Braised Beef with Carrots | Saveur

Ingredients

• 1 ¹⁄₂ lb. veal knuckle, cracked
• 2 ¹⁄₂ - 3 lb. chuck roast, larded and tied by butcher
• Salt and freshly ground black pepper
• 3 Tbsp. lard
• 1 medium yellow onion, peeled and roughly chopped
• 1 head garlic, halved
• 8 carrots, peeled, 4 roughly chopped, 4 cut into 1'' pieces
• 2 stalks celery, roughly chopped
• ¹⁄₄ lb. pork rind
• 3 cups dry white wine
• 3 cups beef stock
• 1 Tbsp. white-wine vinegar
• 1 bouquet garni (1 bay leaf, 1 sprig fresh thyme, 1 sprig fresh parsley, and 5 black peppercorns, wrapped and tied in cheesecloth)
• 1 Tbsp. butter
• 1 Tbsp. sugar
• 1 tsp. arrowroot (optional)
• Fresh parsley for garnish