Burgundy meat Alsatian style

Ingredients for 6 servings:

• 1 kg beef (e.g. shoulder or rib)
• 1 kg pork (e.g. from the neck)
• 3 tbsp oil, neutral
• 2 tbsp butter
• 3 large onions
• 4 garlic cloves
• salt and pepper
• Cayenne pepper
• Mace
• 1 bottle of white wine (e.g. Pinot Blanc from Alsace)
• 1 bouquet garni, consisting of:
• 3 sprigs of thyme
• some leek, a piece
• 4 sprigs of parsley
• 2 bay leaves
• 250 g crème fraîche

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the meat into cubes approximately 3 cm in size. Brown the meat in batches in hot fat (mix oil and butter), remove, and set aside. Sauté the chopped onions and garlic cloves in the remaining fat. Return the meat cubes to the pot and season generously with salt, pepper, cayenne pepper, and mace. Pour in the wine and add the bunch of herbs (first pick the parsley leaves and set aside). Let the ragout simmer over low heat for about two hours, leaving the lid slightly ajar so that the liquid can escape and evaporate. Fish out the bunch of herbs and discard. Add the crème fraîche, reducing it a little further if desired. Season the sauce to taste. Just before serving, stir in the finely chopped parsley.