Braised Beef Flank in Red Wine & Mushroom Sauce

Cooking time: approx. 5 hours

Ingredients
2 kg whole beef flank
2 tsp oil
2 large shallots, sliced
500 g button and mixed mushrooms, sliced
3 dl red wine
2–3 garlic cloves, chopped
1 tbsp Dijon mustard
1–2 tsp silan (date syrup)
Salt and black pepper
1–2 tbsp tomato paste
Sweet paprika
Hot paprika
Fresh thyme

Preparation
Preheat the oven to 175°C. Sear the beef on both sides in a hot ovenproof pan until nicely browned, then set aside.
In the same pan, sauté the sliced shallots in the remaining oil. Add the mushrooms and cook until softened. Add the garlic, Dijon mustard, silan, salt, pepper, tomato paste, sweet and hot paprika and fresh thyme. Simmer briefly.
Return the beef to the pan and coat well with the sauce. Pour in the red wine; add additional liquid if needed so the meat is well surrounded by liquid.
Transfer the pan to the oven and braise for 1 hour at 175°C. Reduce the temperature to 120°C and continue braising for another 4 hours, or until the beef is completely tender.
Slice, arrange on plates and serve generously coated with the red-wine and mushroom sauce.