Recipe
November 9, 2009
Braised Beef With Carrots Recipe
Step 1: Cut the meat into 1-1/2″ cubes and brown the meat in a flameproof casserole dish along with the cubed pork belly and sliced onions. Deglaze the pan with the red and white wine, scraping up the bits on the bottom, and flambé.
Step 2: Add the crushed garlic, bouquet garni, cubed celery, and tomato purée to the beef. Cover with 4 cups of water and cook for 1 hour.
Step 3: Peel the carrots and slice them thickly on the diagonal. Add them to the casserole and cook an additional 45 minutes. Season and serve.
Reprinted with permission from Stéphane Reynaud’s French Feasts (2009 Stewart, Tabori & Chang).
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Directions
Yield:
Step 1: Cut the meat into 1-1/2″ cubes and brown the meat in a flameproof casserole dish along with the cubed pork belly and sliced onions. Deglaze the pan with the red and white wine, scraping up the bits on the bottom, and flambé.
Step 2: Add the crushed garlic, bouquet garni, cubed celery, and tomato purée to the beef. Cover with 4 cups of water and cook for 1 hour.
Step 3: Peel the carrots and slice them thickly on the diagonal. Add them to the casserole and cook an additional 45 minutes. Season and serve.
Reprinted with permission from Stéphane Reynaud’s French Feasts (2009 Stewart, Tabori & Chang).
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