The French Dish We’re Obsessed With

By Chef Billy Parisi · 180 min

Ingredients

Instructions

1. Cut the beef into 2-inch cubes, about 3 to 4 ounces each.
2. Put the beef in a large bowl with the shallot, leek, smashed garlic, 4 thyme sprigs, 4 parsley sprigs, bay leaf, peppercorns, cloves, wine and brandy. Mix, cover and marinate for 12 to 24 hours.
3. Remove the beef and pat each piece very dry with paper towels. Season all sides with salt and pepper.
4. Heat the avocado oil in a large Dutch oven over medium-high heat for 90 seconds. Sear the beef on all sides until well browned, 2 to 3 minutes per side.
5. Meanwhile, put all the marinade ingredients in a medium pot and simmer over medium heat for 15 to 20 minutes to reduce and concentrate the flavour.
6. Set the beef aside. Stir the tomato paste into the rendered fat in the Dutch oven and cook over medium heat for 2 to 3 minutes until it turns rust-coloured.
7. Strain the reduced wine mixture into the Dutch oven. Add the beef stock, 8 parsley sprigs, 6 to 8 thyme sprigs, the bay leaf wrapped in a leek leaf, salt, pepper and the seared beef.
8. Cover and cook over low to medium heat for 2 to 2½ hours, until a fork goes in easily.
9. Meanwhile, render the cubed pork belly in a large non-stick skillet over medium heat with a little salt until crisp. Set aside.
10. Sauté the pearl onions in the same pan over medium heat with a little salt for 8 to 10 minutes, until browned. Set aside.
11. Melt 2 tablespoons butter in the pan over high heat. Add the mushrooms, season lightly with salt, spread them out and leave them untouched for 3 to 4 minutes, then sauté for 3 to 4 more minutes. Set aside.
12. When the beef is cooked, remove it with the bouquet garni. Add the pork, onions, mushrooms and carrots and cook over medium to medium-high heat for 15 to 20 minutes, until the carrots are tender.
13. Stir in the beurre manié, bring to a boil, then reduce to low and cook 5 to 6 minutes until thickened.
14. Adjust the seasoning with salt and pepper. Finish with 2 tablespoons unsalted butter and, if you like, 2 teaspoons lemon juice. Return the beef and fold gently to combine. Serve hot.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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