For 4 people
Preparation : 30 mins
Cooking : 240 mins

Ingredients :

1 kg of bull or beef nut lard;
½ liter of Collioure Rouge St Michel;
½ liter of Banyuls Traditionnel Vieille Réserve;
6 cloves of garlic, 3 onions;
flour, oil, bay leaf, thyme;
salt pepper.

Food & Wine Pairing
Collioure Rouge The Schists of Valbonne

Recipe :

The day before, prepare a marinade with garlic, roughly chopped onions, thyme, bay leaf, Collioure and Banyuls;
Add the meat cut into pieces of approximately 50 g;
The same day, drain everything while retaining the juice from the marinade. In a large oiled pan, place the pieces of meat, add the marinade herbs (onions, garlic, thyme, bay leaf) and brown over high heat;
Flour then moisten with the wine from the marinade. Cover and cook over low heat for around 4 hours, depending on the firmness of the meat;
If the sauce decreases too much during cooking, add a small amount of water and stir frequently;
This dish can be accompanied by rice pilaf, mashed potatoes or candied onions and carrots.