Make this tasty European classic.
- 2 cloves of garlic
- 20 g salted butter
- 1 bunch of parsley, thyme, bay leaf (bouquet garni)
- 1 l red wine preferably burgundy
- 200 g carrots
- 200 g mushrooms
- peanut oil
- 200 g pearl onions
- 2 kg chuck beef
- coarse ground black pepper
- 1 tsp sugar
- 2 onions
- 2 tablebspoon of balsamic vinegar
- 200 g belly pork
- Begin by preparing the marinade the day before: bring the red wine to the boil, flame it, then leave to cool.
- While this is cooling, peel the carrots and large onions and chop them roughly. Cube the beef and trim it if necessary.
- Place these ingredients in a large bowl and cover with the cooled red wine. Place in the fridge overnight.
- To cook it the next day, remove the beef from the wine. Heat a little oil in a pot (the pot needs to go into the oven later), throw in the beef and stir for around 5 mins, colouring it on all sides. Season liberally with salt and pepper before adding the marinated vegetables.
- Drain off the cooking fat: add the red wine, crushed garlic cloves and the bouquet garni. Bring to boil and skim frequently when necessary.
- Now cover the pot and place in a preheated oven at 200°C and leave for 2 to 2.5 hours, stirring with a wooden spoon from time to time. Make sure that the meat is always covered and add, if necessary, a little water from time to time.
- After this time, remove the meat, place the sauce with the vegetables in a food mixer and mix well. Then strain the sauce through a strainer or 'chinois' into another pot.
- Now prepare the other garnishes for the dish: begin by colouring the pearl onions by covering them in water in a pan with 20g of butter and a little sugar and salt.
- Allow the water to evaporate and the sugar to colour the onions. You can cover the pan in aluminium foil but you should also keep an eye on the proceedure. Season with salt and pepper.
- Now add the balsamic vinegar and let this reduce completely. When it has coated the onions remove from the heat and keep ready.
- Blanch the piece of belly pork and then cut it into lardons. Saute the lardons in a little oil until coloured and cooked.
- Wash the mushrooms and cut into four. Saute these too in a little oil, season and remove from the heat and place them on some kitchen towel to absorb the excess oil.
- Now reheat the beef for the last time in the sauce, adding when hot, the mushrooms and the lardons. Finally add the onions on top.
- To Serve:
- Serve each portion in a bowl rather then a plate. An excellent accompaniment is mashed potatoes.
More by Eamon Ó Cathain:
- Steamed Baby Leeks With Mustard Sauce And Hard Boiled Eggs
- Chorizo with Haricot Beans and Red Wine
- Roast Lamb with Rosemary and Sage Pesto with Rosemary and Lemon Roast Potatoes