Recipe: Beef and Carrots

Name: Beef and Carrots
Prep time: 180 min
Cook time: 120 min
Total time: 300 min
Yield: 6 servings
Ingredients: 1.2 kg (2.6 lb) beef cheeks cut into small cubes of approximately 100 g (3.5 oz) each.; 2 large yellow onions peeled and cut into mirepoix (small squares); 2 tablespoons of good tomato paste; 5 large carrots (Créances if possible) peeled and cut into small cylinders approximately 3 cm in height.; 40 cl (1.7 cups) dry white wine; a little duck fat or lard; fine salt and freshly ground pepper; A few capers.; In a large tea ball:two cloves of garlic crusheda few slices of ginger; thyme; three bay leaves; five peppercorns; 3 cloves; a little dried porcini (if you have any).

By chef patrick Asfaux 4.2/5 (9 reviews) · 🍳 19 made it

Prep 180 min

Cook 120 min

Total 5h

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

1.2 kg (2.6 lb) beef cheeks cut into small cubes of approximately 100 g (3.5 oz) each.
2 large yellow onions peeled and cut into mirepoix (small squares)
2 tablespoons of good tomato paste
5 large carrots (Créances if possible) peeled and cut into small cylinders approximately 3 cm in height.
40 cl (1.7 cups) dry white wine
a little duck fat or lard
fine salt and freshly ground pepper
A few capers.

In a large tea ball:two cloves of garlic crushed

a few slices of ginger
thyme
three bay leaves
five peppercorns
3 cloves
a little dried porcini (if you have any).

Step-by-step directions

1 In a casserole dish that can go in the oven, pour your fat then when it is very hot, brown your pieces of meat in it.

2 Then add your onions, salt and pepper then let them sweat on low heat covered for 10 minutes.

3 Incorporate your tomato paste, then deglaze with your white wine, add water or stock to cover, season, then your carrot cylinders then place your tea ball in the center, preheat your oven to 160°C (320°F) (gas mark 5) then bring to a boil and put your casserole in the middle of the oven for a cooking time of 2 hours 15 minutes.

4 Then transfer your pieces of meat and carrots to a plate, remove your tea ball then blend your sauce and strain it through a chinois, test the seasoning.
Then pour the meat and carrots back in just to bring to a boil.
Plate your beef and carrots with care on hot plates, the carrots around with a small caper in the center.