Copyright 2002 Blacks Culinary

Preheat Oven to 350 Cut a chuck roast into large portions. Using two pieces of butcher twine tie the portions to represent a mignon. Season both sides with salt and pepper and refrigerate for 4-8 hours. In a large Dutch oven or stock pot cook the bacon lardons till they begin to brown. Do not cook to a crisp. Remove the bacon to a bowl leaving the rendered bacon fat in the Dutch oven. Add the beef to the Dutch oven and sauté browning the meat to a crust on all sides. Remove to a hotel pan (or sheet pan if you are going to braise in the Dutch oven). Add olive oil or vegetable oil to the pan. Add the vegetables and sauté till the onions are translucent (partially see through). Add the bacon and cook with the vegetables for 2 minutes. Add garlic and cook for an additional 90 seconds. Add the wine and stir to deglaze bottom of the pan. Allow to simmer and reduce till the alcohol has flashed off and the smell changes to a sweeter smell. Add the beef broth and the spices and stir to combine. Bring to a boil and reduce to a simmer. Season to taste. Pour the sauce over the beef in the hotel pan (or nestle the beef into the sauce). Cover and braise at 350 for 3 – 3 ½ Hours. You will be able to tell by touching the beef when it is tender. Remove the beef portions carefully to a holding pan, cover with a little sauce to prevent drying, cover and place into the warming oven until the sauce is finishing. To Prepare the Dish Strain the sauce into a sauce pan and discard the overcooked vegetables. Add 2-3 tsp of dissolved corn starch (in a little water or broth), and heat to a slight boil to promote thickening. Stir well to combine. In a saute pan add a bit of oil. Add the baby carrots and celery and cook till translucent and nearly cooked though. Add the pearl onions and cook till things start to brown. Add enough sauce to plate, it will bubble strongly and thicken. Add the peas and a tablespoon of butter to make the sauce silky. Add a touch of broth if needed to adjust thickness. To Serve Plate your mashed potatoes, placing the beef portion on top of the potatoes. Then pour the sauce from your saute pan over the beef, spooning the veggies deliberately. Top with a horseradish gremolata and serve with fresh baked rolls and honey butter

14 ounces Beef Broth 2-3 tsp Cornstarch ½ Each Green and Red Bell Pepper 1 Cup Red Wine 2 Small Bay leaves (crushed fine) 2 Sprigs of fresh Thyme (or 1 ½ Tsp dried) 2 Garlic Cloves 1 Tsp Coriander ½ Tsp Allspice 1 Tsp Paprika 2 Tbsp Flour Salt & Pepper (to taste)