━━━ INGREDIENTS ━━━
THE MARINADE (overnight)
• Beef chuck, cut into large pieces • Red wine — a whole bottle • Onions, chopped • Garlic, a few cloves, smashed • Carrots, chopped • Bouquet garni — herbs tied into a bundle
THE BRAISE
• Bacon lardons • Salt and freshly cracked pepper • Tomato paste • All-purpose flour • Brandy — a splash (optional) • Beef stock
THE GARNISH
• Mushrooms • Pearl onions • Butter • A high smoke point oil • Sliced bread + butter, for the heart-shaped croutons
TO FINISH
• Parsley • Cornstarch (optional — to thicken) • Sherry vinegar (optional — for acidity) • Red currant jelly (optional — for sweetness) • Mashed potatoes, pomme purée, to serve
━━━ STEP BY STEP ━━━
1️⃣ MARINATE, OVERNIGHT — beef in the fridge overnight in the whole bottle of wine with the onions, smashed garlic, carrots and bouquet garni. The wine tenderises the meat and takes the flavour into it.
2️⃣ SEPARATE — lift the beef out, fish out the vegetables. Keep all three; you use every one.
3️⃣ CARAMELIZE THE BACON LARDONS — crisp over medium-high, lift out with a slotted spoon, leave the fat — that’s the foundation.
4️⃣ SEAR THE BEEF IN THAT FAT — salt and cracked pepper, pressed down for even contact. It colours faster than you expect: the wine already put sugar into the meat.
5️⃣ VEG IN, SCRAPE THE FOND — the deep brown isn’t burnt, it’s flavour.
6️⃣ TOMATO PASTE, THEN FLOUR — paste until the oil breaks orange; flour a couple of minutes so it doesn’t taste raw. The flour is what thickens the sauce.
7️⃣ BRANDY, THEN THE MARINADE WINE — deglaze with the wine the beef sat in, reduce by half.
8️⃣ LID ON — 3 HOURS AT 375°F / 190°C — stock and beef back in, parchment over the top so it doesn’t dry out. Tender, not falling apart.
9️⃣ MUSHROOMS + PEARL ONIONS — separately, until golden, then butter and the bacon back in. Cooked apart because three hours would turn them to mush.
🔟 HEART-SHAPED CROUTONS — fried in butter, cut into hearts. That’s how a classic French kitchen serves it.
1️⃣1️⃣ CHECK THE SAUCE — bouquet garni out; lift the beef with something flat, tongs will pull it apart. Glossy and coating the pan; too thin, reduce or use cornstarch slaked in warm water.
1️⃣2️⃣ TASTE, THEN MOUNT WITH BUTTER — sherry vinegar for acidity, red currant jelly for sweetness, if you want them.
1️⃣3️⃣ BRING IT TOGETHER — fresher carrots, the beef and its juices, sauce over, parsley.
1️⃣4️⃣ PLATE — on mashed potatoes, vegetables scattered, bread hearts dipped in sauce and parsley.
Full video on Nick’s Kitchen : https://www.youtube.com/watch?v=K_SXQoMdSf4&t=4s
#cooking #chef #reciepe #france
1 Comment
My favourite dish