Difficulty:[usr 3]
No photo of the finished recipe, for the good reason that we tasted it and forgot to photograph it. Anyway, this kind of recipe does not present very well in photos.
So you have the first part with the browned meat, onion and garlic tomatoes, and in the second photo, the dish with the rest of the ingredients and the wine at the start of cooking.
Peel the ginger, cut into thin strips then into fine julienne strips to finish in a brunoise
Peel the onion, finely chop
Peel the garlic, degerm and mince
Peel the carrots, cut into 2 cm pieces
Peel and seed the tomatoes, cut them into pieces
In a sauté pan, put 2 tbsp. s. duck fat, brown the meat on each side, drain and set aside
In the sauté pan put the onion and garlic, let sweat for a few minutes and add the tomatoes and carrots, let stew, put the meat back in the sauté pan, add the cloves, ginger, thyme. season with salt and freshly ground pepper
Moisten with the red wine, cook over medium heat, after an hour the juice has reduced add the broth continue cooking, depending on the quality of the meat, count 3 hours.
Meanwhile, wash and slice the mushrooms, put the rest of the duck fat in a pan, let them release their juices, season with salt and freshly ground pepper. When they have released all their water, set them aside.
At the end of cooking the meat, add the mushrooms
Arrange hot in a serving dish
You can sprinkle with chopped curly parsley.
Like any stew, the leftover (if there is any left!) will be even better the next day reheated.
