Braised beef

From a succulent Quebec shoulder roastc, easily succeed in making a comforting meal.

4 to 6 servings 

• A AAA beef chuck roast from Quebec weighing approximately 1.5 kg;
• 750 ml of veal stock flavored with mustard seeds and homemade burnt chili paste;
• 125 ml of cooking red wine;
• Nantes carrots;
• pearl onions;
• multicolored baby potatoes;
• king mushrooms;
• mini turnips;
• garlic;
• a blend of spices for cooking.

INSTRUCTIONS

1. Preheat the oven to 325 F. 
2. Generously season the beef piece on each side.
3. Heat a large skillet over medium-high heat, add a drizzle of vegetable oil, then sear your braising piece on each side for about 4 to 5 minutes or until browned.
4. Remove the piece of meat from the pan and set aside.
5. Reduce the heat to medium and return the onions to the same pan for 2 to 3 minutes.
6. Add the red wine and reduce by half.
7. In a roasting pan or braiser, place the meat, the bouquet garni, and the reduction of red wine and onions. Moisten everything with the beef broth with burnt chilies and mustard seeds. 
8. Leave on the heat until it reaches a first boil, then cover and place in the oven for 2 hours and 40 minutes.
9. During cooking, peel the pearl onions and cut the king mushrooms in half.
10. After 2h40 of cooking, add the baby potatoes, pearl onions, carrots, and turnips to the baking dish and return it to the oven for about 20 minutes. 
11. Take the container out of the oven and let it rest for 10 to 15 minutes.
12. In the meantime, heat some vegetable oil in a pan over high heat.
13. And add the king mushrooms and cook them until browned, about 4 to 5 minutes.
14. Distribute the meat in pieces with the cooking juices, the stewed vegetables, and the sautéed mushrooms onto the plates.
15. Enjoy!