1.5 kg of beef for braising, larded, tied together and poached in broth
1 large carrot
1 large onion
1 kg small carrots
4 gelatine leaves
1 bouquet of flat parsley
2 tarragon bouquets
50 cl of white wine
3 tablespoons of oil
4 tablespoons cognac
2 cloves
1 coffee spoon of pepper grains
allspice
salt
Step1
In a pot, heat oil and brown beef for 15 minutes. Sprinkle with allspice. Douse with cognac. Once removed from heat, flambé. Add large carrot slices, chopped onion, cloves and pepper. Pour wine and enough water to cover meat. Salt lightly. Cover and let cook for 4 hours over low heat.
Step2
Near the end of cooking time, remove meat from pot. Filter broth and skim fat. Adjust seasoning.
Step3
Replace meat in pot with small peeled carrots cut in thin slices. Transfer broth. Continue cooking for 30 minutes.
Step4
Drain meat and cut in slices. Remove carrots with skimmer. Melt gelatin leaves in hot broth, previously soaked in cold water, and drained.
Step5
Cover bottom of pie dish with carrots. Fill with meat slices, alternating them with the remainder of the carrots and finely chopped herbs. Dump lukewarm broth. Let cool and keep refrigerated for 12 hours. Remove from pie dish, cut in slices and serve.
Tips & Warnings
3 teaspoons of powdered gelatin is the approximate equivalent to 4 gelatin leaves.
Novice 
