This recipe was adapted from the cookbook of La Regalade, a Vancouver-based French bistro run by renowned Chef Alain Raye
3/4 cup canola oil
3/4 cup unsalted butter
3 lb beef brisket, cut into 2 inch cubes
3 medium carrots, minced
2 onions, minced
2 cloves of garlic, crushed
3 tablespoons APFlour
3 cups Pinot Noir (preferably Burgundy)
1/4 cup beef stock
salt and pepper
1 bouquet garni
1/2 lb bacon, chopped
1/2 lb white mushrooms, cut into quarters
40 pearl onions, peeled and rinsed
2 tablespoons flat-leaf parsley
In a dutch oven, heat some oil and butter. Sear the meat a few pieces at a time until well browned. When meat is done, saute the carrots, onions and garlic in same pot for 10 minutes till soft and golden.
Turn on broiler, return the meat to the pot and sprinkle the flour, mixing well. Place uncovered in the oven, allowing flour to brown (about 5 minutes). Remove from oven and set aside.
Adjust oven to 400F/200C.
Pour wine and beef stock into pot, making sure to scrap the bottom with a wooden spoon. Season with salt and pepper and add bouquet garni, then cover and cook for 2 1/2 hours. Stir every 20-25 minutes, making sure to scrape the bottom of the pot.
While the meat is braising, saute the bacon in a large frying pan till crispy, then remove and pat dry on paper towels. Remove all but 1 tablespoon of bacon fat, and saute mushrooms. Drain and set aside with bacon. Add remaining butter, the pearl onions and a bit of sugar and enough water to cover the bottom of the pan. Cover and simmer until the water has evaporated. Remove from the heat and let rest in the pan.
When the meat is cooked, skim off any surface fat and check the seasoning. Stir in the bacon, mushrooms, and onions. Serve in shallow plates and finish with chopped parsley.