Bouilli



Beef with Carrots

Judith Provost: Same principle as the stew recipe from Orise. I add a tablespoon (15 mL) of Dijon mustard to the broth when cooking the meat or chicken broth. Once the meat is cooked, you add the carrots : )


Ingredients

  • 1 kg of beef cubes or a pot roast
  • 2 onions
  • 2 tablespoons (30 mL) of oil
  • 2 tablespoons (30 mL) of butter
  • 1 tablespoon (15 mL) of Dijon mustard
  • 8 carrots
  • about 250 mL of chicken broth
  • about 250 mL of tomato juice if necessary
  • Salt
  • Pepper


Preparation

Braise (Braise the meat WITH ONIONS) over high heat with butter and oil in the pot. Salt and pepper, of course.


Add water to deglaze. Let the water evaporate and repeat by adding water so that it makes a little juice.

In the end, there should be water at the level of the meat.

Cover and bake at 180ÂşC for at least 2 hours. Make sure there is always water at the level of the meat.
Then add the carrots and bake for about 30 minutes. After 30 minutes, add a small can of tomato juice and 250 mL of chicken broth. Finish cooking and serve. And think of my aunt Orise.


She says you have to do it with love.



Judith Provost

Judith Provost

Judith Provost

Judith Provost

meals