Damien Laforce was a candidate for Top Chef 2019, a show that I really like. During his visit, I immediately appreciated his character and his values. Sharing the same vision, I invited him to come to the estate to discover my wines and my philosophy. Since then, we have become friends. I received him a few weeks ago to show him around the farm, Loaris and the vines. A good moment of sharing which we took advantage of to cook. Discover the recipe for cannelloni stuffed with meat from the farm.

Ingredients

1 kg of cannelloni

For the pulled beef:

• 2 kg of braising beef (chuck type, tail, shank, etc.)
• 1 bunch of carrots
• 3 onions
• A stalk of celery
• Thyme, laurel
• 33 cl of dark beer
• A few juniper berries
• 100g stale bread
• 1.5 liters of water
• 10 cl of wine vinegar
• Salt and pepper

For the sauce:

• 100 g of butter
• 100g of flour
• 600 ml of milk
• 150 g raw pressed cheese to grate
• Salt and pepper

The recipe

First, brown the meat brightly in hot oil. Depending on the piece, cut it into 5 cm cubes.

Roughly chop the vegetables, then add the aromatic garnish. Sweat for a few minutes before adding the beer, water and stale bread. The stale bread will help bind the sauce.

Cook everything covered for 4 hours. The heat should be low for simmering. Once the meat is cooked, shred it and reserve it in a separate dish. Cut the cooked aromatic garnish and add it to the meat preparation.

Meanwhile reduce the sauce until it is smooth and add the wine vinegar. Add the meat sauce and aromatic garnish. Place this preparation in a piping bag.

For the sauce, which will accompany the cannelloni, make a béchamel sauce and add the cheese. Meanwhile, cook the cannelloni separately in salted water. Cooking should be al dente before cooling.

For the last step, fill the cannelloni with the shredded beef using the pastry bag. Arrange them in the dishes then add the béchamel with the cheese.

Bake at 200 degrees for 15 minutes before serving. Enjoy with a nice salad.

To watch or watch the video for this recipe: click here.

Bon appetit.

Armand Heitz and Damien Laforce