Ingredients
- 2KG Beef B risket
- 4 T eapoons Vegetable Oil, Divided
- 3 S talks C elery, Diced (reserve leaves for garnish, if desired)
- 5 C loves G arlic, Minced
- 1 B unch S age
- 2 B ay Leaves
- 1 T ablespoon O regano
- 2 T ablespoons Honey
- 3 T ablespoons T omato Paste
- 1 B ottle F ull-bodied Red Wine
- 3 C ups C hicken Stock
- 1 b unch mid-sized carrots
- Salt and pepper, to taste
- Fresh herbs and hot pepper slices, for serving (optional)
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