3 tablespoons vegetable oil
1 medium carrot, cut into large dice
½ white onion, cut into large dice
2 garlic cloves, quartered
2 large sprigs fresh thyme
2 teaspoons salt, divided
1 large red onion, sliced crosswise into ¾-inch wheels
½ teaspoon sherry vinegar
1. Preheat oven to 350 degrees.
2. Choose an ovenproof skillet (with a lid) or Dutch oven large enough to fit the meat in snugly but still lie flat. Add 2 tablespoons of the vegetable oil to the skillet over high heat. When the oil begins to shimmer, add the meat and cook for 5 to 7 minutes on each side, until deep brown in color. Remove the meat and set aside.
3. Reduce the heat to medium-high. Add the carrot, onion and garlic, and