the bay leaves and thyme sprigs. Bring the liquid to a
boil over high heat and reduce it until coats the back of
a spoon but doesn’t taste heavy. Season to taste with
salt and pepper.
9. Meanwhile, remove the twine from the beef and slice it
against the grain into ½-inch-thick pieces. Place the
pieces in overlapping layers in a 12-inch skillet and add
a few ladles of sauce to moisten them. Cover the skillet
and set over medium-low heat, shaking occasionally,
until the meat is heated through, about 15 minutes.
- Transfer the meat to warmed serving plates or a large
platter and top with the cooked vegetables and more
sauce. Serve immediately.
