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Recipe : *** Stylish Beef

Stylish Beef
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    4 h 15
  • Ready in
    4 h 30
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
Serve with oignons glacée.
 

Categories

Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Meat recipes
Tags:
Beef

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 large onion, peeled, cut into quarters
  • 3 loves
  • 1 big pinch black peppercorns
  • 1 ouquet garni, consisting of 2 green onions, 1 fresh bay leaf, 3 sprigs flat-leaf parsley, 3 large sprigs thyme
  • 2 kg beef rump, in a single piece, preferably square in shape
  • 150 g pork back fat, in long strips, 1 centimeter square
  • 500 g beef foot, cut into 5-centimeter long pieces
  • 30 g coarse salt
  • 500 g carrots, peeled, cut into 6-centimeter long pieces, thicker pieces cut lengthwise into two
  • 500 ml dry white wine
  • 100 ml cognac
  • 600 ml chicken stock
  • 600 ml cold water

  • Recipe preparation steps

  • 1
    Lard the beef with the fat back parallel to the grain of the beef and at 5-centimeter intervals. Tie the larded beef with heavy cotton string to reinforce and support the shape of the meat.
  • 2
    While the meat is being larded, place the beef foot chunks in a saucepan. Cover with cold water and bring to a boil. When the water comes to a boil, continue boiling for about a minute, and then drain.
  • 3
    Place the larded meat flat in the bottom of a large stock pot. Add the foot chunks, wine, cognac, stock, water, and salt. Place the pot over high heat and bring to a boil. Skim any scum that floats to the surface.
  • 4
    Add the carrots, onion, cloves, peppercorns, and bouquet garni. Reduce the heat so the liquid barely bubbles. Cover and cook the meat until tender, about 3 to 4 hours.
  • 5
    When the meat is done, remove from the pot, cover with foil, and keep warm. Using a slotted spoon, remove the carrots and foot chunks from the pot to separate bowls. Cover the carrots with plastic wrap and keep warm. Bone the foot chunks. Discard the bones. Cut the skin and tendons into large pieces. Set aside and keep warm.
  • 6
    Strain the remaining liquid through a chinois into a bowl. Wash and dry the pot. Strain the liquid a second time back into the pot. Bring to a full boil and reduce the quantity by half.
  • 7
    To serve, thickly slice the meat and place a slice or two on each individual, heated serving plate. Garnish with some carrots and beef foot.
  • Ready !