Recipe: Beef with Carrots and Clementines

1 Preheat your oven to 85°(th3+)

2 In an oven-safe pot, melt your bacon or add a little oil, brown the meat pieces, salt and pepper, dust with a little rice flour (coat), add the chopped shallots, thyme and bay leaf, mushrooms, let sweat a bit then add the white wine, the large pieces of carrots, the clementine zests, stir, salt, pepper then cover with liquid (water or broth) until boiling, cover and put in the oven for 4h30.

3 In the meantime, peel your clementines, remove some of the white skin then pan-fry them for 1 minute in butter.

4 At the end of cooking, test the doneness of the meat pieces, transfer them to a dish, degrease the top of your preparation, taste and adjust seasoning, reduce a little, add back to heat, your meat pieces then arrange on a nice round deep dish, presenting harmoniously carrots, mushrooms and clementine segments.