What Is Steak au Poivre?

Steak au poivre is a classic French dish that translates to “pepper steak”. Traditionally made with a tender cut like filet mignon, the steak is seared to perfection and finished with a rich pan sauce made with cognac, cream and crushed peppercorns.

The beauty of this dish lies in the sauce—it’s made right in the same pan used to cook the steaks, so you get all the savory browned bits and juices left behind. This makes the sauce irresistibly good.

With just two main steps—cooking the steaks and preparing the sauce—this recipe is surprisingly quick and approachable. One key tip: have all your ingredients measured and ready to go before you begin. Once the steaks are done, the sauce comes together in about 10 minutes. From there, you can plate the steaks and spoon that velvety, peppery sauce right over the top.

This recipe serves two but can be easily doubled to serve four.

Ingredients You’ll Need for Steak au Poivre

• Steak. This recipe is traditionally made with filet mignons or beef tenderloins. Strip steak (sirloin) or ribeye – which have higher fat contents – work well too.
• Salt. Make sure to salt the steaks generously at least 30 minutes before cooking, to allow for the salt to penetrate the meat and bring out the best flavor of the steak.
• Whole Black peppercorns. Make sure you use freshly ground pepper for fresh taste.The peppercorns get crushed coarsely by hand (this is important!) – so you need a mortar and pestle, a meat pounder or a rolling pin for that. As per tradition, I prefer black peppercorns: bold, with a nice heat. If you prefer a milder taste, you can go with green peppercorns.
• Butter and Olive oil. Used to sear the steaks and create a nice sear. The butter brings richness while the oil stands up to a higher heat point, ensuring the steaks can sear perfectly. I like olive oil but you can also use a neutral oil such as canola.
• Garlic and Shallot. They get sautéed in the steak juices and build the base of the sauce.
• Cognac. It is used to deglaze the pan and add a sweet complexity to the sauce.
• Beef stock. To bump up the beef flavor in the sauce. Ideally use a low-sodium beef stock. 
• Heavy cream. This is a key ingredient in this recipe. Choose a rich, good quality cream with at least 35% m.f. The richness of heavy cream creates a smooth sauce and balances the punch of the crush peppercorns.
• Dijon mustard. A tablespoon of Dijon mustard adds a nice tang and complexity to the sauce.

How to Make Steak au Poivre (Step-by-Step)

Here is a quick rundown of this recipe. You can find the detailed ingredients and instructions at the bottom of this article.

1. Prep the Steaks: Pat steaks dry, season with salt and freshly crushed pepper. Let sit at room temperature for 1 hour.
2. Sear: In a hot skillet with butter and oil, sear steaks 3–4 minutes per side for medium-rare. Transfer to a warm plate and rest under foil.
3. Make the Sauce: In the same pan on medium heat, sauté garlic and shallots, deglaze with cognac, add peppercorns and beef stock. Simmer and reduce. Stir in cream and Dijon, cook until thickened. Season to taste.
4. Serve: Slice steaks, top with sauce, and serve with your choice of sides.

Focus on: Cracking the peppercorns

It’s essential to crack your own peppercorns for this recipe—using a mortar and pestle, a rolling pin, or a meat pounder. My preferred method is to fold the peppercorns in a kitchen towel and crush them with a French rolling pin.

Aim for a coarsely cracked texture: all the peppercorns should be broken open (whole ones are unpleasant to bite into), but not ground into a powder. The finer you grind them, the more intense and spicier the result. I prefer keeping them coarsely cracked to get a bold pepper flavor that’s assertive but not overpowering.

Tips for perfect steaks

• Use near room-temperature steaks for even cooking. Take the steaks out of the fridge at least 1 hour before cooking. This allows them to come back to room temperature and avoids a shock of temperature when placed in the hot pan – which can toughen the meat.
• Salt the steaks 30 minutes before cooking. This gives time for the salt to penetrate the meat and enhance its flavor.
• Use both butter and oil to sear the steaks. This is what works best in my opinion. Butter provides richness and oil stands a higher heat point. This mix helps creates a nice brown sear on the steaks, meaning extra flavor!
• Rest the steaks before slicing them. I like to let the steaks rest on a cutting board under foil for about 10-15 minutes before slicing them. This gives time for the juices to distribute evenly in the steaks, make them more tender.

Frequently Asked Questions

What cut of steak is best for steak au poivre?

Filet mignon and beef tenderloins or filet mignons (the front end of tenderloins) are the best steaks to use for Steak au Poivre. These cuts are lean and full of flavor, with filet mignon being extremely tender.  New York strip or ribeye work well too, but be sure to trim any excess fat or gristle before cooking

What alcohol is best for au poivre sauce?

Cognac is traditionally used for the steak au poivre sauce. This French eau-de-vie brings sweet, warm notes to the sauce. If you don’t have Cognac on hand, Brandy works well too.

Can I make the sauce without alcohol?

The alcohol completely burns off when you cook the sauce. But if you really wish to make the sauce without it, yes you can. You can use more beef broth to deglaze the pan and build the sauce: use 1 cup of beef broth, instead of ¾ cup beef broth + ¼ cup cognac.

Can I make this recipe ahead?

The sauce can be made ahead and gently reheated, but the steaks should be cooked fresh.

Serving Suggestions

This is a great recipe for a special dinner for two or a gourmet lunch. Steak au Poivre is traditionally served with fries, and it also pairs well with green beans almondine, buttered peas, mashed potatoes and crusty French bread on the side to mop up the juices.

I hope you’ll love this steak au poivre recipe as much as I do! If you have any questions, please leave a comment. 

More classic French recipes you may like: 

• Classic Beef Bourguignon
• Classic French Coq Au Vin Rouge
• French Roast Chicken (Poulet Rôti)
• French Beef Daube (Daube Provençale)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 

Classic Steak au Poivre

Print Recipe

Serves: 2 Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 8 voted )

Ingredients

2 filet mignons/tenderloin or strip steaks (about 6-8 oz each, 1.5 inches thick)
½ tsp salt
1 tsp freshly ground black pepper
For the sauce:
1oz (30g) whole black peppercorns, roughly crushed
3 tbsp (45ml) extra virgin olive oil
1 tbsp butter
1 garlic clove, peeled and finely minced
1 shallot, peeled and finely minced
¼ cup (60ml) cognac or brandy
¾ cup (180ml) beef stock (ideally, low sodium)
½ cup (120ml) heavy cream
1 tsp Dijon mustard

Instructions

1. Prepare the steaks. Pat the steaks dry with paper towels. Season both sides generously with salt and pepper. Press the pepper onto the steaks so they stick and let sit on the counter for 1 hour.
2. Sear the steaks. Heat up the butter and oil in a heavy-bottomed pan or cast-iron skillet over medium-high heat. Once the oil shimmers, add the steaks. Sear for 3–4 minutes per side for medium-rare (adjust time based on thickness). Transfer steaks to a warm plate and loosely cover with foil. Resting the steaks before slicing ensures the juice are evenly distributed.
3. Make the sauce. Lower heat to medium. In the same pan, sauté the minced garlic and shallot until golden for about 1 minute. Carefully deglaze with cognac, scraping up browned bits. Add the crush peppercorns and beef stock, bring to a simmer and reduce by half. This should take about 4-5 minutes. Add heavy cream and Dijon, stirring constantly until thickened for about 3 minutes. Don’t overcook the sauce—cream can break if boiled too hard or too long. Season with salt to taste.
4. For serving, slice the steaks into strips, place on plates and spoon the warm peppercorn sauce over each one. Serve immediately with French fries, mashed potatoes, or a simple green salad.

