1.Cut the carrots to the size of peas and mince the onion. Cook them together in the olive oil until the water evaporates. 2.Add the meat and increase the heat to seize the outsides. Add a pinch of flour and turn.3.Pour in enough wine and water just to cover. Toss in the bouquet garni and celery, salt and pepper. Cover and cook over medium heat 1 hour and a half, almost 2 hours if you have tough meat. Note that the rib cooks more quickly that the neck.4.Remove the meat and reduce the sauce over low heat until reduced by half. 5.Press the sauce through a chinois if you like.6.Correct seasoning and add the truffle. Let it infuse 15 minutes near the stove.
My advice: Accompany with white rice. |
