BRANDYWINE BEEF
3 lb. boneless chuck or other beef suitable for potting
1/8 tsp. cinnamon
Freshly ground pepper
Salt
2 tbs. cooking oil
1 small onion, sliced
1 clove garlic (optional)
1 bay leaf
3 tbs. brandy (or bourbon)
1/2 cup dry white wine
Sprinkle meat with salt, pepper, and cinnamon. Be meagre with cinnamon!
Heat oil in a large pot over a medium high heat, until hot but not smoking. Add meat and brown it well on all sides.
Add the onion slices and let them brown. Add garlic if desired.
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