From a succulent Quebec chuck roastc, easily succeed in making a comforting meal.
YIELD
4 to 6 servings
INGREDIENTS
- An AAA Quebec beef chuck roast of about 1.5 kg;
- 750 ml of veal stock flavored with mustard seeds and homemade burnt chili paste;
- 125 ml of red cooking wine;
- Nantes carrots;
- pearl onions;
- multicolored baby potatoes;
- king mushrooms;
- mini rabioles;
- garlic;
- a mixture of herbs for cooking.
INSTRUCTIONS
- Preheat the oven to 325 F.
- Generously salt the beef piece on each side.
- Heat a large pan over medium-high heat, add a drizzle of vegetable oil, then sear your braising piece on each side, about 4 to 5 minutes or until browned.
- Remove the piece of meat from the pan and set aside.
- Reduce the heat to medium and sauté the onions for 2 to 3 minutes in the same pan.
- Add the red wine and reduce by half.
- In a roasting pan or braising pot, place the meat, bouquet garni, and the reduction of red wine and onions. Moisten everything with the beef broth with charred peppers and mustard seeds.
- Leave on the heat until the first boil, then cover and put in the oven for 2h40.
- During cooking, peel the pearl onions and cut the king mushrooms in half.
- After 2h40 of cooking, add the baby potatoes, pearl onions, carrots, and rabioles to the baking dish and return it to the oven for about 20 minutes.
- Take the container out of the oven and let everything rest for 10 to 15 minutes.
- Meanwhile, heat some vegetable oil in a pan over high heat.
- Place the king mushrooms on them and cook until browned, about 4 to 5 minutes.
- Divide the meat into pieces with the cooking juice, the stewed vegetables, and the sautéed mushrooms on the plates.
- Enjoy!