Braised Chalosse Beef in Red Wine
Ingredients
- 1 kgBeef chuck (cut into large cubes)
- 750 mlRed wine (full-bodied)
- 3 pcCarrot (thickly sliced)
- 2 pcOnion (sliced)
- 2 pcGarlic (crushed)
- 50 gUnsalted butter
- 30 gWheat flour
- 1 pcBouquet garni
- 250 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack peppercorns
- 20 gVeal stock concentrate (powdered or diluted)
Method
Meat that falls apart with a fork, coated in a dark, glossy sauce. The scent of reduced wine and caramelized juices fills the kitchen.
- 1
In a Dutch oven with melted butter, brown the chuck cubes on all sides. A brown crust should form, indicating the juices are concentrated.
- 2
Add the onions and carrots. Let them sweat for a few minutes until they are slightly translucent and coated in the meat's fat.
- 3
Dust the meat with flour and stir. Pour in the red wine and scrape the bottom of the pot vigorously to release the cooking juices.
- 4
Add the garlic, bouquet garni, veal stock, and water. Cover and simmer over very low heat. The sauce should reduce until it becomes smooth and coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Don't rush the cooking; the collagen needs to melt slowly to give the sauce its syrupy texture.
- If the sauce is too thin at the end, remove the meat and reduce over high heat.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Even better when gently reheated the next day.
