Braised With Bacon

Preparation:

Preparation: Lightly beat the meat to soften the connective tissue, add salt and pepper. Cut the smoked bacon into 3-4 mm thick strips, then flavor it with thyme and let it cool in the refrigerator for half an hour. Clean the vegetables and cut them into 1 cm cubes; finely chop the pickled gherkins. Lard the piece of meat with the thyme-flavoured pancetta, then brown it over high heat in a large saucepan with half the butter. When the meat is well browned on all sides, pour the wine over it and put it in the preheated oven (220 degrees). Let it cook for 30 minutes, then lower the oven temperature to 180 degrees and finish cooking: the braised meat must cook for a total of 2 hours. From time to time, wet the meat with the cooking juices using a small ladle. Half an hour from the end, add the vegetables and, lastly, the cream. When the meat is ready, remove it from the pan and keep it warm. Bring the cooking liquid to the boil, season with salt and pepper and add the chopped gherkins, tarragon and mustard. Brown the whole mushrooms in a pan with the rest of the butter, then season with salt and pepper and sprinkle with lemon juice. Finally drain the mushrooms and add them to the sauce. Slice the braised meat and serve it with the sauce and vegetables.