Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, boeuf braisé. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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.
Boeuf Braisé is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Boeuf Braisé is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have boeuf braisé using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Boeuf Braisé:
- Prepare 2.5 lbs. of chuck or shoulder roast
- Prepare 2 Tablespoons olive oil
- Make ready 4 Tablespoons butter
- Prepare 3 Cups button mushrooms
- Prepare 4 Carrots, large sections
- Make ready 2 Leeks, white and light green sliced 1/4 inch thick circles
- Prepare 1 Medium Vidalia onion, rough chop
- Prepare 4 Shallots, peeked and cut in half
- Prepare 2 Heads garlic
- Get 4 Cups beef broth
- Prepare 1/3 Cup AP flour
- Make ready 2 Teaspoon Dijon mustard
- Prepare 2 Tablespoons red wine vinegar
- Make ready to taste Kosher salt
- Take 1/2 Teaspoon black pepper
- Take 1/4 Teaspoon nutmeg
Le rôti est mijoté longuement, à feu doux. En fin de cuisson, la viande est moelleuse et. Pendant que le boeuf mijote, préparer les légumes. Dans un poêlon, faire revenir les champignons et l'ail dans un peu de beurre.
Instructions to make Boeuf Braisé:
- Start preheating the oven to 350F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.
- Serve with freshly made mashed potatoes, garnish with chopped fresh herbs, and enjoy.
Un plat à servir aussi bien en famille que pour un repas entre amis, inratable et surtout meilleur réchauffé ! 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. Le ragoût de boeuf chunky à la mijoteuse et sa sauce délicieuse! Viande rouge appréciée des gourmets, le bœuf se cuisine en de multiples recettes faciles, traditionnelles ou plus originales.
So that is going to wrap this up with this exceptional food boeuf braisé recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
