Recipe: Pouteille

1 In a large skillet heat 1.1 oz (30 g) of lard then brown the meat cubes to brown each side then add the marc for a few seconds and flame it all (warning, this is a dangerous operation, keep away all flammable products, children and have a large cloth ready to smother the flames in case of problem). With a skimmer and drain them on a separate plate.

2 In the same skillet in the remaining fat sweat the diced onions, carrots, shallots and garlic. Salt, pepper and leave covered gently for 10 minutes then transfer to a large cast iron cocotte (like Le Creuset style) or earthenware then add the roasted beef cubes.

3 Heat well then add the flour wrapping the pieces well with a wooden spatula (singer).

4 Preheat the oven to 170° (gas mark 6) or to 80° if you want the cooking to be at low temperature.