8 oz. (generous) Pork Belly
5 lbs Beef Chuck Roast or very thick chuck steak from the Chuck Eye. (“Beef Chuck eye Roll”)
White Flour for dusting
6 Cups of Burgundy Wine (1.5 liters)
3 Large (restaurant size) Carrots
1 Large (restaurant size) Onion
1 Celeriac Root.
1½ Small Pearl Onions
2 lbs. Small white new potatos
Bouquet Garnie, of Bay Leaf, Thyme, Sage, and a little oregano
Salt for seasoning the meat
1½ Cup (12oz) Tomato Paste (Goya Latino, Salsa de tomato)
1 Tablespoon potato starch
3 sprigs Thyme
Cook Pork belly in Olive Oil. To prepare the pork belly, freeze it until it is firm, and then slice it with a sharp knife. Cut it down into small strips and fry it in a heavy pot with a generous pour of olive oil. Cube beef and dry. Trim off any fat or gristle using a sharp knife or kitchen shears. Season with Salt, Pepper, with a little ground Oregano and a little ground sage, then dust with white flour. Then, place it in a warm oven at 175 for a few minutes to dry.
Fry in Pan, high heat, until Gratin (Brown Crust) is formed on the outside of the meat. Remove the meat and separate out the pork belly and discard.
Add 1 large onion, and Thyme. Continue to cook in the fat. Deglaze the pan with ½ of a bottle of Burgundy Wine.Add Carrots, Leek, Celeriac to a Large Stewing pot, with the Bouquet Garni, Pour Beef mixture over vegetables in the stewing pot. Add a generous pour of brandy and flame it to burn off the alcohol.
Transfer to a large roasting pan and add the rest of the bottle of burgundy.
Bake for about an hour at 350, then add small potatoes. If you do not see the sauce bubbling, turn up the heat. Bake for 1 more hour, and then add pearl onions. Portion out some of the sauce and thicken it with sugar, a can of tomato paste, and some potato starch. Add the sauce to the pan and bake for 1 further hour. Total bake time is about 3 hours.
Remove from the oven and let it rest for about 10 minutes before serving.
Pairs Well With
Adapted from the Larouse Gastronomique, I assume this was originally an Escoffier recipe. Elements of Julia Child's and Anothony Bourdain's recipes are used.
So this is pretty close to the classic french version, and uses the continental 2 bottles of burgandy, and also lard, instead of bacon. The Celery root is just me, but it is really tasty in this, as is the leek. Also the french use potato starch as opposed the american corn-starch, and potato starch is much better in stews. I use a jalapeno laced tomato sauce, and I always like just a bit of hot in my French, go figure.