1 | Choose a piece of beef that looks good, trim it, then salt and pepper generously on both sides. | ![Two-stage beef chuck : etape 25 Two-stage beef chuck : etape 25](/images/recettes/viandes/viande/576-1.webp) |
2 | Put into a cooking bag with half the red wine, the carrot (peeled and cut into chunks), bayleaf and sage. | ![Two-stage beef chuck : etape 25 Two-stage beef chuck : etape 25](/images/recettes/viandes/viande/576-2.webp) |
3 | Put in the oven at 300°F (150°C) and leave to cook for 3 hours. | ![Two-stage beef chuck : etape 25 Two-stage beef chuck : etape 25](/images/recettes/viandes/viande/576-3.webp) |
4 | After this time, remove the meat from the bag and discard the carrot, herbs and wine. | ![Two-stage beef chuck : etape 25 Two-stage beef chuck : etape 25](/images/recettes/viandes/viande/576-4.webp) |
5 | Make the red-wine sauce: pour the remaining wine into a saucepan on low heat... | ![Two-stage beef chuck : etape 25 Two-stage beef chuck : etape 25](/images/recettes/viandes/viande/576-5.webp) |
6 | ...and reduce by 3/4.
Salt, pepper and incorporate 50 g butter one small piece at a time, while whisking. | ![Two-stage beef chuck : etape 25 Two-stage beef chuck : etape 25](/images/recettes/viandes/viande/576-7.webp) |
7 | Finish by incorporating 1 tablespoon cornflour to thicken the sauce, whisking all the time. | ![Two-stage beef chuck : etape 25 Two-stage beef chuck : etape 25](/images/recettes/viandes/viande/576-8.webp) |
8 | Cut the meat into individual portions and fry these on both sides in a little oil. | ![Two-stage beef chuck : etape 25 Two-stage beef chuck : etape 25](/images/recettes/viandes/viande/576-10.webp) |
9 | Serve each portion on a hot plate, with potato purée on the side and the red-wine sauce poured over. | ![Two-stage beef chuck : etape 25 Two-stage beef chuck : etape 25](/images/recettes/viandes/viande/576-0.webp) |
Chuck would be my choice for this, but you can use any other cut you like.
It doesn't matter if the beef has "stringy bits" left in it, as these will melt during the long, slow cooking.