Notes...

Once completly cooled, the sauce can be kept in an airtight container in the fridge for up to 3 days. Reheat gently in an saucepan on the stove top over medium-low heat.

The post Classic Steak au Poivre Recipe appeared first on Pardon Your French.

I’ll guide you through the authentic preparation of Tourtière, along with some tips for success. Extra points if you make your pie crust from scratch!

When I lived in Canada, one of the most common questions I was asked was, ‘Do you have a Tourtière recipe?’. I always found this amusing, because, while this iconic meat pie originates from Quebec rather than France, it is often associated with French cuisine in North America.

Quebec’s history as a French colony has linked many of its dishes—including Tourtière—to French culinary traditions, even though they have evolved independently over time. Naturally, after spending 12 years in Canada, I became curious about French-Canadian cuisine and decided to try making Tourtière at home.

While it does remind me of some regional meat pies found in France, the French-Canadian version has a distinct character and flavor all its own. Here is our family recipe, from myself and my Canadian husband, to you!

What is a Tourtière (French Canadian Meat Pie) ?

A Tourtière is a traditional French-Canadian meat pie, originating from the Province of Quebec and typically served during the cold season (which is half of the year in Canada!).

This comforting dish has deep roots in Quebecois culture and is beloved across Canada. You can find Tourtières on dinner tables across Quebec—and on the menus of some of Quebec City’s finest restaurants.

While every family has its own twist on the recipe, the essence remains the same: a golden, buttery crust encasing a rich meat filling, usually made with ground pork, beef, or veal. What makes a Tourtière truly special is its spice blend of cinnamon, clove, ginger and dried herbs, giving the meat filling a distinctive taste that sets it apart from other meat pies.

Tourtière dates back to the early 1600s, introduced to Quebec by French settlers after Samuel de Champlain’s explorations. Over time, it became a beloved staple, especially during holidays, symbolizing family gatherings and tradition.

Ingredients you’ll need for a French Canadian Meat Pie

Making a Tourtière is an easy and relaxed recipe, but does require a bit of time – especially if you are making a homemade crust (which I suggest you do!). Here is a run down of the ingredients you’ll need for the double pie crust and the meat filling.

For the double crust: Homemade is the way to go!

• Flour and salt. All-purpose flour and a pinch of salt make the base of the crust.
• Butter. Use cold, cubed, unsalted butter for the best crust. I chill the cubes on a plate in the fridge for at least an hour to keep them perfectly cold before mixing with flour.
• Water. About 7 to 8 tablespoons of ice-cold water are needed to bind the ingredients together. You may need a little less, so add the water one tablespoon (15ml) at a time.

For the meat filling:

• Potato. A large potato is cooked and roughly mashed to bind the meat filling and add a creamier texture. Use a starchy potato like Russet.
• Vegetables. Onion, garlic, carrot and celery make the base of the filling. They are all diced and stir fried for about 10 minutes to soften and develop their flavors.
• Ground meat. A mix of ground pork and ground beef yields great texture and flavor. I like to use 90% lean ground beef. It is lighter, but yields just enough fat to stay flavorful. Make sure the ground meat you buy is unseasoned (ie. no ground seasoned sausage).
• For the spice blend. A mix of salt, black pepper, cinnamon, ginger, nutmeg, clove and Herbs de Provence bring warm, flavourful notes to the filling. This traditional Tourtière recipe calls for a lot of spices and seasonings—so be sure to use them. They really make the dish. An under seasoned tourtière will simply be … underwhelming!

Quick step by step instructions

Here is a quick look at the steps, and make sure to read the frequently asked questions below for more tips.

1. Sauté the veggies – In a large pan, cook onion, celery, carrots, and garlic until the onion turns translucent. Stir in the spices, add the ground meat, then pour in some liquid. Simmer for 45 minutes.
2. Mash the potato – Once the meat is tender, mix in the mashed potato until creamy. Set the filling aside to cool.
3. Prepare the crust – Combine flour, salt, cubed butter, and water to make the dough. Divide it in half and roll out two circles.
4. Assemble and bake – Line a pie dish with one dough circle, add the filling, and top with the second. Seal, brush with egg wash, and bake.

Frequently Asked Questions

What dish is best for this French Canadian meat pie? 

A 9-inch (23 cm) diameter pie dish is ideal for baking a Tourtière, as it allows the filling to cook evenly while maintaining the right balance of crust to filling. You can also use a low-sided cast iron skillet, which helps achieve a crispier crust, or a 9-inch round cake pan if you don’t have a pie dish on hand.

Which potato variety is best for a Tourtière filling?

The best potato variety I recommend for a Tourtière filling is a starchy potato such as Russet or Yukon Gold. These potatoes help absorb excess moisture from the meat while creating a creamy texture in the filling. I don’t recommend using Waxy potatoes as they hold their shape too well and won’t blend smoothly into the filling.

Can you freeze a Tourtière meat pie?

Yes! Tourtière freezes exceptionally well: it is a great make-ahead dish. Make and bake the Tourtière entirely first. Let it cool completely before wrapping and freezing. To reheat, thaw it in the refrigerator overnight and warm it in a 350°F (180°C) oven for about 20-30 minutes. I don’t recommend re-heating the meat pie in a microwave as the crust will turn soft and loose its flakiness.

How long does a Tourtière keep?

You can store your freshly baked Tourtière in the refrigerator for 3 to 4 days when covered tightly. If you plan to keep it longer, I think freezing is the best option. Always reheat it in the oven rather than the microwave to maintain the crispiness of the crust.

What to serve with a Tourtière?

A French Canadian Tourtière is traditionally served with tangy accompaniments to balance its rich, spiced filling. Some great pairings include:

• Chutney or fruit preserves – Cranberry sauce or a homemade tomato relish add a sweet contrast.
• Condiments – Many enjoy it with a dollop of Dijon mustard or ketchup, a classic but sometimes controversial pairing (especially in France)!
• Pickles – Pickled beets or crunchy cornichons bring a bright acidity.
• Salad – A simple green salad with vinaigrette or a heartier lentil salad. 
• Mashed potatoes or vegetables – For a heartier meal, serve Tourtière with a side of creamy mashed potatoes, green beans or carrots.

I hope you’ll enjoy this Tourtière (French Canadian Meat Pie) recipe as much as I do! If you have any questions, feel free to leave a comment.

