A whole variety of honey is available in Outaouais thanks to our local producers and processors! Here is what the restaurant À la Dérive Brasserie Artisanale suggests for cooking it.

Ingredients

Slow Cooker Honey Beef Chops

• 4 beef short ribs
• 1 onion
• 10 cloves garlic
• 1 teaspoon red wine
• 1 liter beef broth
• ½ teaspoon red wine vinegar
• 3 tablespoons buckwheat honey (any other honey can be substituted)
• 5 bay leaves
• 1 tablespoon peppercorns
• Salt
• Pepper
• Oil of your choice

Anna Potatoes

• 4 large Yukon Gold potatoes
• ¼ cup salted butter
• ½ bunch fresh thyme (leaves removed)
• Salt
• Pepper

Braised carrots with honey

• 10 multi-colored carrots
• 4 tablespoons salted butter
• 1 tablespoon parsley
• 1 tablespoon honey
• ¼ cup white wine
• Salt
• Pepper
• Oil of choice

Instructions

Slow Cooker Beef Chops

• Season chops generously with salt and pepper.
• Heat oil in a shallow skillet over high heat.
• Sear chops without moving until nice crust forms. Repeat on other side.
• Remove chops from skillet and place in large crock pot.
• In same skillet, add onions and garlic. Sauté over medium-high heat until tender.
• Deglaze with red wine and reduce by half. Reserve sauce for serving.
• Add broth, red wine vinegar, honey, bay leaves, and peppercorns to slow cooker.
• Cover and cook on low for 8 hours or until chops are very tender.

Anna Potatoes

• Preheat your oven to 400°F (200°C).
• Slice the potatoes into coin-thickness using a mandolin.
• In a small saucepan, melt the butter with the fresh thyme.
• In an ovenproof skillet, arrange the potato slices in a circle, overlapping them slightly.
• Season each layer with salt and pepper and brush with the melted butter mixture.
• Repeat the process until all the slices are used or the skillet is full.
• Bake for 25 to 30 minutes or until the potatoes are golden and tender.
• Remove from the oven and let rest for 5 minutes before turning the skillet out onto a cutting board.
• Turn out onto a cutting board and slice into desired size.

Braised carrots with honey

• Preheat your oven to 200°C (400°F).
• Cut the carrots into sticks of about 2 inches by ¼ inch.
• In an ovenproof skillet, heat a drizzle of oil.
• Sear the carrots over medium-high heat until they are nicely colored. Season with salt and pepper.
• Deglaze with white wine, add 1 tablespoon of butter and bake for 10 minutes or until the carrots are tender.
• Just before serving, return the skillet to medium-high heat.
• Add the honey and the remaining butter until everything is hot.