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Braised beef chuck with parsnip and La Belle-Mère aligot, ground cherries and veal jus

Braised beef chuck with parsnip and La Belle-Mère aligot, ground cherries and veal jus

4 portions


  • 750 g (1⅔ lb) Boneless beef chuck, prepared by the butcher
  • As needed Canola oil
  • 1 Carrot, diced
  • 1 Onion, finely diced
  • 1 Sprig of fresh thyme
  • 1 Head of garlic, sliced in halves
  • 750 ml (3 cups) Clear brown veal stock or store-bought equivalent
  • Salt and pepper, to taste
  • 350 g (12 oz) Parsnips, peeled and chopped
  • Boiling water, salted
  • 30 ml (2 tbsp.) Butter
  • 30 ml (2 tbsp.) 35% cream
  • 150 g (5 oz) La Belle-Mère cheese, rindless and in chunks
  • Salt and pepper, to taste
  • 12 Ground cherries, cut in halves
  • 30 ml (2 tbsp.) Roasted almonds, coarsely chopped
  • 1 Shallot, thinly sliced
  • 5 ml (1 tsp.) Olive oil
  • 2 ml (½ tsp.) Balsamic vinegar
  • Herbs, to taste
  • Salt and pepper, to taste


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a frying pan with canola oil, sear the beef chuck on all sides and remove.
  • Sear the vegetables in the same pan.
  • Put all chuck ingredients into an ovenproof saucepan and pour hot veal stock into it.
  • Season lightly, cover and bake at 350°F (180°C) for 3 to 4 hours or until meat is fully tender.
  • In a saucepan, place parsnip chunks in boiling salted water and cook fully.
  • When cooked, drain the parsnips and put them in a potato masher or blender to make a very smooth purée.
  • While it is still hot, add the butter and cream.
  • Return purée to a saucepan and heat over low heat, stirring constantly, to add the La Belle-Mère chunks and achieve the elastic texture of aligot.* Season.
  • When the meat is cooked, remove from saucepan and reduce the cooking juices to make a thick sauce. Season.


  • Warm chuck pieces in the sauce. Make a line of purée on the plate, place the chuck on it, top with sauce and finish it off with a warm ground cherry and almond salad.
  • *Aligot: a culinary preparation of melted cheese (fresh tome) and mashed potatoes. Has a highly elastic texture.

You can use this cheese for this recipe


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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