More rustic recipes to try

• French Style Cottage Pie (Hachis Parmentier)
• French Chicken And Mushroom Pie (Tourte)
• French Stuffed Cabbage Rolls (Choux Farcis)
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Braised Pork Loin with Prunes
• Traditional French Beef Bourguignon 
• Authentic Beef Daube from Provence
• Lamb Navarin (Navarin d’Agneau)

Tourtière (French Canadian Meat Pie)

Print Recipe

Serves: 8-10 Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

For the crust:
3 cups (360g) all-purpose flour
½ tsp salt
1 cup or 2 sticks (226g) unsalted butter, cubed and cold
7 to 8 tbsp ice-cold water

For the filling:
1 large potato (about 300g), peeled and cut in large chunks
1 tsp salt
½ tbsp unsalted butter
½ tbsp extra virgin olive oil
1 large onion, peeled and diced
4 garlic cloves, peeled and minced
1/3 cup (50g) celery, diced
1/3 cup (50g) carrot diced
1.1 lb (500g) ground pork
1.1 lb (500g)ground beef

For the spice blend:
1 ½ tsp salt
1 tsp freshly ground black pepper
½ tsp cinnamon
½ tsp ginger powder
¼ tsp grated nutmeg
¼ tsp ground clove
1 tsp Herbs de Provence

For the eggwash:
1 egg
1 tbsp (15ml) milk

Instructions

1. Prepare the crust. In a large bowl or in a food processor, mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
2. Meanwhile, prepare the stuffing. Fill a small pot with cold water and add potato and 1 tsp salt. Bring the water to a bowl, and boil for 10-13 minutes until the potato is fork tender. Reserve 3/4 cup of the potato water in a small bowl. Drain potato and roughly mash with a fork. Set aside.
3. In a large frying pan, heat up the butter and olive oil over medium heat. When the butter is melted, add the onion, garlic, carrot and celery. Cook for 10 minutes, stirring occasionally until the onion is translucent and fragrant.
4. Add the spice blend, and stir to coat the vegetables evenly. Cook for 30 seconds.
5. Add the ground beef and ground pork. Use the tip of large wooden spoon or spatula to break up the meat in small pieces. Add the ¾ cup of the potato cooking water and stir. Cover with a lid and cook for 30 minutes, stirring occasionally to break up any clumps of ground meat. After 30 minutes, remove lid and cook for 15 additional minutes until the liquid has evaporated. Stir in mashed potatoes, turn off heat, and let cool to room temperature.
6. Line a deep 9-inch (23cm) pie dish with parchment paper (cover bottom and sides).
7. Pre-heat your oven to 350°F (180°C)
8. Transfer the dough onto a floured working surface. Divide the dough into 2 pieces, one just slightly larger than the other. Roll out the larger dough to a 12-inch (31cm) circle and place it in the pie dish. Don’t worry about the edges that hang over the dish.
9. Roll out the smaller dough to a 9-inch (23cm) circle. With the tip of a sharp knife, score a 1-inch (2.5cm) circle in the center of the pastry lid, for the steam to escape from while baking. Set aside.
10. Assemble the pie. Fill the bottom crust with the meat filling, and smooth out the surface with the back of a spoon. With your fingers, dab some water over the edges of the bottom crust. Cover the filling with the top crust. Press the edges together tightly to seal – removing any trapped air as you do so. Roll up the hanging pastry sheet edges together towards the center to create a thick, well-bound outer rim.
11. Whisk together the milk and the egg yolk, and brush it atop the pie.
12. Bake for 55 minutes to 1 hour, until the top is golden. Transfer onto a cooling rack and let the pie rest for at least 20-30 minutes before serving.

The post Tourtière (French Canadian Meat Pie) appeared first on Pardon Your French.

Whether for festive celebrations or leisurely Sundays, it’s a dish that invites you to savor every moment while the stovetop works its magic.

What is a Beef Daube?

Beef Daube is a traditional beef stew hailing from the sun-kissed region of Provence. This classic French dish combines tender cuts of beef with robust red wine, simmered with carrots, onions and an aromatic blend of herbs like bay leaves, thyme and rosemary. The dish is similar in spirit to the more widely known Boeuf Bourguignon, but has a distinctive Provençal flavor profile, with the inclusion of ingredients like herbs, spices and even black olives.

A Beef daube is traditionally cooked in a clay pot called a daubière, which has a unique shape that allows for slow, moist cooking. However, a heavy Dutch oven or any large, lidded pot works well for modern cooking. The slow cooking process allows each ingredient’s flavor to deepen, creating a stew that’s both rustic and refined.

What truly sets Beef Daube apart from other stews is its unique flavor profile, created using orange peels, cloves and juniper berries. They lend an unmistakable earthy warmth and a festive flair.

Traditionally served during festive occasions in Southern France, a Beef Daube brings a taste of Provençal charm to your table, making it a wonderful addition to any cold winter night or holiday meal. If you’re looking to add a touch of French warmth and sophistication to your menu, this dish is one to savor!

Why you’ll love this Beef Daube recipe

• Slow-cooked for maximum flavor and tenderness: The long cooking time and the combination of ingredients produce a complex, rich flavor. The beef becomes tender, almost melting in texture, and the flavors of the wine, herbs and spices meld into a robust and satisfying dish.
• A make-ahead dish that’s perfect for special occasions: this is a tremendous recipe for hosting! With the chopping and marinade done a day ahead, half the work is already complete. The next day, just brown the beef, add the marinade, and let it simmer for 3 hours—leaving you free to prep other dishes or relax before guests arrive.

Ingredients needed for an authentic Beef Daube

An authentic French Beef Daube recipe uses simple ingredients, but yields complex, layered flavors. Here is a closer look at the ingredients you’ll need for this stew recipe.  

• Stewing beef. Collagen-rich cuts like beef chuck are best. Don’t use a lean cut! Read my recommendations below for which cut to buy.
• Lardons. A traditional daube typically includes “lardons”—small strips of cured pork belly that are widely used and easily found in grocery stores across France. You can make your own by slicing thick-cut bacon across the grain into short, matchstick-sized pieces. Alternatively, thinly sliced pancetta is a good substitute.
• Flour. Once cooked, the beef is sprinkled with some flour which will help build the thickness of the daube sauce.
• Red wine. For the marinade and to build the sauce, a dry and fruity red wine is preferred such as Pinot Noir, Merlot or Cabernet Sauvignon. The fuller the body of the wine, the deeper and richer the sauce will be. You shouldn’t necessarily reach for a pricy bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 
• Vegetables. Carrots, celery, onions and garlic are the traditional vegetables used in a Beef Daube.
• Spices. Cloves and juniper berries bring warmth and a very unique flavor to this beef stew.
• Herbs. Thyme, rosemary and bay leaves are added for a rich aromatic profile.
• Orange peels. Fresh orange peels add brightness and balance the richness of the stew.
• Tomato paste. A dollop of tomato paste deepens the sauce color and flavors.
• Black olives. Finally, black olives are stirred in close to the end of cooking. They bring delightful bursts of brininess that balances beautifully with the warmth of the spiced, citrus-infused sauce.

What cut of beef to use for a Daube?

Collagen-rich cuts are best since they remain juicy, tender and flavorful after long, slow cooking. Here are my recommendations:

• Beef chuck (readily available, affordable) 
• Short rib (reliable, but pricier) 
• Fatty brisket
• Outside round (relatively lean) 

I suggest avoiding pre-packaged, pre-cut beef, as it’s often too lean and unlikely to become tender when cooked. Instead, visit your butcher or deli counter and ask for a well-marbled piece—one with plenty of white fat streaks running through the meat. You can trim some extra fat after, but not too much: fat helps keep the meat tender. 

Slice the beef into 1 ½ to 2-inch chunks – no smaller, as the cubes will shrink slightly as they cook and any smaller and they won’t hold up to the hours of cooking. 

