1, Make the butter rice.
Put [butter] in a pan and heat it to melt butter, then add [rice] and fry until hot.
2, Add [water] and [bay leaves], cover with a lid, and cook over low heat for about 20 minutes and let it steam.
Cook for 20 minutes over low heat.
3, Cut half of the onion into thin slices and the other half into chunks, quarter the mushrooms, and mince the garlic.
4, Clean the beef belly and cut it into 3cm pieces, sprinkle with salt and pepper and flour.
5, Brown the beef in a pan, then take it out and fry the sliced onions and mushrooms.
6, When the vegetables have browned, remove them and dissolve the sugar in the pan.
Add the butter, then add the chopped onions and garlic and saute until the water is absorbed.
7, Add the red wine and simmer over high heat until it is reduced by half, then add the demi-glace sauce.
8, Add the beef and vegetables that have been removed and simmer lightly, and you are done.
