Recipes by Philippe Batton

Heat the red wine then flaming to take away the alcool and reduce until 1/3.
Cut the meat in big dices.
Inside the cocotte minute sauteed the meat until coloration.
Take out the meat from the cocotte and reserve.
Chop the onions. Put them into the cocotte and bring them to coloration into the pork fat.
Cut the carrots into large chunks, and crushed tomatoes.
Put back the meat to the cocotte, then add the reduced wine.
Add carrots, tomatoes, thyme, bay leaf and sage.
Pour the veal stock, season with salt and pepper.
Close the lid of the pressure cooker (cocotte)and cook on low heat 40mns.
Boiled the Brussels sprouts and green beans in boiling salted water.
Serve in a bowl add the greens on top.