How to make Beef Daube: step-by-step instructions

1. Marinate the Beef: In a large bowl, combine the beef chunks with red wine, garlic, onion, carrots, celery, orange peel, spices and herbs. Cover and refrigerate for at least 6 hours, preferably overnight. This step infuses the beef with flavor and tenderizes it.
2. Cook the lardons (bacon strips): In a heavy pot (like a Dutch oven), cook the lardons until crisp. Reserve.
3. Prepare the Daube: Remove the beef from the marinade and pat dry. Reserve the marinade and veggies. In the same pot as the previously cooked lardons, heat olive oil over medium heat. Add the beef chunks, searing until browned on all sides.
4. Combine and braise: Add the rest of the marinade (wine and vegetables). Stir in the tomato paste and bring to a simmer. Cook for 2h30 to 3 hours until the beef is tender.
5. Final touches: Add the black olives and continue cooking for 30 minutes. Taste and adjust seasonings if needed. If you’d like a thicker sauce, remove the lid and let it cook for an additional 30 minutes.

Frequently asked questions

What is the difference between Beef Daube and Beef Bourguignon?

While both are French beef stews, Beef Daube originates from Provence and traditionally includes orange zest, which adds a subtle citrus note. Beef Bourguignon, on the other hand, comes from Burgundy and is typically cooked with Burgundy wine and mushrooms. 

What red wine should I use for Beef Daube?

For the marinade and sauce, opt for a dry, fruity red wine. Steer clear of overly sweet varieties, as they can dominate the dish’s flavor. My recommendations include Pinot Noir, Merlot, or Cabernet Sauvignon. The richer the wine’s body, the more depth and intensity it will bring to the sauce. There’s no need to splurge on an expensive bottle, but choose one you’d enjoy drinking—it truly elevates the dish. And forget about those “cooking wines” from the grocery store!

Can I make Beef Daube in a slow cooker?

Absolutely! After browning the beef, transfer everything to a slow cooker. Cook on low for 7–8 hours, or until the beef is tender.

Can I make this recipe ahead?

Certainly! A Beef Daube is an ideal dish to prepare in advance, as its flavors deepen beautifully overnight. Allow it to cool completely before refrigerating, and gently reheat on the stove when you’re ready to serve.

How do I store and reheat Beef Daube?

Beef Daube stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You’ll find that the flavors deepen and improve after a day or two.

Audrey’s tips for the perfect Beef Daube

• Marinate the beef overnight for extra flavor: The red wine marinade is a key step in infusing rich flavors into the beef. If you can, marinate overnight for the best results.
• Make sure you pat the beef dry properly before cooking: When you take the beef out of the marinade to cook it, make sure you thoroughly pat dry each cube with paper towel. This is key to acheive a nice browning of the meat. 
• Use quality red wine: While you don’t need an expensive bottle, choose a red wine you enjoy drinking.
• Don’t skip the orange peel: This touch of citrus brings out the other flavors and gives Beef Daube its signature Provençal twist. When peeling the orange, make sure you don’t get the white part (flesh) of the peel – only the outer orange layer. The white flesh gives an unpleasant bitter note that’s best to avoid.

Serving Suggestions

Beef daube is often served with crusty bread, boiled or mashed potatoes, polenta or even a simple green salad to balance the richness of the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta. 

I hope you’ll enjoy this recipe as much as I do! If you have any questions, please leave a comment.

More French Stews and Braises you may like: 

• Classic Beef Bourguignon
• Lamb Navarin stew (Navarin d’Agneau)
• Classic French Coq Au Vin Rouge
• French Chicken Marengo 
• Flemish Beef & Beer Stew (Carbonnade Flamande) 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• French-style Braised Oxtail
• Braised Pork Loin with Prunes
• Beer-Braised Pork Shanks

French Beef Daube (Traditional Provençal Stew)

Print Recipe

Serves: 4-6 Prep Time: 30 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2.2lbs (1kg) stewing beef, cubed
2 tsp salt
2 tsp fresh ground black pepper
1.65 lbs (750g) carrots, peeled and chopped in sticks
1 large celery stalk, cut in large sticks
2 onions
8 cloves (the spice)
4 garlic cloves, peeled and crushed
5 juniper berries
4-5 sprigs of thyme
2 sprigs of rosemary
4-5 bay leaves
3 strips of fresh orange peel (just the peel, avoid the white pith as best you can)
3 cups (750ml) red wine
5 ounces bacon (5 strips/about 145g), sliced into ¼” (0.65cm) thick matchsticks
1 tbsp (15ml) extra virgin olive oil
2 tbsp all-purpose flour
1 tbsp tomato paste
1/3 cup black olives

Instructions

1. Place the stewing beef cubes in a large bowl/dish. Season with salt and pepper generously. Add the chopped carrots and celery. Peel the onions and slice them in quarters. Poke a clove into each onion quarter and add the onions to the bowl/dish with the beef. Add the juniper berries, sprigs of thyme, rosemary, bay leaves and orange peels. Add the red wine; it should almost cover all the ingredients. Cover with plastic film and refrigerate overnight.
2. The next day, take the beef marinade out of the fridge 1 hour before you start, to allow it to warm to room temperature. Take the beef cubes out of the marinade and pat them dry with paper towel.
3. Heat up a large Dutch-oven over medium heat. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the Dutch-Oven.
4. Add the olive oil to the Dutch-Oven. When sizzling, add the beef cubes and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t brown properly.
5. When the beef is nicely seared, sprinkle with flour and stir until the beef cubes are all covered and the flour is mostly wet.
6. Add the marinade (vegetables, red wine, herbs and spices) and cooked lardons. It should barely cover the beef cubes. Add the tomato paste and stir to combine. When the liquid begins to boil, turn the heat down to medium-low and cover with a lid. Simmer for 2 hours.
7. Add the black olives and cook for 30 more minutes.
8. Check the texture of the beef – it should be fork-tender. If it is still too tough, continue cooking for up to 30 extra minutes.
9. Discard of herbs and loose spices, and serve.

The post French Beef Daube (Traditional Provençal Stew) appeared first on Pardon Your French.

Never had oxtail before? Here’s why you should try it.

Don’t be afraid of oxtail if you’ve never had it! I am very fond of this piece of meat. It yields a similar taste and texture to slow-cooked short ribs, but with a more intense flavor. It is also just as simple to prepare!

Oxtail is the meat from the tail of a cow. In France, it is quite popular and widely available at most butchers for an affordable cost. In North America, you can also find it at most butcher shops. When ordering it, ask for it to be cut into segments – which make perfect individual portions of meat on the bone. Oxtail can also be widely found at Caribbean grocers – they love it!

Oxtail had a robust and beefy flavor, making it popular for preparing recipes where a strong meaty taste is desired – such as in curries, stews and braises.

This meat part is also high in collagen, which breaks down during slow cooking. This results in fork-tender meat with a rich, thick, and velvety sauce. And this is why I love to use oxtail for slow braising in the Winter!

What is a French Style Braised Oxtail recipe?

This rustic French dish features slow-braised oxtail in a rich red-wine sauce, cooked until it is pull-apart tender and indulgently flavorful. This recipe is traditionally spruced up with leeks and carrots and flavored with a few bay leaves. Because oxtail has lots of connective tissues, its requires a low and slow cooking process to break down. This is why the process of braising the oxtail in red wine for hours is ideal for this piece of beef. 

