Boeuf Braisé

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Boeuf Braisé. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Boeuf Braisé is one of the most popular of current trending meals in the world. It's easy, it is fast, it tastes delicious. It's enjoyed by millions daily. Boeuf Braisé is something that I have loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Boeuf Braisé, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Boeuf Braisé delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Boeuf Braisé using 16 ingredients and 9 steps. Here is how you cook that.

I recently bought a cast iron braser and used this recipe to break it in. Toward the end of the meal my wife looked at me and said, "It's a keeper". The roasted garlic is delicious smeared on a dinner roll instead of butter.

Ingredients and spices that need to be Get to make Boeuf Braisé:

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

Steps to make 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.

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So that's going to wrap this up for this special food Recipe of Perfect Boeuf Braisé. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!