Boeuf à la mode

Beef chunks that pull apart with a fork, coated in a glossy dark sauce. The aroma of reduced wine and thyme fills the kitchen while the carrots become melt-in-your-mouth tender.

• Prep time: 30 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1172
• Protein: 82 g
• Carbs: 19 g
• Fat: 84 g

Ingredients

• 1 kg Beef chuck ( cut into large 5cm cubes )
• 0.7 kg Carrot ( thickly sliced )
• 500 ml Red wine ( good quality )
• 133.3 g Smoked lardons
• 1.3 piece Onion ( sliced )
• 1.3 piece Garlic ( minced )
• 20 g Minimum butter sweet
• 1.3 tbsp Sunflower oil
• 2 piece Thyme ( sprigs )
• 1.3 piece Bay leaf ( leaves )
• 0.7 pinch Gray sea salt
• 0.7 pinch Black pepper powder
• 0.7 piece Calf's foot ( split in half )

Instructions

1. Searing the meat

   In a cast-iron casserole, heat the sunflower oil. Sear the beef pieces on all sides until a brown and crispy crust forms. Remove and set aside.

2. Juices and garnish

   Toss the bacon bits into the same casserole. When they are browned, add the onions and garlic. Scrape the bottom well with a wooden spatula to loosen the meat juices.

3. Wetting and braising

   Return the meat and add the veal trotter. Pour in the red wine. Add the thyme and bay leaf. Bring to a boil, then lower the heat. Cover and simmer over very low heat.

4. Cooking the vegetables

   Add the carrots to the casserole. They must be submerged in the liquid. Continue cooking until a knife blade sinks into the carrot without resistance.

5. Binding the sauce

   Remove the lid. Increase the heat slightly to reduce the juice. When the sauce coats the spoon and becomes syrupy, stir in a knob of butter to make it shine.

Chef's tips

• Don't over-salt at the start: the reduced wine and lardons will take care of it.
• The cooking must be very slow, the liquid should barely simmer.
• If you have a calf's foot, add it from the start; it's the secret to the sauce.

Storage

Keeps for 3 days in the fridge. It tastes even better when gently reheated the next day.