For 6 people by Pénélope Roche.
Ingredients
- 40 g (3 tbsp.) Butter, at room temperature or duck fat (I use that, also good for dairy-free option)
- 30 g (3 tbsp.) Unbleached all-purpose flour (gluten-free flour is another option)
- 140 g (5 oz) fresh pork belly (or bacon), diced
- 2 1/2 lb (1.1 kg) chuck (or boneless beef blade), cubed
- 30 ml (2 tbsp.) Olive oil
- 2 medium onions, chopped
- 2 carrots, diced
- 2 garlic cloves, chopped
- 45 ml (3 tbsp.) Brandy (key ingredient)
- 500 ml (2 cups) red wine (traditionally Pinot Noir but any red wine will do)
- 500 mL (2 cups) reduced-salt beef broth
- 1 sprig of fresh thyme
- 1 bay leaf
- 1/2 lb (225 g) white mushrooms, cut in half
- 170 g (6 oz) small pearl white onions, blanched and peeled the sour ones not the sweet
- 40 g (3 tbsp.) Butter
- 30 ml (2 tbsp.) Chopped fresh parsley
Directions
Place the grill at the center of the oven. Preheat to 165°C (325°F). Combine butter and flour; reserve as beurre manié. Blanch bacon 5 minutes to desalt; drain and dry.
Brown meat cubes in oil in cast-iron casserole, season, reserve. Remove excess fat.
Brown onion, carrot, and bacon; add garlic for 1 minute. Add brandy, reduce almost dry. Add wine, reduce by half.
Add broth and mixed butter, whisking constantly. Boil. Return meat; add thyme and bay leaf. Cover and bake 1 hour.
Cook mushrooms and pearl onions in butter until golden brown; season. Add to meat. Cover and cook 30 minutes until tender.
Adjust seasoning. Serve with pappardelle, potatoes, or grilled buttered bread. Garnish with parsley.