Oxtail is frequently used in French stews and slow-cooking recipes such as in the Pot-au-feu or Daube. But the most common way to cook and eat it is certainly this one here.

This is a perfect example of what we call a “grandmother’s recipe” in France. Many French find lots of comfort when eating this nostalgic recipe, which reminds them of being a kid and having Sunday lunch at their grandparents. It is an old-timey recipe that is also timeless and still very much enjoyed today in France.

Ingredients you’ll need for this braised oxtail recipe.

For such a big and rich-tasting dish, this recipe requires easy-to-find ingredients, along with straightforward techniques. Because the meat needs to braise for 3hrs, it is a dish best made on weekends when you can stay home and keep an occasional eye on things.

1.Oxtail. Oxtail can be found in most butcher shops, or Caribbean grocers in North America. It is slightly more expensive than in France, but remains an affordable piece of meat. Oxtail comes with the bone in. Make sure you ask the butcher to cut it into segments.

2.Butter and extra virgin olive oil. A mix of these two fats is used to brown the oxtail and create a flavorful, crisp brown crust.

3.Garlic and onion. These two caramelize nicely and create a flavorful base for the sauce. The garlic particularly adds nice flavor, so feel free to add a couple more cloves if you would like.

4.Carrots and leeks. In addition, carrots and leeks are the typical veggie combo for this French-style braised oxtail.

5.All-purpose flour. Flour is added once the vegetables are par-cooked: this helps build the thickness of the sauce later.

6.Red wine. For braises and stews, I like to use drier red wines such as a Pinot Noir or a Merlot – or even better for this recipe, a Cabernet Sauvignon. This full-bodied wine has a bolder flavor, which pairs especially well with the heartiness of oxtail.

7.Beef stock. I prefer to use a low-sodium beef broth to control the amount of salt in this dish.

8.Bay leaves. Just 3-4 bay leaves are enough to subtly flavor the sauce.

Why should you brown the oxtail before braising it?

Whenever I talk to someone about braising meat in wine (a very traditional way to prepare meat in France), I often get asked why to bother browning the meat first, since it will cook while braising?

When you’re getting ready to braise or stew oxtail, or any piece of beef really, taking the time to brown the meat first is crucial. I know this initial step can seem tedious, but absolutely do not skip it!

Before adding the liquid, the oxtail needs to brown in the pan in butter and olive oil, The browning of the meat occurs over medium-high heat, when the beef proteins melt with natural sugars to create new molecules responsible for roasted aromas and flavors. This process, called the Maillard reaction, is essential to build flavor in a stew or braise. This is the exact same technique you use when you are preparing a Beef Bourguignon.

Really take the time to brown each side of the oxtail segments very well. They should bear a brown crust – which will yield amazing flavor later.

Frequently asked questions

Can I replace oxtail with another piece of meat?

Oxtail is an intense-flavored piece of meat and is really the star of this recipe. But you could opt for beef shanks or beef short ribs if you would like! Like oxtail, short ribs have lots of connective tissue that need to be cooked low and slow in liquid to break down properly.

Can I substitute out the red wine for this dish?

In my opinion, no. The red wine is a major contributor to both the color and the taste and complexity of the dish. Using anything else will greatly affect the flavor and aroma of the final product.

Can this dish be made in a slow-cooker?

While I have never used this method, as with most bone-in pieces of beef (or beef in general) slow cooking works very well. 7-8hrs on low should give you great results.

Can this dish be prepared ahead?

Absolutely, yes! Many (including my husband) would argue that this dish tastes even better the next day. So, feel free to prepare this dish ahead, or serve it as leftovers the next day. Just reheat to serving temperature on the stovetop or in the oven. 

Storing tips

• To refrigerate: If you have any leftovers of this oxtail braise, simply store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge, then reheat ideally on a stovetop over medium-low heat until ready to serve.

Audrey’s tip

• Make sure the liquid is simmering before transferring your skillet into the oven. This ensures it will keep a low simmer while in the oven and cook evenly.
• This dish’s appeal is in its rich, thick sauce. At the end of the cooking process, if you feel the meat is done but the sauce isn’t thick enough, take the oxtail out of the skillet, place the skillet back on the stovetop over medium-heat and reduce it until it turns velvety and slightly glossy.

I hope you’ll love this French Style Braised Oxtail recipe as much as I do! If you have any questions, please leave a comment. 

More French Winter recipes you may like: 

• Classic French Beef Bourguignon
• Beer and Beef Flemish Stew (Carbonnade)
• Beer Braised Spiced Pork Shanks
• Classic French Coq Au Vin Rouge
• Lamb Navarin (Navarin d’Agneau)
• French Roast Chicken (Poulet Rôti)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• French Chicken and Mushroom Tourte

French Style Braised Oxtail (Queue de Boeuf aux Carottes)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 6 voted )

Ingredients

1 kg oxtail, cut into segments
1.5 tsp salt
1 tbsp butter
2 tbsp (15ml) Extra virgin olive oil
3 garlic cloves, peeled and diced
1 large onion, peeled and sliced in half rounds
3 carrots, peeled and cut roughly
1 leek, white parts only, thinly sliced.
2 tbsp (15g) all-purpose flour
1/4 tsp black pepper 
4 cups (1L) red wine
1 cup (250ml) beef stock
4 bay leaves
Chopped fresh parsley for garnish

Instructions

Step 1 - The day before, season the oxtails generously with 1 tsp of salt. Make sure you salt all sides and get into all crannies. Place oxtails back into the fridge overnight.

Take the oxtails out of the fridge 30min-1hr before you start cooking, to allow them to warm slightly.

Pre-heat your oven to 325°F (163°C) with a rack in the middle.

Step 2 - Over medium heat, melt the butter in a large skillet or frying pan with olive oil. Add the oxtail and sear for 6-7 minutes per side. Make sure you sear all sides until browned. Transfer pieces onto a plate and cover with foil. Do not clean the skillet of fat drippings.

Step 3 - Add the onions, garlic, carrot, leeks and a sprinkle of salt into the same skillet and sauté for 10 minutes, until the mix becomes fragrant and the onions and leeks are very lightly caramelized. Add the flour, a crack of black pepper and stir until the veggies are evenly coated.  Add the wine, beef stock and bay leaf. Stir and nestle the oxtails back into the skillet.

Step 4 - Cover with a lid, bring to a simmer and transfer skillet into the pre-heated oven. Cook for 2.5 - 3 hours and test the meat’s doneness by inserting a pointy knife in it: it should fall off the bone. If it doesn’t feel tender enough, continue cooking for 15 to 30 more minutes.

Serve over polenta, rice, or pasta

The post French Style Braised Oxtail (Queue de Boeuf aux Carottes) appeared first on Pardon Your French.

What is a French Style Cottage Pie, known as Hachis Parmentier?

A Hachis Parmentier is a very popular French dish made with a layer of buttery mashed potatoes covering a meat filling. It was originally adopted to make use of leftover stew or roast. The meat, veggies and gravy were minced (or ground) and topped with mashed potatoes, all in the form of a pie. This dish was named after Antoine-Augustin Parmentier, a French pharmacist and agronomist, who popularized the use of potatoes in French cuisine.

