Melt 50g of the butter in a frying pan, then fry the onions and carrots for three or four minutes over medium heat until they start to soften. Transfer them to a casserole dish. Dust the meat with the flour. Melt the remaining butter in another pan, then sear the meat until it is a deep-brown colour all over - about five minutes. Remove the meat from the pan and add it to the casserole dish.
Deglaze the frying pan with some of the red wine and bring to a boil. Season with salt and black pepper and pour into the casserole dish. If you don’t have bouquet garni to hand, make your own by wrapping your herbs in a small square of muslin and tying with a piece of string, then throw that in too.
Pour the rest of the wine into the casserole, then simmer uncovered for at least three hours on low heat. When the beef is very tender, discard the bouquet garni and leave to cool to room temperature.
To make your own ‘The Patate’-style burger, you can grill some of the pieces of meat and place on a warm potato bun. Pour over a little of the jus, then add a slice of cheese, lettuce and sauce of your choice. Bon appétit!
© 2018 All rights reserved. Published by Kitchen Press.