Difficulty:[usr 2]
Put the oil and a knob of butter in a frying pan, throw in the meat cut into large cubes, brown quickly. Scoop out the meat using a slotted spoon. Put the chopped onions. Deglaze with fine-Languedoc. let reduce. Wet with white wine. Add the shallots and the bouquet garni, then the raspberry vinegar. Let reduce by 50% and add 1/2 liter of broth (or failing that, water) and finally the cream.
Peel and wash the carrots and turnips. Cut them into large olives.
Take two new one-pound jars. Divide the meat and vegetables between the two. Pour the cooking juice over it without filtering. Add the chopped chives. Top up with water if necessary.
Close the jars and place them in the washing machine. Cover with coarse salt water. From the boil. cook for 45 minutes.
To use empty the jar into a saucepan. warm up. Remove meats and vegetables. let the liquid reduce until you have 2 glasses. Add meat and vegetables and 3 knobs of butter. Taste. Season with salt and pepper.
My advice:If you seed the onion, strain the juice at the end of cooking.
Joëlle's point of view:As an accompaniment to carrots and turnips, you can add new potatoes also cut into olives, still uncooked in the jar.
Please note that these jars must be stored in the refrigerator away from light and within three months. If you want to extend this time, simply bake the jars longer.