The rustic version of Hachis Parmentier is still widely popular in France today, to make do with leftover Beef Bourguignon or Flemish Beef Carbonnade, for instance.

But over the years, the recipe was also “simplified” a bit. It is today just as widely enjoyed made with ground beef instead of leftover stew – likely so one could make a Hachis Parmentier without having to wait to have leftover stew first. And it is this quicker and simpler “modern” version that I am excited to be sharing here today.

A Hachis Parmentier is a dish dear to virtually every French child (and kid at heart!). We loved to see it being served to us at our school cantine, and I love to occasionally order it whenever I eat out in a Bistro as well. 

So, what makes the “Hachis Parmentier” different?

Since the Hachis Parmentier began by making do with leftover stew, there isn’t one recipe that is the “correct” one. But the most common recipe for Hachis Parmentier is the one I am sharing here today.

This classic Hachis Parmentier recipe is all about the choice of fixings, to bring out true French flavors. First, the mashed potatoes are enriched with a very generous amount of butter – in typical French fashion – to turn them utterly rich and flavorful.

Unlike a Sheperd’s pie, there are no peas, nor corn in a Hachis Parmentier. The filling starts with a base of garlic, onion and carrots. The ground beef filling is then flavored with nutmeg, which yields a distinct warmth and signature flavor to this filling, that I would recognize amongst any other cottage pies. It is also spruced up with fresh parsley, which is perhaps the most commonly used herb in French cooking.

Lastly, a Hachis Parmentier traditionally bears a crisscross top (done using a fork) and is sprinkled with breadcrumbs. I personally love breadcrumbs instead of cheese, as it gives a nice crunch, is lighter, and allows the mashed potatoes and beef filling to shine.

That said, I wouldn’t hold it against you if you add a few sprinkles of cheese on top!

What’s the difference between a Cottage pie and a Shepherd’s Pie?

A Cottage Pie and a Shepherd’s pie are very similar pies, both prepared with a layer of ground or minced meat, covered with creamy mashed potatoes and baked until bubbly. So, what’s the difference? A Shepherd’s Pie is made with minced or ground lamb, while a Cottage Pie is made with beef.

That settled, it is then correct to say that a Hachis Parmentier, made with ground beef, is the French version of a Cottage Pie.

Ingredients you need for this French Style Cottage Pie (Hachis Parmentier)

1. Potatoes. Make sure you choose higher starch potatoes which are best for mashed potatoes, such as Russet potatoes, Idaho potatoes or Yukon gold potatoes.
2. Salt. Use a generous amount of salt in the cooking water for the potatoes for best flavor. Since we’re adding salt early on, you don’t need to add much salt to the potatoes later.
3. Milk. Choose whole milk or 2% milk to blend into the cooked potatoes.
4. Butter. Unsalted, room-temperature butter is mixed into the mashed potatoes to create an utterly creamy and rich mash, in true French fashion.
5. Ground Beef. I recommend you opt for lean ground beef.
6. Onions. Two onions, peeled and diced, create the perfect base of this meat filling. Large shallots work great too. 
7. Garlic. 4 cloves of garlic are required for this recipe, but you can use less (2) or more (up to 6) if you would like.
8. Carrot. While a British cottage pie usually also involves peas, the French Hachis Parmentier only calls for carrots. I love how they yield little bursts of sweetness into this dish.
9. Beef Stock. Ideally, opt for a low-sodium beef stock, but a regular one does great too. The beef stock adds an extra oomph of flavor, while creating a moist and tender meat filling.
10. Salt and Pepper. Basic, yet necessary!
11. Ground nutmeg. It adds depth of flavor to the filling, a great hint of warmth and pairs perfectly with ground beef. Fresh ground is best, if possible. I only include 1/3 teaspoon in this recipe, but feel free to add a pinch more if you want a more pronounced taste. 
12. An egg yolk. Added after the ground beef is fully cooked, an egg yolk adds just a hint of creaminess to the filling, without making it too rich.
13. Parsley. Fresh, flat-leaf parsley brings flavor and freshness.
14. Breadcrumbs. I recommend using homemade breadcrumbs, made by simply grating any of your favorite stale bread, such as a baguette, loaf or pain de mie. You can also use store-bought breadcrumbs if they are unseasoned.

Tips for perfect mashed potatoes:

Creating a rich and creamy smooth potato mash naturally makes a big difference for this dish. And while making mashed potatoes is simple, I have made my fair share of not-so-great potato mash in the past… This was often because I overcooked the potatoes, over-mashed them or added cold milk to blend, which altered the texture.

I picked up many lessons along the way and I can now say I have some solid tips to share to master a perfect potato mash – so here they are:

1. Use higher starch potatoes, such as Russet potatoes, Idaho potatoes, Yukon gold or Kind Edward potatoes. These varieties will result in fluffy, smooth mashed potatoes. Avoid waxy potatoes, such as New potatoes, French fingerling, baby potatoes, or Red Bliss. These have a firm texture that tend to stay firmer once cooked and won’t mash easily.
2. Do not cut the potatoes too small. Even though small chunks of potato do cook faster, they also absorb water more easily. This means the small chunks of potatoes will retain more water once cooked, which tends to result in a glue-like mash.
3. Start with cold water. Place the potatoes in cold water, add the salt, cover with a lid, and then turn the heat on to bring to a boil. This ensures the potatoes will cook through evenly. If you plop the potatoes in boiling water, the outside will cook before the middles do.
4. Salt the water, generously. Potatoes don’t absorb seasoning easily, so you need to salt the water generously for them to absorb enough salted water to bring out their taste. In my experience, it is difficult to oversalt water for the potatoes.
5. Drain the potatoes well. Make sure you drain the potatoes very well. You can also let them sit a few minutes for steam to evaporate. Potatoes that hold too much water result in gluey mashed potatoes.
6. Butter and milk at room temperature. The butter and milk you add to the cooked potatoes should be at least room-temperature or even heated. Potatoes will absorb the milk and fat more easily and remain creamy. Adding cold milk or butter will cool the potatoes too quickly and make them become sticky.
7. Do not over-mash the potatoes. The more you mix and mash the potatoes, the more starchier and gluier they become. Be gentle when mixing and stop right when the texture is to your liking. I don’t recommend using a hand-blender, but instead mashing the potatoes by hand with a masher or even a whisk.
8. Don’t make them too far ahead. Mashed potatoes tend to become dry and “cakey” as they sit. Try to prepare them at the last minute so they’re creamy and easily spread onto the meat filling.

Frequently Asked Questions

What potatoes to use for mashed potatoes?

As mentioned above, I recommend using higher starch potatoes, such as Russet potatoes, Idaho potatoes, Yukon gold or Kind Edward potatoes. Avoid waxy potatoes.

What can I serve this French-Style Cottage Pie with?

This Cottage pie is a great wholesome meal on its own. But you can serve it with a side of vegetable, such as French-style glazed carrots or Green Beans Almondine. I personally love it with a salad on the side, such as a Lyonnaise Salad.

How to store this French-Style Cottage Pie?

If you have any leftovers, you can store them in the fridge once completely cooled, well covered or wrapped for up to 3 days. To re-heat, simply pop them back in the oven at 350°F (180°C) for about 20 minutes.

