Château :
- Gas or induction module
- Gas or electric oven (or replace by the French top)
Cornufé :
- Gas or induction module
- Electric oven
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
