Cut the chuck into large pieces
Peel and slice (mandolin) the carrots
Peel, degerm and crush the garlic
Peel and chop the onion
Peel and finely dice the ginger
Peel, deseed, press and crush the tomatoes
In a casserole dish or Dutch oven, put the duck fat, sear the meat in the very hot fat on all sides
Add garlic, ginger and onion, stir
Add the crushed tomato, stir
Add vinegar and reduce to dryness
Pour in red wine and add curry, Guérande salt and Espelette pepper. Stir, let reduce
Add the veal stock, pepper from the mill, add 1 liter of water
Leave to cook uncovered, it takes about 3 hours depending on the meat
At the end of this time, add the carrots, cook again until the vegetables are perfectly cooked
You will need to rewet with (hot) water during cooking, so that the meat is always covered
Remove to a warm bowl.
This dish can be enjoyed reheated with happiness.
