Flatiron, by the 500g

Ingredients:

3 tbsp butter, softened
3 tbsp unbleached all-purpose flour
5 oz (140 g) salted pork, rind removed and diced
2.5 lb (1.1 kg) flatiron or chuck roast, cubed
2 tbsp (30 ml) olive oil
1 large onion, chopped
1 carrot, diced
2 garlic cloves, chopped
3 tbsp (45 ml) brandy
2 cups (500 ml) red wine
2 cups (500 ml) beef broth
1 sprig fresh thyme
1 bay leaf

Toppings:

½ lb (225 g) white button mushrooms, halved
6 oz (170 g) small pearl onions, blanched and peeled
3 tbsp butter
2 tbsp fresh parsley, finely chopped

Preparation:

With the rack in the middle position, preheat the oven to 325°F (165°C).

In a small bowl, combine the butter and flour. Set aside.

In a small pot of boiling water, blanch the salted pork for 5 minutes to remove some of the salt. Drain. Set aside on paper towel.

In a Dutch oven or large ovenproof pot over medium-high heat, brown half the meat at a time in the oil. Set aside on a plate. Remove any excess fat, leaving 1 tbsp (15 ml) of fat in the pot.

In the same Dutch oven or pot, brown the onion, carrot and salted pork in the warm fat. Add the garlic and cook for 1 minute while stirring. Add the brandy and reduce until almost dry. Add the wine and reduce by half. Whisk in the broth and the butter-flour mixture, whisking constantly. Bring to a boil. Add the meat, thyme and bay leaf. Cover and bake for 1 hour.

Toppings:

Meanwhile, in a large skillet over high heat, cook the mushrooms and onions in the butter until nicely browned. Season with salt and pepper. Add the mushrooms and onions to the meat. Cover and bake for another 30 minutes or until the beef is tender. Adjust the seasoning

Serve the beef bourguignon with pappardelle pasta, potatoes or, for a more traditional accompaniment, toasted and buttered homemade bread. Garnish with parsley.