Braised beef chuck with red beer, turnip, and melted leeks
A recipe from Martin Juneau
- 800 g of boneless beef chuck
- 50 g of butter
- 1/2 sprig of rosemary
- 1 onion
- 500 ml of red beer
- 1 large rutabaga
- 1 large leek
- 50 ml of camelina oil
- 1/4 bunch of shredded parsley
- Salt and pepper
- In a big ovenproof saucepan, heat the butter at high temperature until it foams. Add the seasoned piece of meat and brown it well on each side. Remove the meat, degrease the saucepan, then deglaze with red beer. Reduce until almost dry, then reinsert the beef. Cover in liquid and bring to a boil.
- Froth, then add the onion (halved) and the rosemary. Cover with aluminium foil and heat in the oven at 300ºF for three hours.
- Cut the rutabagas into approximately two cm cubes and the leeks into two cm strips and add them to the saucepan. Cook for around 30 minutes or until the vegetables are tender.
- Remove the piece of meat from the stock, as well as the garnish of vegetables (the rosemary and onion can be composted) and place everything in a large serving bowl. Using a ladle skim off the top of the stock, then add to the bowl up to the middle of the piece of meat. Last step is to garnish with parsley and serve as the centrepiece of the meal.