*Boeuf Aux Carrotes*
(Braised Beef Brisket with Carrots)
This is a lovely meal that requires very little effort. You end up with meltingly tender beef with a rich broth, sweet and buttery in flavour from the carrots. I served it with a celeriac/potato mash and some lightly steamed haricots verts. (green beans)
2 TBS extra virgin olive oil
3 pounds of rolled beef brisket
1 pound of carrots, peeled and trimmed
2 ounces bacon lardons
1 onion, peeled, halved and thinly sliced
2 garlic cloves, peeled and crushed
1 fresh bay leaf
1 sprig of fresh thyme
1 small leafy celery stalk
2 cups dry white wine, or unsweetened apple juice
Coarse sea salt and freshly ground black pepper
Heat 1 TBS of the olive oil in a large roaster on top of the stove. (Use one with a fitted lid) Add the brisket and brown it slowly on all sides. Once browned, remove it to a plate, salt it generously and then set it aside.
Heat the remaining oil in the roaster and add the carrots, 1 tsp of salt and cook, stirring them occasionally, until they are browned. This will take from 3 to 5 minutes. Remove and set aside.
Put the lardoons and onions into the roaster and then cook them over high heat until nicely browned, about 3 to 5 minutes.
Add the garlic, bay leaf, thyme, celery, beef and carrots. Pour in the wine or juice, and add water almost to cover. Bring to the boil. Skim off any foam that may surface, then top with the lid and roast in a pre-heated oven at 150*C/300*F. Roast for 3 hours, turning the meat over at least once during the cooking time.
Remove from the oven and take the meat out of the liquid. Let rest for about 15 minutes before cutting in thin slices to serve, accompanied with the carrots and lovely juices spooned over top. Delicious!