To cook- A large casserole or cast iron or daubière (braising pan) all with covers.
- 1.200 kg chuck of beef
- 2 slices of bacon
- 3 onions
- 5 carrots
- 2 garlic cloves
- 1 white leek
- 1 celery stalk
- 1 sprig of thyme
- 2 bay leaves
- 1 orange zest
- 3 cloves, 1/2 teaspoon nutmeg
- 4 juniper seeds
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- Some black olives (optional)
- 1 tablespoon flour
- 1 Cognac or Armagnac cap (optional)
- 1 bottle of red wine (Elite Oak Barrel)
- Salt + pepper
The night before marinate in a large bowl
- The meat cut into large cubes
- 1 onion stuck with cloves + bay leaves
- Thyme, juniper
- Leek, white part only chopped + 1 carrot, celery
- 2 cloves garlic crushed
- 1 orange zest ( very important )
- 1 cap Cognac or Armagnac
Cover with wine and refrigerate 24 hours
Remove leeks and celery from marinade.
In a pan pour olive oil.
Cut the onion and let sweat.
Add meat, on all sides and pour rain flour, stir well until golden.
Add the bacon and tomato paste and cook a few minutes.
Cover with the marinade and add herbs, salt and pepper.
Put the onion stuck with cloves, garlic
Slice the carrots into rounds 1 cm; add them one hour before the end of cooking with olives.
Simmer on low heat for 5 to 6 hours (with a water container lid).
Monitor from time to time.
Serve with steamed potatoes, polenta or pasta (your choice).
Wine choîce : Elite rouge or oak barrel.
Bon appétit !