Recipe preparation

• 1Pour the wine into a pot and reduce by half (about 1 hour cooking on a low heat). The wine has become thicker, so allow to cool.
• 2Remove meat from refrigerator. Peel the new onions and cut in half. Peel and cut carrots in roughly half-centimetre slices.
• 3Melt butter in a pot and add clove, thyme and new onions. Mix and add salt and pepper. In the same pot sear the pieces of meat on all sides.
• 4Then sprinkle them with flour and mix. Remove from the heat, pour in the chilled wine, mix quickly and allow it all to cool.
• 5When the ingredients are cold, add carrots and pour mixture into a bag, then seal and remove the air.
• 6Fill the container with lukewarm water (20°C) up to the 1.2 L mark. Immerse the sealed bag. Cover. Select "Cuisson basse température" option on the Créacook +, then set temperature to 70°C and cooking time to 5 hrs 30 mins, then press GO.
• 7As soon as cooking is over, remove the bags from Créacook + with tongs, open and serve immediately.
• 8Serve this recipe with tagliatelle.
• 9Tip : use a large bag, since this recipe is rather runny, and seal bag when ingredients are cold.