Traditional Slow-Braised Beef
&
Mondeuse

INGREDIENTS

• 1.5kg chuck roast
• 20 pearl onions
• 1 garlic clove
• 1 bouquet garni (bay leaf, thyme)
• 1 vegetable stock
• 75g butter
• 1 glass of white wine
• 100g bacon rind
• flower of salt, pepper

PREPARATION

1. Cut the meat into pieces.
2. Melt the butter in a casserole, then brown the meat on all sides.
3. Add the crushed garlic and the small onions so that they become caramelised. Cook on a high heat for 10 minutes, turning.
4. Deglaze with white wine. Add the stock to cover the meat.
5. Add the bacon rind and the bouquet garni. Season with salt and pepper.
6. Cover the casserole and simmer on a low heat for about 1 hour and 30 minutes.

Suggested accompaniment: Rice pilaf in the cooking juice; steamed vegetables; tagliatelle; creamy polenta

TO ENHANCE THIS DISH - MONDEUSE FROM SAVOIE

A comforting dish for the cold winter months, braised beef is simmered for many hours to produce a tender and flavourful meat. With the thick texture of the sauce, we recommend a powerful and generous red wine:

MONDEUSE TERRES ROUGES - DOMAINE JP ET JF QUENARD

This cuvée is a superb expression of the Mondeuse grape variety, so typical of Savoie.

A black grape variety that is a little rough in its youth, Mondeuse expresses its fruity notes to the full. Notes of small red fruits associated with a few touches of spices, all very well blended in the mouth with a silky balance, a delight! A tonic palate, proof of the typicity of the grape variety, it is a marvel on rustic dishes!

Winemaker's description:

"There is a spiritual dimension to growing vines. It is a school of humility. We are linked to the land and dependent on nature, which can give us frost, hail... We are only passers-by where the land is passed on from one generation to another."

Open one hour before serving