Stewed Aubrac Beef with Marcillac Wine Sauce
Alain Ginisty
Tender beef reared on the Aubrac hills, in a wine-rich sauce
Braised beef is a traditional meal in the Aveyron region of southern France, where it is often marinated in red wine and spices before being cooked slowly and served with mushrooms and potatoes.
Composition
Aubrac beef (neck, shin), Marcillac AOC wine, onions, carrots, chopped bacon, mushrooms, modified starch, salt, pepper, herbs.
Producer
Origin : Auvergne Limousin
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