Bouef Aux Carottes

*Boeuf Aux Carottes*
(Braised Beef Brisket with Carrots)
Serves 4

THis is a lovely meal that requires very little effort.  You end up with meltingly tender beef in a rich broth, all sweet and buttery from the carrots.  I served it with a celeriac/potato mash and some lightly steamed haricots verts.  (green beans, lol)

2 TBS extra virgin olive ioil
1.5 kg rolled beef brisket
1/2kg of carrots, peeled and trimmed
150g bacon lardons
1 onion, peeled, halved and thinly sliced
2 garlic cloves, peeled and crushed
1 fresh bay leaf
1 spring of fresh thyme
1 small leafy celery stalk
2 cups dry white wine or unsweetened apple juice
sea salt and freshly ground black pepper to taste

Pre-heat the oven to 150*C/300*F.

Heat 1 TBS of the oil in a large roaster on top of the stove.  (Use one that has a lid)  Add the brisket and brown it slowly on all sides.  Once browned, remove it to a plate and seasont it generously.  Set 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 3 to 5 minutes.  Remove and set aside.

Put the lardons and onions into the roaster and cook them over high heat until nicely browned, 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, skimming off any foam that may surface.  Top with the lid and then pop it into the heated oven and r5oast, covered, for 3 hours, turning the meat at least once during that time.

Remove from the oven and take the meat out of the liquid.  Let reast for about 15 minutes, before cutting into thin slices to serve, accompanied with the carrots and lovely juices spooned over top.  Delicious!!