Make French Pot Roast...Plus!
This recipe is a French staple. The 'daube' in the title comes from the French 'daubière' - a kind of braising pot used for the long, slow cooking of less tender cuts of meat. This recipe uses beef feather blade (flat iron steak) to continue this tradition, a much overlooked cut that offers just as much flavor as more expensive alternatives when cooked correctly.
Daube de Boeuf
Serves 5
1 hour 15 minutes, plus 1 hour brining time and 2 hours resting for the salsa verde
Ingredients
Daube de Boeuf
1 1/2 lb of flat iron steak
2 oz of plain flour, seasoned with salt and pepper
2 pints of red wine, full-bodied
2 carrots, roughly chopped
1 onion, roughly chopped
8 sprigs of fresh thyme
2 garlic cloves
8 oz of button mushrooms
8 oz of pancetta, cut into lardons (thick matchsticks; look at image)
2 pints (1 qt) of veal stock
1/2 orange
1 tbsp of butter
2 tbsp of vegetable oil
salt to season
black pepper to season
To Serve/Vegetables
3 1/2 oz of carrots, roughly chopped
3 1/2 oz of onion, roughly chopped
3 1/2 oz of button mushrooms
3 1/2 oz of pancetta
1 tbsp of butter
1 tbsp of vegetable oil
Preparation
Preheat the oven to 230°F
Beef
Season the beef with salt and pepper and dust with the seasoned flour.
Heat 1 tbsp of oil in a pan over a medium heat. Gently sear the beef for a minute on each side until golden brown.
Remove the beef from the frying pan and set aside in a warm place. Add half a glass of wine to the pan to deglaze, stir and set aside.
Vegetables
Set a pan over a medium heat and add 1/2 tbsp of oil and 1/2 tbsp of butter. Once hot, add the carrots, onions, garlic and thyme and cook for 15-20 minutes.
Add the remaining butter and oil to a separate pan and fry the bacon lardons and button mushrooms for 2 minutes. Add the lardons and mushrooms to the cooked vegetables, stir, and carefully drain any excess liquid from the pan.
Add the remaining red wine to a large saucepan in which the vegetables were cooked, bring to the boil and carefully flambé to remove the alcohol.
Add all of the wine, beef, vegetables and orange to a braising pot or heavy oven ready stock pot and bring to a simmer. Cover with a lid and place in the oven for 2 hours.
Once ready, remove the meat and carefully pass the sauce through a sieve into a saucepan. Boil on a high heat until reduced by half, then add an equal amount of veal stock. Reduce again on a high heat for 15 minutes until the sauce has a smooth, silky consistency
Cut the braised beef into 4 chunks, place back into the braising pot and pour over the sauce. Return to the oven for 15 minutes.
Heat half of the oil and butter in a pan over a medium heat and cook the carrots and onions for 15 minutes until soft.
Finishing up to Serve
In a separate pan, heat the remaining oil and butter and fry the pancetta and button mushrooms for 2 minutes. Add to the cooked vegetables and carefully drain any excess liquid from the pan. Remove the beef from the oven and stir the pancetta, mushroom and vegetable mix into the sauce.
Plating/Presentation
Place a serving of the beef in each plate or shallow bowl and spoon the vegetables and sauce all around. Serve immediately with creamy mashed potatoes or polenta!
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