3 lb. round of beef
Garlic
4" sq. ham rind
Bouquet garni
Nutmeg
Cinnamon
3 whole cloves
1 slice bacon, diced
4 shallots 2 med. onions
2 carrots
1/4 c. brandy
2 c. red wine
1/2 beef stock

Make 6 small incisions in a 3 pound round of beef and insert 1/2 clove of garlic in each one. In ovenproof casserole place a piece of ham rind 4 inch square, add the piece of beef and sprinkle it lightly with salt and pepper and a pinch each of nutmeg and cinnamon. Add a bouquet garni, 3 whole cloves, 1 slice bacon diced, 4 shallots, cut in halves and 2 carrots, cut in long strips. Then add 1/4 cup brandy, 2 cups red wine, 1/2 cup beef stock and enough water to cover the meat with liquid.

Put a piece of heavy parchment paper over the casserole and tie it tightly around the rim. Put the lid on the casserole and cook the estouffat in a 250 degree oven for 6 hours. Remove beef to a deep platter, surround it with vegetables and pour the juices over it.