Twice-Cooked Pot-au-Feu with Gruyere

Method

1. Bloom unsalted butter in a little oil until aromatic to build the base.

2. Stir in shallots and cook down into a thick, fragrant paste.

3. Add the main ingredients and enough liquid to simmer gently.

4. Let the pot-au-feu simmer until tender and the flavors meld.

5. Finish with beef chuck, check the seasoning, and serve over rice or bread.