Boeuf Braisé
Boeuf Braisé

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, boeuf braisé. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Boeuf Braisé is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Boeuf Braisé is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have boeuf braisé using 16 ingredients and 9 steps. Here is how you can achieve that.

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

So that’s going to wrap it up with this exceptional food boeuf braisé recipe. Thank you very much for your time. I am confident you will make this at home. There’s 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!