Recipe: Beef with Carrots and Clementines

Name: Beef with Carrots and Clementines
Prep time: 25 min
Cook time: 360 min
Total time: 385 min
Yield: 6 servings
Ingredients: 1 kg (2.2 lb) of Charolais Paleron (if possible) cut into 60 g (2.1 oz) pieces; 3 peeled and sliced shallots; 300 g (10.5 oz) of brown button mushrooms cleaned and cut into 4 pieces; 500 g (17.75 oz) of young carrots (from Créances meadows) peeled and cut to the size of a thimble (2 to 3cm); zests of 2 Corsican clementines finely cut and blanched; 20 cl (0.8 cup) of dry white wine (muscadet); 2 bay leaves and a little thyme; 2 crushed garlic cloves; 50 g (1.75 oz) of rice flour (or wheat); salt and crushed white pepper (mignonette); 50 g (1.75 oz) of fat bacon lardons or peanut oil.

By chef patrick Asfaux 4.5/5 (14 reviews) · 🍳 30 made it

Prep 25 min

Cook 360 min

Total 6h25

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

1 kg (2.2 lb) of Charolais Paleron (if possible) cut into 60 g (2.1 oz) pieces
3 peeled and sliced shallots
300 g (10.5 oz) of brown button mushrooms cleaned and cut into 4 pieces
500 g (17.75 oz) of young carrots (from Créances meadows) peeled and cut to the size of a thimble (2 to 3cm)
zests of 2 Corsican clementines finely cut and blanched
20 cl (0.8 cup) of dry white wine (muscadet)
2 bay leaves and a little thyme
2 crushed garlic cloves
50 g (1.75 oz) of rice flour (or wheat)
salt and crushed white pepper (mignonette)
50 g (1.75 oz) of fat bacon lardons or peanut oil.

Step-by-step directions

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.