Boeuf En Da Ube

4 x 100 g/4 oz rump steaks, trimmed of fat
2-3 lean bacon rashers, derinded and chopped
1 wine glass red wine
1 teaspoon chopped fresh mixed herbs or
1/2 teaspoon dried mixed herbs
2 carrots, scraped and chopped
2 tomatoes, peeled and chopped
salt
freshly ground black pepper
50 g/2 oz onions, peeled and sliced
strip of orange peel
300 ml/1/2 pint beef stock

Place the steaks under a preheated hot grill and cook for 1 minute on each side. Transfer to a casserole and add all the remaining ingredients. Place in a preheated very hot oven (240C/475 °F, Gas Mark 9) for 15 minutes. By this time the casserole should be boiling.

Reduce the oven temperature to 160 °C/325 °F, Gas Mark 3, cover and cook for 1 hour. Remove from the oven and leave to cool. Remove all the fat from the top of the casserole.

Replace in a preheated moderate oven (i80C/350 °F, Gas Mark 4) for 1 hour, adding more stock if necessary. Serve immediately. SERVES 4