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Bavette 'en cocotte' braised in the oven

Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.

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Allergens and dietary requirements

  • Sulphite
  • Celery

Ingredients

1
kg
bavette
4
g
salt
200
g
onion, cut
4
cloves
garlic
200
g
mushrooms, cut
100
g
carrot
100
g
celeriac, cut in brunoise
80
g
shallot, cut
thyme
300
ml
red wine
150
ml
red port wine
500
g
veal jus
1
g
piment d’Espelette, lightly smoked

Scale recipe

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