Ingredients
- 3lbs (bone-in) cut of meat
- 4Tbs of olive oil
- 24 oz of good beef stock
- 1 cup of red wine
- 3 medium onions
- 2 garlic cloves smashed
- 1 tbs of Herbes de Provence or Bouquet Garni
- Salt, Pepper
Directions
Sear the meat in a heavy pan in the Olive oil. Remove. Put the onion and garlic in the juices and cook for about 4 minutes or until you remove the acidity from them. Put the meat back in the pot with the stock and the wine. Put enough water to cover the piece of meat and add the spices. Cover and cook low for as long as it takes to make the meat very tender, about 3 hours. Some cuts will take less , some will take more. This is not something that can be hurried. . When the meat is cooked, you add on the side carrots, potatoes, leaks, and whatever vegetables on hand. The vegetables are cooked separately and served on a platter around the meat.
If you cannot find Herbs de Provence, make a bouquet garni with Savory-basil-celery-thyme either fresh in a bundle or dry in a little pouch.
Bon Appetit
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Submitted 6/13/05.
Source: My Grandma
Submitted By: Louise B.
lebon@icanect.net
Boeuf Etouffe