By Todd Humphries – Martini House, St Helena

Yield:6

6-8oz pc Chuck Shoulder Center cut
6 oz. Smoked bacon cut into lardons
1oz Vegetable oil
4 oz olive oil
2Tbs Flour
1.5cups Onions chopped, in ½ inch dice
1.5 cups Carrot chopped, in ½ inch dice
6 sprigs Fresh Thyme
2ea Bay leaves
6 Sprigs Parsley stems
1Head Garlic, cloves separated, peeled and crushed
1/4cup Tomato paste
3 cups Pinot noir
2 cups Rich beef or veal stock
12 oz. Cooked salsify batons
2 oz Butter
12 oz Carrot puree
½ bunch Chopped parsley

Salt and White Pepper

Method:

1.Combine beef with the olive oil, vegetables, herbs and garlic and mix evenly and marinate refrigerated over night. The next day separate the meat and mirepoix.
2.The next day preheat your oven to 300 degrees.
3.Make bacon lardoons by cutting bacon into1/2 inch by 1inch long strips.
4.Heat the vegetable oil to medium heat in a large frying pan and add the bacon, render bacon for 3 minutes until it has released its fat. Remove bacon and reserve.
5.Turn heat up till the oil is close to smoking.
6.Dry the beef chunks on paper towels and season well with salt and pepper. Carefully add the beef, browning on all sides.
7.Remove beef from pan and add vegetables stirring to release brown bits at bottom of pan. Cook 3minutes then add flour and stir 3 minutes careful not to scorch. Next add tomato paste
8.Deglaze with wine and reduce by one half.
9.Add stock and bring to a simmer skimming for 5 minutes.
10.Add meat at this point. Bring to a simmer and cover and place in oven for approximately 2 hours until tender.
11.Remove from oven and reduce liquid to glaze meat
12.Heat carrot puree and warm salsify in butter, season with salt and pepper.
13.Place meat in a serving dish and top with batons of salsify and parsley.
14.Serve puree on the side