Cooked low and slow with herbs and aromatic vegetables, this beautiful braise pairs well with any kind of potato: mashed, smashed, boiled or baked in a galette.
- Prepare the flat-iron steak by removing any fat and sinew. Then fold it lengthwise like a jelly roll and tie it. Place in a deep baking dish. Pour the red wine over the beef and add vegetables, garlic, herbs, salt, peppercorns and cloves. Cover with cling film and let chill overnight.
- Heat the oven to 350 degrees. Remove the meat from the marinade, reserving the marinade. Separate the vegetables from the marinade, keeping to one side. Season the beef with salt. Place a heavy-based casserole dish over medium-high heat and add the beef fat. Once hot, add the beef to the dish and brown evenly on both sides. Remove from the dish and set aside.
- Add the vegetables and roast in the oven until golden brown; season generously with salt.
- Return the marinade to the dish and reduce by half. Add the stock, bring to a boil over high heat and return the meat to the dish. Cover with a tight lid or foil, place in the oven and cook until the meat is tender and almost falling apart, 3 to 4 hours.
- Remove the beef from the pan and set aside. Pass vegetables through a sieve with the juices and reduce. Season if needed, and stir in a nub of unsalted butter.
- Serve family style, along with some of the vegetables, topped with chopped fresh herbs.