Ingredients
Serves 4 | 5h cooking time | 30 min preparation time
- 4 large beef chuck steaks with bone
- 1 onion
- 1 bouquet garni
- 8 sage leaves
- ½ bunch of very young parsley
- 20 pieces of pickled Nènène onions
- Olive oil
- 1 large carrot
- 3 tablespoons of Bister mustard
- 2 dl of dark beer
- ½ liter of beef juice or veal stock
- 2 teaspoons of black pepper (ideally ground with a coffee grinder)
- 12 walnut kernels (Franquette)
Preparation
- Season the beef generously with fine salt two hours before cooking to allow the salt to penetrate into the meat.
- Cut the onion and carrot into small cubes.
- Prepare a bouquet garni.
- Clean the sage and parsley.
- Drain the pickled onions from their vinegar.
- Take a cast iron Dutch oven, pour in a drizzle of olive oil, and start browning the beef chuck steaks until they achieve a nice dark blond color.
- Reduce the heat.
- In the beef chuck steak drippings, add the diced onions and carrots along with the bouquet garni. Let them brown.
- Then, add the Bister mustard and let it cook a bit to mellow its flavor and acidity.
- Next, add the pickled onions and the sage.
- Deglaze with the beer and let it reduce.
- Pour in about 1/3 of the beef juice.
- Cover with parchment paper and a lid, and let it simmer over very low heat for between 3 hours 30 minutes and 4 hours 15 minutes. Simmer carefully, moistening with the remaining beef juice.
- Three-quarters through the cooking time, add the freshly ground pepper.
- At the end of the cooking time, the meat should be tender, and the sauce naturally thickened.
- Add the walnuts and freshly chopped parsley.
- Serve with a good mashed potato and some fried onions.