Slow cooked beef braised in white wine (south of France recipe)

Wash hands with soap before starting.

Prepare the marinade by mixing chopped parsley and pureed garlic together.

Take bacon and cover it with the parsley and garlic mixture, rolling it into three small rolls.

Place beef in a mixing bowl with a flat bottom, creating layers of meat.

Add fresh thyme and one bay leaf on top of the first layer of meat.

Add the bacon rolls on top of the meat layer.

Sprinkle a good amount of salt and pepper on top.

Add two shallots on top of the meat.

Pour about 10 milliliters of cognac over the meat.

Add a glass of white wine for the marinade.

Drizzle a little olive oil on top.

Mix the marinade slightly to coat the meat with flavors, leaving the bottom layer untouched.

Cover the bowl and marinate in the fridge for one hour.

After marinating, transfer the meat to a rondo or Dutch oven, reversing the order of layers.

Add a layer of bacon, bay leaves, thyme, orange peel, chopped onions, crushed garlic, thinly sliced carrots, and tomato on top of the first layer of meat.

Optionally, add one mushroom.

Cover with another layer of meat.

Add a glass of the marinade and half a glass of brown chicken stock or brown beef stock.

Cover the dish and cook in the oven at 180 degrees Celsius for two to three hours, checking and turning the meat after one hour.

After cooking, remove excess fat from the dish using a spoon, saving it for later use.

Turn off the oven and let the dish sit overnight for flavors to develop.

The next day, reheat the dish on the stove and serve.

Equipment Needed

Spice Level:

Allergens