Beef Pot Roast with Endive Salad and Pappardelle Pasta

For the pot roast, mix the olive oil and pressed garlic in a bowl, season with salt, pepper and thyme and spread on the meat. Drizzle with the red wine and marinate for about 2 hours.

Cook the bacon in a roasting pan until crispy, remove and set aside.

Rinse the meat, pat dry and brown on all sides in the bacon grease, remove and set aside.

Peel the carrots and onions and chop roughly and place in the roasting pan. Cook for about 5 minutes. Sprinkle with flour, cook briefly, pour in the brandy and 125 ml (approximately 1/2 cup) of the marinade and deglaze the pan.

Lay the meat on the vegetables, add the crushed tomatoes with herb bouquet, bring to a boil, cover and simmer over low heat for about 3 hours along with the broth and remaining marinade.

At the end of cooking, peel the shallots, halve, then sauté in butter. Season with salt and sherry vinegar, cover and cook for about 15 minutes, until the shallots are soft.

Remove the finished roast from the roasting pan, wrap in foil and let rest for 10 minutes. Strain the cooking juices and vegetables through a sieve into a saucepan. Bring to a boil and season to taste, add the shallots and bacon and warm through.

For the salad, rinse the endive, spin dry and cut into strips.

Stir together the vinegar, sugar, salt, pepper and chopped scallion. Beat in the oil, stir in the parsley and chives and toss with the salad.

Cook the noodles in plenty of boiling salted water until al dente, then drain.