat. Wash vegetables and cut into small pieces. Mix spices and wine with vegetables and pour over meat. Heat vinegar and 1/8 litre water to boil, then let cool. Pour mixture over meat. Cover meat and put in refrigerator for 2 days to marinate. Uncover once in a while and baste meat with mixture.

Heat oven to 225 degrees C. Dry meat and rub in salt and pepper. Strain marinade mixture. Cut bacon in small pieces and fry in pot that will be used to bake meat. Fry meat in bacon fat until brown (about 3-5 minutes). Remove meat. Mix in vegetables for marinade and spices in frying pan or pot.

Mix tomatoes and marinade and pour over meat in pot. Cover pot and bake meat with vegetables for 40 minutes on 2nd rack in oven. Strain sauce after baking. Spice to taste while keeping meat warm. Serve with red cabbage and smashed potatoes.

Griffiss AFB