Braised Chalosse Beef in Red Wine

Meat that falls apart with a fork, coated in a dark, glossy sauce. The scent of reduced wine and caramelized juices fills the kitchen.

• Prep time: 25 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 824
• Protein: 53 g
• Carbs: 17 g
• Fat: 55 g

Ingredients

• 1 kg Beef chuck ( cut into large cubes )
• 750 ml Red wine ( full-bodied )
• 3 piece Carrot ( thickly sliced )
• 2 piece Onion ( sliced )
• 2 piece Garlic ( crushed )
• 50 g Minimum butter sweet
• 30 g Wheat flour
• 1 piece Bouquet garni
• 250 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns
• 20 g Veal stock concentrate ( powdered or diluted )

Instructions

1. Searing the meat

   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. Aromatic garnish

   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. Dusting and deglazing

   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. Slow simmering

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. Even better when gently reheated the next day.