#16 Red meats, part 1:Beef with onions and carrots / Aiguillette de boeuf mode

Braising - Marinating
Technique for roll cutting vegetables (on an angle)

Principal ingredients
2 kg top rump of beef
125 g back fat into long strings
1 tbsp chopped parsley
2 tbsp cognac

Aromatic garnish and cooking
500 g lean beef trimmings (optional)
1 calf's foot
500 g carrots
200 g onion
240 g tomatoes (about 2) unseeded, without skin
1/2 tbsp tomato paste
1 celery stalk (100 g)
1 bouquet garni
4 garlic cloves (40 g)
70 ml cognac
150 ml white wine
1 liter water
salt, pepper

Finish
200 g small onions glazed brown
salt, sugar, butter
600 g carrots, cut on an angle and glazed
+chopped parsley

Once cooked: Bone calf's foot and cut into dice. If you don't have the rump it's possible to use the shoulder in it's place.

Method
1. Cut back fat into strings, add cognac and chopped parley
2. Use special knife to insert [1] into peace of meet
3. Colour the meat: SP on top and then on very hot oil.
Note: Meat doesn't stick to the pan because oil is very hot.
4. After the meat is coloured, take it out and using the same pan fry vegetables, butter and add cognac which is left from back fat, add some WW + calf's foot, tomatoes (will give additional liquid) and small amount of stock. Lid on top. Cook in  the oven for 3-4 hours at 180C [?]
5. When it's ready, remove meet, filter the juc.

Onions
Water, butter, onions, salt. Under paper lid. When water eveporates and bottom becomes brown - add some more water to glaze.
NOTE: Some chefs adding sugar to the water for nice bown colour and taste. Water in the pan should cover onions by 3/4 of it's height.

Carrots
Water, butter, carrots, salt - boil till evaporates completely under paper lid! Check if it's ready by sticking tip of the knife to carrots.

Serving
Cut meet into pieces, pour juc with calf's foot.

[!] Never leave pans with handle outside the table
[!] Water boils faster when unsalted