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Braised veal chuck

  • Braised veal chuck


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 






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. 

Recommended wine: The Pinot Noir fût de chêne

Alcohol abuse is dangerous for health. To consume with moderation.