Boeuf braisé aux carottes

Serves : 4 people

Preparation : 30 minutes

Cooking : 3 hours

Ingredients

700 g of beef brisket or beef chuck
400 g of carrots
2 onions
4 pods of garlic
10 cl of white wine
1 liter of beef broth enough to cover the meat and vegetables in your casserole dish
1 bouquet garni bay leaf, thyme, parsley
2 tbsp of frying oil Avoid extra virgin olive oil, as it is less stable at high temperatures
1 tbsp of tomato paste
salt, pepper

Kitchen utensils
1 cast-iron casserole if not, a pressure cooker or a wok.
chef's knife
vegetable brush

Instructions

Scrub the carrots (there’s no need to peel them—you’ll lose flavor and vitamins) and rinse them, then cut them into rounds that aren’t too thin (about 5 mm thick), so they don’t fall apart while cooking.

Take the meat out of the fridge and cut it into evenly sized pieces.

Heat a little oil in a cast-iron pot, and brown the meat on all sides over fairly high heat.

Peel and finely chop the onion, then add it to the meat. Cook for 5 minutes.

Add the white wine and deglaze the pan by bringing it to a boil and swirling it around a few times, then add the tomato paste and stir for 1 to 2 minutes.

Cover the meat with the beef broth, season with salt (sparingly, since the broth is already salty), add pepper, and bring to a boil.
Skim off any impurities, but don’t spend too much time doing so.

Peel the garlic cloves, cut them in half, and remove the sprouts, then add them to the pot along with the sliced carrots and the bouquet garni.

Cover and simmer over low heat for 2 hours.
Serve piping hot.

Notes

Like all slow-cooked dishes, this braised beef with carrots tastes even better when prepared the day before. Personally, I like to serve this dish with steamed potatoes or mashed potatoes.

WHAT TO DRINK WITH THIS BRAISED BEEF WITH CARROTS: A red wine with enough tannins to contrast with the sweetness of the carrots, such as a Provençal or Languedoc wine—preferably young (2–3 years old) and fruity.