Can I freeze this French-Style Cottage Pie?

Yes, absolutely. You can store any cooled leftovers well wrapped for up to 3 months in the freezer. Let thaw in the fridge for about 24 hours, and reheat in the oven at 350°F (180°C).

Audrey’s tips:

• Getting two clear layers of potatoes and meat filling is very satisfying in my opinion, and makes it much more visually appealing when you serve it. The key to stop the mashed potatoes from sinking into the filling is to cool the meat filling completely first. If you cover the filling while it’s still hot, the mashed potatoes are more likely sink into the filling.
• You can use ground lamb instead of ground beef (same quantity and cooking instructions).
• This recipe is best for a 11.5” x 8.5” (29cm x 22cm) baking dish

I hope you’ll love this French Style Cottage Pie (Hachis Parmentier) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More comfort recipes you may like: 

• Classic French Coq Au Vin Rouge
• French Style Macaroni Gratin
• French Roast Chicken (Poulet Rôti)
• French Chicken and Mushroom Pie (Tourte)
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

French Style Cottage Pie (Hachis Parmentier)

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 1 Hour 10 Minutes 1 Hour 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

For the filling:
1.75lbs (800g) lean ground beef
½ tsp salt
1 tbsp (15ml) extra virgin olive oil
1 tbsp (14g) butter, unsalted
2 small onions, peeled and diced (or large shallots) 
4 garlic cloves, peeled and minced
1 carrot, peeled and finely diced
3/4 cup + 2 tbsp (200ml) beef stock (ideally, low sodium)
1/3 tsp fresh grated nutmeg
½ tsp salt
½ tsp freshly ground black pepper
1 egg yolk
½ bunch fresh flat leaf parsley, stemmed and chopped
4 tbsp (30g) breadcrumbs

For the mashed potatoes:
2,2 lbs (1 kg) potatoes, peeled and cut in large chunks
1 tablespoon salt (for the boiling water)
3/4 cup + 2 tbsp (200ml) milk (whole or 2% mf), at room temperature
100g (7 tbsp) unsalted butter, at room temperature, cut in large chunks

Instructions

Make the filling
Step 1 - About ½ hour before cooking, take the meat out of the fridge and sprinkle it with ½ teaspoon salt. Let sit on the counter to allow to warm up slightly.

Step 2 -In a large skillet or frying pan, add the oil and butter over medium heat. Once the butter is melted, add the minced garlic and cook for 2 minutes, stirring occasionally. When the garlic is fragrant, add the diced onions and carrots. Cook for about 5 minutes, stirring occasionally, until the onion is fragrant.

Step 3 -Turn the heat to medium-high and add the ground beef, another 1/2 teaspoon of salt, pepper and nutmeg. Break the meat apart with a wooden spoon or spatula. Cook for about 6-7 minutes, stirring occasionally, until the meat is browned and most of the moisture has evaporated. Add the beef stock, and cook again for about 7-8 minutes until most of the moisture has evaporated.

Step 4 -Turn off the heat. Add the egg yolk and stir to combine. Add the freshly chopped parsley and stir to combine. Taste and adjust seasoning if needed (salt, pepper to taste). Set aside to cool.

Make the mashed potatoes

Step 1 - Place the potatoes into a large pot and cover with water by at least 2 inches (5 cm). Add generous amount of salt (1 tablespoon worth works for me), cover with a lid, turn on the heat to bring to a boil. Cook for 15 minutes or until you can poke a pointy knife through a potato chunk.

Pre-heat the oven to 350°F (180°C) with a rack in the middle.

Step 2 - Drain potatoes immediately and let steam evaporate for about 5 minutes. Transfer the potatoes into a large mixing bowl. Add the room temp milk and mash using a masher until just mashed enough (do not over-mash!). You can go for a chunky or creamy texture – your choice! Fold in the butter. Taste and adjust seasoning if needed (salt, pepper). 

Step 3 - Lay the cooled beef filling at the bottom of a 11.5” x 8.5” (29cm x 22cm) baking dish. Spoon the mashed potatoes over the meat, and spread gently to cover entire dish. Using a fork, crisscross the entire top and sprinkle with an even layer of breadcrumbs.

Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the meat filling to thicken.

The post French Style Cottage Pie (Hachis Parmentier) appeared first on Pardon Your French.

The Origin of the dish.

You can assuredly feel the strong influence of Belgian Flanders in this dish, with the brown ale being used to braise the meat, instead of wine, as is usually done in the rest of French Cuisine, in the famous Beef Bourguignon for instance. The Flemish region – straddling the Franco-Belgian border – is worldwide famous for its breweries and ales – which are very often used in the local cooking repertoire.

Just like in Belgium, the Carbonnade is a very popular dish in French Flanders and you can find it served in most “Estaminets” – the name given to the local bistros that serve typical regional food and drink, in the North of France. A traditional Carbonnade is made with brown ale, beef and brown sugar. But you can find different local twists on it – like rabbit replacing beef, and local speculoos cookies being crumbled into the sauce, as a substitute for traditional brown sugar. In fact, you can find a version of a Rabbit and Speculoos Carbonnade recipe in my cookbook, “Rustic French Cooking Made Easy”.

Tips for Success:

The Beef

As with any beef stew, perhaps the most important step is to start with the right cut of beef. For a Carbonnade, choose collagen-rich cuts (known as “stewing beef”) such as shank, sirloin tip, chuck roast, and blade.

Stay away from pre-packaged chunks, which tend to turn chewy once cooked. Instead, choose one or a few large pieces (2 1/2 pounds total), and then cut them into 1 1/2 to 2-inch cubes. Try to stay true to this cut size, as the cubes will shrink slightly as they cook. Go any smaller and they won’t hold up to the hours of stewing.

The Maillard Reaction

Another key to a great Carbonnade is the proper browning of the beef. Browning occurs over medium-high heat, where the beef proteins melt with sugar to create new molecules responsible for roasted aromas and flavors. This process, called the Maillard reaction, is essential to build flavor in a stew. Do not rush this step – it is well worth it. Work in several smallish batches. Do not overcrowd the pan, and ensure the beef cubes bear a brown crust on both sides before starting another batch.

The beef pieces will render juice as they cook, but if there is enough space between the them, the juice will evaporate correctly. If the pieces are too close together, the juice will surround and boil them, resulting in greyish and rubbery beef cubes. Also, always resist the urge to stir the meat as it cooks. The piece will likely stick at first and come off once browned.

What beer to choose for a Carbonnade?

A Fleminsh Carbonnade relies on brown ale to build a rich, sweet and salty gravy. Traditional recipes call for a deep Belgian Trappist Ale, such as a Dubbel or a stronger Tripel, if you want to build a darker, more intense gravy. 

These Belgian Trappist ales are dark brown in colour, with subtle bitterness and fairly heavy, round bodies which makes them perfect for cooking rich, earthy stews. They have a great cereal character and sweet, caramel-like malty notes which will show well in the Carbonnade – giving it that distinct sweet and salty appeal.

My suggestions are:

• Dubbels: Westmalle Dubbel, Chimay Premiere , La Trappe Dubbel, Rochefort 6.
• Tripels: Westmalle Tripel, Chimay White, La Trappe Tripel, Achel 8.

