Recipe: Beef with Carrots and Clementines

Name: Boeuf aux carottes et clémentines
Prep time: 25 min
Cook time: 360 min
Total time: 445 min
Yield: 6 portions
Ingredients: 1 kg de Paleron de Charolais (si possible)taillé en morceaux de 60 g3échalotes épluchées et émincées300 g de champignons de paris bruns nettoyés et taillés en 4500 g de jeunes carottes (des mielles de Créances) épluchées et taillées de la grandeur d'un dé à coudre(2 a 3cm)les zestes de 2 clémentines corses taillés finement et blanchis20 cl de vin blanc sec (muscadet)2 feuilles de laurier et un peu de thym2 gousses d'ail écrasées50 g de farine de riz (ou de blé)sel et poivre blanc écrasé (mignonette)50 g de lardons de lard gras ou huile d'arachide.

By chef patrick ★ ★ ★ ★ ★ 4.5/5 (14 reviews) Meat

Prep 25 min

Cook 360 min

Rest 1h

Total 7h25

Servings 6 serv.

Ingredients for 6 servings

1 kg of Charolais Paleron (if possible) cut into 60 g pieces
3 peeled and sliced shallots
300 g of brown button mushrooms cleaned and cut into 4 pieces
500 g 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 of dry white wine (muscadet)
2 bay leaves and a little thyme
2 crushed garlic cloves
50 g of rice flour (or wheat)
salt and crushed white pepper (mignonette)
50 g 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.

Viande d'agneau Feuilleté de boeuf