This is really just a baked caramel slice with a chocolate topping, but it’s a great name for it, isn’t it?
Don’t think this recipe will be for everyone. My family don’t like meat cooked with fruit and a whole lot of people don’t like prunes…..but…..if those two things don’t turn you off I think it could taste fairly good. Don’t worry if you don’t have an oven bag just cook it in a greased casserole dish with a lid.
My husband loves cabbage so I use it in stir fries, cook it with butter and bacon and basically add it to anything I think it will go with, but I must admit I do have trouble finding interesting way to prepare it. Found this recipe in Mum’s collection and think I’ll try it out on him, it certainly is different.
I suppose this pie recipe should now be called Beef and Red Wine Pie, but as this recipe was published back in the ’70s before the labelling laws changed and only wine from the Burgundy region of France could be called that, I think I can leave it as Burgundy. I don’t think it matters too much which grape variety of red wine you use for the recipe, but it should be wine that’s worth drinking and of course a good cook should always sample it before adding it!!!!!!