At Aux Amis du Beaujolais, chef Bernard Picolet still takes the time to make this bistro classic the old-fashioned way.
- 1 1⁄2 lb. veal knuckle, cracked
- 2 1⁄2 – 3 lb. chuck roast, larded and tied by butcher
- Salt and freshly ground black pepper
- 3 Tbsp. lard
- 1 medium yellow onion, peeled and roughly chopped
- 1 head garlic, halved
- 8 carrots, peeled, 4 roughly chopped, 4 cut into 1” pieces
- 2 stalks celery, roughly chopped
- 1⁄4 lb. pork rind
- 3 cups dry white wine
- 3 cups beef stock
- 1 Tbsp. white-wine vinegar
- 1 bouquet garni (1 bay leaf, 1 sprig fresh thyme, 1 sprig fresh parsley, and 5 black peppercorns, wrapped and tied in cheesecloth)
- 1 Tbsp. butter
- 1 Tbsp. sugar
- 1 tsp. arrowroot (optional)
- Fresh parsley for garnish
- Preheat oven to 400°. Place veal knuckle in a roasting pan. Roast, turning to brown on all sides, about 1 1⁄2 hours.
- Season beef liberally with salt and pepper. Melt lard in a large pot (with a cover) over medium heat. Add beef and cook, turning to brown evenly, for 15 minutes. Remove beef, reduce heat to medium, and add onions, garlic, roughly chopped carrots, and celery. Cook, stirring occasionally, until caramelized, 12–15 minutes.
- Meanwhile, place pork rind in a medium saucepan with enough water to cover. Bring just to a boil over high heat, then drain.
- Return beef to pot, add veal knuckle, pork rind, wine, beef stock, vinegar, and bouquet garni. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer, turning beef occasionally, until meat is easily pierced with a kitchen fork, 2 1⁄2–3 hours.
- Remove beef and set aside. Increase heat to medium and simmer broth to concentrate flavor for 15 minutes. Discard veal knuckle, pork rind, and bouquet garni. Strain broth through a fine sieve, pressing vegetables with the back of a spoon, then return to pot and skim fat.
- Add remaining carrots to broth, cover, and cook over low heat until tender, 15–20 minutes. Melt butter in a medium saucepan over medium heat and stir in sugar. Using a slotted spoon, transfer carrots to butter. Cook, stirring occasionally, until caramelized, about 10 minutes. Taste sauce, season to taste with salt and pepper, and, if necessary, thicken with arrowroot. Remove string from beef, cut beef into thick slices, and return to sauce to heat through. Serve with carrots and, if desired, boiled potatoes. Garnish with parsley.