Cost Breakdown

Critical Success Points

• • Brown the smoked bacon to impart smoky flavor to the dish.
• • Properly brown the beef pieces to develop juices and color.
• • Deglaze with red wine to retrieve the caramelized bits.
• • Simmer gently for 2h30 to achieve tender meat.

Safety Warnings

• • Handle hot duck fat with care to avoid burns.
• • Use kitchen gloves or a pot holder when moving the hot pot.
• • Ensure the meat reaches at least 63 °C internal temperature for safe cooking.