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Boeuf Brais Braised Beef Recipe

  • 225minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 1/2 pound chuck roast

  2. 1/2 bottle (1 1/2 cup approx.) dry white wine

  3. 1 1/4 cups beef bouillon

  4. 2 sprigs parsley and 1 bay leaf, tied together

  5. 1 pinch of thyme

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon black pepper

  8. 1 medium sized head of celery*

  9. 2 cups (approx.) turnips*

  10. 2 1/2 cups (approx.) carrots*

  11. 15 small white onions (approx. 2 3/4 cups)

  12. 1 Tablespoon butter

  13. 2 Tablespoons oil

  14. GARNISH:

  15. 1 pound small potatoes

  16. Chopped parsley

Instructions Jump to Ingredients ↑

  1. PREPARATION AND COOKING: Brown the meat in hot oil in a casserole in 425-450 degree oven for approximately 20 minutes. When well browned, add the white wine and boil on top of the stove until reduced by ½ to ¾. Add bouillon, herbs, salt and pepper. Cover and bake in 325° F oven for 3 hours.

  2. minutes before the end of cooking add the vegetables, previously browned in butter. Watch and baste the meat every 12 minutes.

  3. minutes before the end cook the potatoes in salted water and drain them.

  4. TO SERVE: Remove the meat, cut out bone, then slice evenly and platter. Remove parsley and bay leaf. Arrange the reat of the vegetables and potatoes around the meat. Remove any fat from the braising liquid, strain the liquid over the meat. Sprinkle with chopped parsley.

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