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The ingredients:
1 beef chuck
4/6 apples
2 small Entrammes
4 carrots
4 shallots
salt, pepper
knob
water
red wine
2 bay leaves
2 shortcrust pastry
The recipe:
Cook the whole chuck steak (or cut it in half) in a casserole dish with 2 carrots, 2 shallots and 2 bay leaves, water and red wine.
Cook over low heat until the meat becomes very tender.
Peel and core the apples, then cut them into small cubes.
Brown in butter without coloring, then set aside.
Dice 2 carrots and chop the 2 shallots, set aside.
Lightly trim the edge of the cheese to remove the rind, then cut about 6 slices.
Once the beef is cooked, shred the meat using a fork.
In a casserole dish, sweat the carrots and shallots, deglaze with a glass of Pommeau, then add the shredded meat, season with salt and pepper and mix well (if your mixture is too dry, you can add a little of the beef cooking juices). Set your mixture aside
In a pie dish, place a shortcrust pastry in the bottom (keeping the edges against the side of the pie dish), then successively place your beef, your apples and your Entrammes slices. Close the pie with the second shortcrust pastry. Fold the edges so that the mixture cannot escape.
Place the latter in the oven at 180° for 20 min, then at 150° for 25 min.
Enjoy hot or warm with a salad.
The Maine pommeau
Pommeau du Maine is an aperitif made from a blend of cider and Fine du Maine (an apple brandy). This process is called mutage and stops the fermentation of pressed cider apples.
It has been authorized for marketing since 1986 and has been recognized by a Controlled Designation of Origin since 2009.
The Pommeau du Maine at the Theil farm in Andouille
Pommeau du Maine at the Theil farm in Andouille • © Lezbroz – Teddy Verneuil – Mayenne Tourisme
The small Mayenne butter
The small artisanal biscuit shop created in 2018 by Emmanuel Dairou has been a resounding success. It all started with a recipe he created when he was still a baker and pastry chef in Bonchamp-lès-Laval in 2015. Emmanuel uses no additives or colorings, only basic ingredients: butter, flour, sugar, eggs, and yeast. For flavorings, he favors essential oils.
Its products are as local as possible. The flour comes from Château-Gontier and Bouchamp-lès-Craon and the butter comes from Martigné-sur-Mayenne.
Emmanuel Dairou has launched a savory version and the Emmental comes from Charchigné and Entrammes.
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