1 flameproof casserole dish
1 chopping board
Cut the steak into 2 cm cubes.
Peel and roughly chop the onions.
Chop the speck into large lardons.
Sauté the steak with the onions and speck in butter in a flameproof casserole dish for 5 minutes.
Add the sugar and let it caramelise.
Cover with the beer and season with salt and pepper.
Cut the pain d’épices into cubes, mix them with the mustard, scatter over the top of the dish, cover and cook for 2 hours 30 minutes over low heat (add a little water if it sticks).
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