Braised Beef with Mashed Potatoes and Vegetables

For the beef: Mix the olive oil, pressed garlic, salt, pepper and thyme in a bowl. Add the meat and coat well. Pour in the wine and marinate about 2 hours.

Fry the bacon in a roasting pan until crispy. Remove and set aside.

Rinse the beef and pat dry. Brown briefly on all sides in the bacon grease. Remove and set aside.

Peel the carrots and onions and coarsely chop both. Place in a roasting pan and simmer for about 5 minutes. Dust with flour. Sauté briefly with the brandy. Pour in 125 ml (approximately 1/2 cup) marinade to deglaze.

Place the meat on the vegetables. Combine the chopped tomatoes with the herbs. Pour in the broth and the remaining marinade. Bring to a boil. Cover and simmer over low heat for 5 hours, turning occasionally.

For the mashed potatoes: Scrub and peel the potatoes. Cook in salted water for about 25 minutes. Drain and let the water evaporate. Add the cream and butter and mash with a potato masher. Season with salt, pepper and nutmeg. Keep warm.

At the end of cooking, peel the shallots, if necessary. Cut in half and sauté in butter. Add salt and sherry vinegar. Cover and simmer for about 15 minutes until the shallots are soft.

Take the finished roast from the roasting pan. Wrap in foil and let sit for 10 minutes. Strain the meat juices with the vegetables through a sieve. Boil and season to taste. Add the shallots and bacon. Keep warm.

For the vegetables: Peel the carrot. Separate the cauliflower into florets. Peel the onions and cut lengthwise into slices. Cook the carrots in boiling salt water for about 10 minutes then drain. Cook the cauliflower in boiling salt water for about 5 minutes and drain them well. Sauté the onion slices in butter over medium heat for about 5 minutes. Just before serving, sauté the carrots and cauliflower. Season with salt and pepper.