Slow Cooked Daube of Beef Carbonnade

Method

Trim and season the rolled chuck tender then seal and place in an oven proof dish.

Add the garlic, thyme, ale, beef stock and a bay leaf to the dish then cover and cook for 2 to 2 and a half hours at 170c.

Sauté the sliced carrots, onions and mushrooms then add the strained cooking liquid.

Reduce and season then add the halved tomatoes.

Cook the tagliatelle and plate.