Braised Beef Maitre Menan Recipe from Jordan with Cabernet Sauvignon and Veal Stock

Ingredients

• 3 lb (1.36 kg) beef chuck roast, rolled and tied
• 5 cup Jordan cabernet sauvignon
• 2 carrots , peeled and diced
• 1 large yellow onion , roughly chopped
• 2 sprigs thyme
• 2 sprigs marjoram
• 1 whole head garlic , unpeeled, root removed, cut in half
• 2 lb (907 g) veal knuckles (or 1 lb sliced veal shanks)
• kosher salt and freshly ground pepper
• 3 tbsp peanut oil
• 5 cup homemade veal stock , or
• frozen concentrated veal stock diluted with water
• 1 to 2 tbsp tomato paste
• 1 bouquet garni (see below)
• 1 to 2 tbsp sherry vinegar
• 2 tbsp butter
• 2 tbsp cornstarch , mixed with a little cold water
• Boiled potatoes
• Chopped parsley