Bœuf Braisé au Paleron

Ingredients

• 1.5 kg paleron (beef chuck flat), tied
• 2 tbsp neutral oil
• 2 onions, roughly chopped
• 3 carrots, cut into chunks
• 4 garlic cloves, smashed
• 300 ml dry red wine
• 300 ml beef stock
• 2 sprigs thyme
• 2 bay leaves
• Salt and black pepper

Method

1. 1Season the paleron generously with salt and pepper. Heat oil in a heavy casserole over high heat and sear the beef on all sides until deeply browned, about 10 minutes total. Remove and set aside.
2. 2Reduce heat to medium. Add onions, carrots, and garlic to the pot and cook, stirring occasionally, until softened and lightly coloured, about 8 minutes.
3. 3Pour in the wine, scraping up any browned bits. Simmer for 3 minutes, then add the stock, thyme, and bay leaves.
4. 4Return the beef to the pot. The liquid should come halfway up the meat. Bring to a gentle simmer, cover tightly, and cook on the lowest heat (or in a 150 °C oven) for 3 hours, turning the meat once halfway through.
5. 5The beef is done when it yields easily to a fork. Transfer to a board, remove string, and rest for 10 minutes. Strain the braising juices and reduce slightly if needed before serving.