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Serves : / Preparation Time : 30 minutes / Cooking Time : 2hours and 30 minutes
La Cornue® equipment used

Château :
- Gas or induction module
- Gas or electric oven (or replace by the French top)
Cornufé :
- Gas or induction module
- Electric oven
1.2 kg in pieces of 50/60 gr
strong red wine
80 gr
soft butter
80 gr
tomato concentrate
1 cuillère à soupe
Sunflower Oil
Yellow Onions
2 branches
3 brins
Bay Leaves
5 tiges
Crushed Black Peppercorns
15 grains
200 gr

Peel and chop the onions

Peel and cut the carrots into 4 pieces

Cut the celery stalks in 3 and tie them with the thyme, bay leaf and parsley

Peel and wash the mushrooms and cut them into 4 pieces

In an ovenproof casserole with a lid:

Brown the beef pieces in a little hot oil (5/6 pieces at a time)

Remove to a bowl with a skimmer

Sweat the onions and carrots for 4/5 minutes, remove them with the meat

Remove all the fat from the pan

Melt the butter, add the flour and mix when everything starts to brown

Pour in the red wine, stir, add the peppercorns, the tied herbs, the mushrooms and the meat, carrots and onions

Add salt and put back on low heat (maintain a slight boil)

Simmer in the oven for about 2 hours at 175°C

The meat is cooked when the pieces are no longer firm to the touch

Taste the sauce, adjust the seasoning if necessary and keep warm to serve

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