Braised beef U.S brisket aux vin with baby pearl onion, button mushroom and riz pilaf

Ingredient;
Beef brisket
Salt/pepper
Flour all purpose
Onion white
Celery stalk
Carrot
Bay leaf
Cloves
Pepper corn
Thyme fresh
Red wine
Gravy sauce

For garnished;
Pearl onion
Button mushroom

Riz pilaf
Australian or basmati rice
Olive oil
Shallot
Cloves
Salt/pepper
Parsley

Procedure of braised beef
Trimmed the fat then cut into chunks cubes the beef brisket season with salt/pepper then coat with lightly flour, in a very hot black pan stir ones a time the meat till golden brown set a side.in the same pan sauté the mirapoix vegetables , bacon, thyme, bay leaf, cloves, till golden brown then add the meat stir in vegetables and then deglazed with the cabernet sauvignon wine simmer until tender to finished with caramelized pearl onion and mushroom to taste salt and pepper.

Procedure of riz pilaf
in a sauté pan add olive oil and shallot till translucent then stir the basmati rice till coat with the olive oil then add the chicken stock, clove, pepper and salt. simmer until rice is cooked and floppy to fished the rice add chop parsley