Jarret de bœuf aux carottes

Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Jarret de bœuf aux carottes. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Jarret de bœuf aux carottes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Jarret de bœuf aux carottes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Jarret de bœuf aux carottes is 2/3 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Jarret de bœuf aux carottes estimated approx 2heures.

To get started with this particular recipe, we must prepare a few components. You can have Jarret de bœuf aux carottes using 11 ingredients and 6 steps. Here is how you cook it.

A servir seulement avec les légumes, ou accompagné de pommes de terre ou riz

Ingredients and spices that need to be Make ready to make Jarret de bœuf aux carottes:

1. 900 g Jarret de bœuf de
2. 3 belles carottes
3. 1 oignon
4. 1 bouquet garni
5. 1 bouillon cube
6. 1 L d'eau (ou de vin rouge selon vos goûts)
7. 1 boîte champignons émincés
8. 1 boîte concentré de tomate
9. Farine
10. Huile de coco
11. Sel/poivre

Steps to make to make Jarret de bœuf aux carottes

1. Couper les carottes en rondelles fines, émincer l'oignon
2. Faire revenir la viande à feu vif dans un fond d'huile de coco, laisser cuire rapidement de chaque côté
3. Mettre un peu de farine de chaque côté de la viande, puis ajouter les carottes et l'oignon puis remuer en mettant la cuisson à feu doux
4. Émietter le bouillon cube, ajouter l'eau et le concentré de tomate
5. Laisser cuire à feu doux durant environ 2h, en changeant de côté de la viande à mi cuisson.
6. Couper votre viande en petits morceaux, en enlever l'éventuel gras et l'os.

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