Boeuf aux carottes bis

Effort versus results: 10 out of 10. It only took me about 10 minutes to prepare, plus another 3 for the buttered cabbage we had with it. Excellent in the pressure cooker; if you don’t have one it will probably need about 3 hours.

1 kg silverside (paleron)
2 or 3 onions, sliced
2 cloves garlic
4 or 5 whole black pepper, coriander, and juniper berries (to taste)
1 bay leaf
1/2 litre red wine
1 tbs olive oil
1 tbs flour
about 300 g tomato coulis or passata
1 kg carrots, cut into sticks

Cut the meat into large cubes, and marinate for at least an hour in the wine with the onions, chopped garlic, bay leaf, and spices.

Heat the oil in a pressure cooker, drain and dry the meat, and brown it in the oil. Add the flour and stir for a couple of minutes more. Add the marinade and carrots, and bring to the boil, scraping any stuck bits off the bottom. Add the tomato coulis. Bring up to pressure and cook for 40 minutes.

That’s it! Serve with gratin dauphinois, creamy mashed potatoes, polenta, pasta, cabbage …

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