Braised Beef with Carrots

Name: Braised Beef with Carrots
Ingredients: 1 1⁄2 lb. veal knuckle, cracked; 2 1⁄2 - 3 lb. chuck roast, larded and tied by butcher; Salt; 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

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Chef Bernard Picolet made us this bistro classic the old-fashioned way.

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Ingredients

1 1⁄2 lb. veal knuckle, cracked
2 1⁄2 - 3 lb. chuck roast, larded and tied by butcher
Salt
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