Preparation:
In Dutch oven or large, heavy saucepan, heat butter. Add meat and cook until well browned on all sides. Add onions and carrots. Cover tightly and cook over very low flame for 20 minutes.
Add water, salt, and pepper. Bring to boil. Cover and simmer gently for 1 1/2 hours, or until meat is very tender.
Cut meat into thin slices. Arrange slices in center of heated serving dish. Surround meat with onions and carrots. Pour sauce over meat. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
