Ingredients:
1 bottle red wine* (full-bodied)
2¼ lb / 1 kg stewing beef (chuck, shank, neck etc)
1 onion
3 carrots
7 oz / 200 g smoked bacon
4 juniper berries (optional)
1 clove garlic
1 bay leaf
1 sprig thyme
3¼ fl oz / 100 ml / ½ cup oil
2 tbs / â…› cup flour
Fine salt and freshly ground pepper
Optional: 7 oz / 200 g button mushrooms

Procedure:

THE DAY BEFORE:
• Trim the fat from the meat and cut into pieces measuring around
3 cm/1 in.
• Chop the onions and carrots. Cut the bacon into small pieces.
• Place everything in a large bowl, pour red wine over the vegetables
(optional: add juniper berries), and leave to marinate for around 12 hours
in a cool place.
COOKING:
• Drain and dry the meat.
• Heat the oil in a stewpot and brown the pieces of meat.
• Add salt and pepper.
• Add the solid ingredients from the marinade to the stewpot and reduce
to a medium heat.
• Crush the garlic, add the bay leaf, thyme and sprinkle over the flour.
Mix well.
• Pour over the marinade liquid and bring to a simmer.
• Cover and cook in a preheated oven for approximately 2 hours at 200°C
(400°F, gas 6).
• Serve hot with fresh tagliatelle.
OPTIONAL: When the meat comes out of the oven, you can add lightly
pan-fried mushrooms cut into quarters.

SERVINGS: 6

Ingredients:

1 ½ tbsp olive oil

3 lb/ 1 ½ kg beef chuck roast

Freshly ground pepper and salt

2 yellow onions peeled and cut into thick slices

4 garlic cloves, finely chopped

3 cups / 70 cl beef broth

2 tsp Worcestershire sauce

1 ½ tbsp chopped fresh thyme

1 tbsp chopped fresh rosemary

2.5 lb / 1 ¼ kg small Yukon gold potatoes

1 lb / 500 g, about 4 to 5 large carrots cut into 1 inch/ 2 ½ cm pieces

2 tbsp chopped parsley

Ìý

Procedure:

• Preheat the oven to 275°F/ 175 °C.

• In your ‘Sublime’ cookware, heat 1/2 tablespoons olive oil over medium heat and sauté the onion for a couple of minutes. Add the chopped garlic and sauté a little longer. Remove from the pot and reserve.

• Throw the carrots into the same hot pot and toss about a minute to slightly brown them. Reserve with the onions.

• Heat the remaining tablespoon of olive oil over medium-high heat. Pat dry the roast with kitchen paper towel and season all over with salt and pepper.

• Sear the roast for 4 to 5 minutes on each side until browned. Transfer the roast to a dish and reserve.

• Pour the beef broth and Worcestershire into the hot pot. Add the thyme and rosemary, then cook for about 30 seconds, long enough to deglaze the bottom of the pot, scraping up the browned residues.

• Lower the heat. Return the roast to the pot and add enough beef stock to cover the meat halfway. Pour over the onion mixture. Add the carrots and potatoes over the onions, and season with salt and pepper.

• Cover and roast in the oven for 3 hours (4h for a 4 to 5 lb / 2-2.5 kg roast). It is ready when the roasted meat, very tender, falls apart.

• Remove the pot from the oven, sprinkle with fresh parsley, season and serve directly. Or plate the roast with the vegetables and serve with gravy.