Boeuf Braisé
Boeuf Braisé

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, boeuf braisé. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Boeuf Braisé is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Boeuf Braisé is something that I’ve loved my whole life. They are nice and they look wonderful.

Boeuf braisé Le braisage est un mode de cuisson qui consiste à faire mijoter longuement et à feu très doux un aliment. Cette technique de cuisson correspond très bien à la viande de bÅ?uf, mais il faut tout de même penser à ce qu'il y est toujours un liquide 'bouillon- dans la cocotte pour ne pas que la viande se dessèche. Une recette familiale, facile à cuisiner et ultra gourmande.

To get started with this recipe, we must first prepare a few components. You can have boeuf braisé using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Boeuf Braisé:
  1. Get 2.5 lbs. of chuck or shoulder roast
  2. Take 2 Tablespoons olive oil
  3. Take 4 Tablespoons butter
  4. Prepare 3 Cups button mushrooms
  5. Prepare 4 Carrots, large sections
  6. Take 2 Leeks, white and light green sliced 1/4 inch thick circles
  7. Take 1 Medium Vidalia onion, rough chop
  8. Get 4 Shallots, peeked and cut in half
  9. Get 2 Heads garlic
  10. Take 4 Cups beef broth
  11. Get 1/3 Cup AP flour
  12. Prepare 2 Teaspoon Dijon mustard
  13. Make ready 2 Tablespoons red wine vinegar
  14. Take to taste Kosher salt
  15. Make ready 1/2 Teaspoon black pepper
  16. Get 1/4 Teaspoon nutmeg

La veille mettre la viande à mariner dans un saladier avec une carotte coupée en rondelles, le vin et le bouquet garni. Le lendemain : faire fondre le beurre dans un faitout et y faire revenir la viande et l'oignon émincé (pas. Faites revenir la viande sur toutes les faces dans la moitié du beurre chaud jusqu'à ce qu'elle soit dorée. Retirez la viande de la cocotte et jetez.

Steps to make Boeuf Braisé:
  1. Start preheating the oven to 350F.
  2. If you like garlic and want to add a couple of full heads, it's a creamy deliciousness once cooked, do as follows. Remove as much loose skin as you can. Cut off about a quarter to one third from one end. Garlic heads will go in the braising pan later, while some of the cut off pieces can be used in this recipe in place of the two required garlic cloves and the rest can be saved for other uses.
  3. Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.
  4. Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened, about 4-5 minutes. Add the minced garlic and continue sauteing for another minute.
  5. Add the remaining two tablespoons of butter and let it melt, while constantly stirring. Turn the heat down to low. Have the broth ready. Add the flour and stir briskly until it is fully incorporated. Pour in the broth, turn the heat up to medium high and let the liquid mixture come up to a boil. Reduce heat to medium and simmer, constantly stirring, until the mixture starts to thicken. It shouldn't take long, less than a minute. Remove from heat.
  6. Add the pepper and nutmeg, stir, then salt to taste. Stir in the red wine vinegar. The sauce may taste a little too tart right after you add the vinegar, but it will be perfect by the time it's done cooking.
  7. Nestle beef pieces and garlic heads, if using, in the sauce, spreading them out evenly. If using, place the garlic bulbs cut side up. Garlic smell can be quite strong, so add those bulbs only if you love garlic and have a good ventilation in the kitchen. If you place it cut side down, the sauce will get infused with garlic too much.
  8. Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.
  9. Serve with freshly made mashed potatoes, garnish with chopped fresh herbs, and enjoy.

Boeuf braisé à la cocotte avec des légumes. Rôti de boeuf braisé dans une cocotte, très tendre et plein de saveurs. C'est une recette facile et inratable. Un plat complet avec des légumes (haricots verts, pommes de terre, carottes, oignons, tomates). Le rôti est mijoté longuement, à feu doux.

So that’s going to wrap it up for this exceptional food boeuf braisé recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!