INGREDIENTS (4 PEOPLE)
1 kg of veal chuck
Aromatic filling
3 shallots
Some mushrooms from Paris
Celery root
2 ripe tomatoes
20 cL red Porto
Brown background
Salt and pepper
Oil and butter
VEGETABLES
Celery
Carrots
Leek
PREPARATION
Thoroughly salt and pepper the chuck on each side
Sear in a frying pan with oil and a knob of butter the chuck from all sides for 10 minutes
Fry, with a light color, the aromatic filling in the casserole with oil and a knob of butter
Add the Porto and put the chuck in the casserole, pour the brown bottom until half the height of the chuck, then simmers until the meat is cooked, turn the meat halfway through cooking
Book the chuck
Pour the cooking juice through conical strainer (or a fine-mesh strainer), discard the aromatic garnish.
Sweat the vegetables in the casserole without coloring
Add the past cooking juice and simmer until the vegetables are cooked, set aside. Rectify the seasoning, the sauce of the chuck is ready.
Before serving, reheat the chuck and its sauce in the casserole.