Belgian Trappist ales are usually fairly strong (6%-8% ABV), but don’t worry – most of the alcohol evaporates during the cooking process.

The pot

To achieve this stew, you will need a heavy bottomed Dutch-oven (about 6-quartz) that can go from the stove top to the oven.

The timing

A Carbonnade is a big dish best suited for weekends, when you can devote a few hours to being home. This is a simple recipe that requires minimal effort and prepping, but the stew cooks for 2 1/2 hours, so plan accordingly.

But do know it is even better when reheated the next day, as the flavors meld and improve overnight in the fridge.

Serving

In Flanders, a Carbonnade will typically be served with French fries on the side. I personally love to serve it with boiled baby carrots, and/or boiled potatoes or egg noodles.

Summary of cooking tips:

• Use a heavy bottomed Dutch-oven (about 6-quartz). 
• For the beef, choose a collagen-rich cut such as shank, sirloin tip, chuck roast, and blade. Cut it into 1 1/2 to 2-inch cubes. Do not rush the browning of the beef. 
• For the beer, choose a Belgian Trappist ale, such as a Dubbel or a Trippel. 

I hope you’ll love this Flemish Beef and Beer Stew (Carbonnade Flamande) recipe as much as I do! If you have any questions, please leave a comment. 

More French Stews & Braised Meats to enjoy:

• Creamy French Tarragon Chicken
• Beer-braised Spiced Pork Shanks
• Shallots and Bacon Chicken Fricassee
• Classic French Beef Bourguignon
• Classic French Coq Au Vin  Rouge
• Classic French Coq Au Vin Blanc
• Chicken Chasseur (Classic French Hunter’s Chicken) 
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 

Flemish Beef and Beer Stew (Carbonnade Flamande)

Print Recipe

Serves: 6-8 people Prep Time: 30 minutes Cooking Time: 2 Hours 30 Minutes 2 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

2 1/2 lbs (1.14kg) chuck roast, cut into 1-inch pieces (or other stewing beef cut - see above notes)
Salt, fresh ground black pepper to taste
4 tbsp (56g) butter, divided
2 medium yellow onions, peeled and sliced in 1/4 inch thick half rounds
3 garlic cloves, peeled, left whole but lightly crushed 
3 tbsp (23g) all-purpose flour
1 1/2 cups (12 oz bottle) Belgian Trappist Ale
1 (250ml) cup beef stock
4 sprigs fresh thyme
2 bay leaves
1 ½  tbsp (18.75g) dark brown sugar

Instructions

Step 1 - Pat the beef cubes dry with paper towel and season them well with salt and black pepper. Let rest to near room temperature for about 30-45 minutes prior to starting cooking. 

Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Working in batches, add the beef cubes and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef.  Transfer the browned beef to a separate bowl. 

Pre-heat your oven to 325F (163C) with a rack in the middle.

Step 3 - Lower the heat to medium, add 2 more tablespoons of butter to the Dutch-oven to melt, and add the sliced onions and garlic. Cook for about 10-15 minutes until the onions are browned and caramelized. 

Step 4 - Add the flour and stir for 2 minutes until the onions are evenly coated and the flour starts to brown. This cooks the "rawness" out of the flour.

Step 5 - Pour in the brown ale and scrape any browned bits from the bottom of the pot with a wooden spoon. Add the beef stock, thyme, bay leaves, brown sugar, browned beef cubes and stir to combine. The liquid should almost cover all the beef cubes. 

Cover with the lid and place in the oven. Let cook for 2 hours, until the beef is fork tender. 

Before serving, adjust seasoning if needed and discard of the thyme and bay leaves. 

The post Flemish Beef and Beer Stew (Carbonnade Flamande) appeared first on Pardon Your French.

French slow-cooking at its best

Making a Classic French Beef Bourguignon at home embodies the essence of “French slow-cooking”, where one takes their time in the kitchen and enjoys the process every step of the way. This is a recipe best suited for making on weekends, where you can devote a few hours to being home as the whole dish takes about 3 hours from start to finish. That said, Beef Bourguignon is a dish that really requires more time and patience than it does skill. It requires minimal effort and prepping, and for the rest, you can simply keep an eye on your oven while you go on with your other weekend activities.

There are no shortcuts to build this stew’s flavor, but that doesn’t mean it isn’t easily achievable by the everyday home cook. Before diving into this recipe, here are a few of my recommendations on choosing the right cut of beef, proper red wine and a few other tips to know for making a first-rate Classic French Beef Bourguignon in your own kitchen. 

What cut of beef to choose for a Beef Bourguignon? 

Probably the most important thing is to start with the right cut of beef. For a Classic French Beef Bourguignon, you want to choose a cut that is collagen-rich so it will stay juicy and tender after hours of cooking. My recommendations are:

• Beef chuck (readily available, affordable) 
• Short rib (reliable, but pricier) 
• Fatty brisket
• Outside round (relatively lean) 

No matter which cut of beef you choose, I recommend you stay away from pre-packaged, pre-cut beef. These are often lean chunks, which won’t turn tender once cooked. Instead, go to your butcher or deli stand, and make sure you ask for a piece that is well-marbled – meaning, with fatty white streaks running throughout the meat. Once home, you can start by trimming off the excess fat from the beef – but not too much. You still want some fat to make the beef tender. Then, slice the beef into 1 ½ inch chunks – no smaller, as the cubes will shrink slightly as they cook and any smaller and they won’t hold up to the hours of cooking. 

As an add-on, some recipes suggest adding a gelatin-rich pig foot (sometimes called trotter) into the sauce before it goes into the oven. The gelatin is naturally drawn out of the foot while stewing and creates a thicker, richer sauce. You can then discard of the foot or eat it.

The Maillard Reaction 

Another crucial step to building a flavorful Beef Bourguignon is the initial browning of the beef cubes. Before adding the liquids (wine/broth) and stewing the meat in the oven, the recipe will ask you to brown the beef chunks in butter and the rendered fat from the bacon strips (lardons). This step is perhaps the most tedious one in this recipe, but one you should not skip, at all costs. 

The browning of the meat occurs over medium-high heat when the beef proteins melt with natural sugar to create new molecules responsible for roasted aromas and flavors. This process, called the Maillard reaction, is essential to build flavor in a stew. It creates the hearty, rich flavors we all love in a stew.  Do not rush this step – it is very worth it. Work in several batches, making sure to not overcrowd the pan, and ensure the beef cubes bear a brown crust on both sides before starting another batch. 

The beef pieces will render juice as they cook, but if there is enough space between them – at least 1 inch – the juices will evaporate. If the pieces are too close together, the juice will surround the meat and “boil” it, resulting in greyish and rubbery beef cubes. Also, always resist the urge to stir the meat as it cooks. The piece will likely stick at first and come easily off once browned.

Which red wine to choose? 

To build the sauce of a Classic French Beef Bourguignon, a dry and fruity red wine is preferred – one ideally produced in Burgundy. My recommendations are: 

• Pinot Noir (light-bodied) 
• Gamay (light-bodied) 
• Merlot (medium-bodied) 
• Cabernet Sauvignon (full-bodied) 

The fuller the body of the wine, the deeper and richer the sauce will be. You shouldn’t necessarily reach for a pricy bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 

A splash of French Brandy, such as a Cognac or Armagnac, is also suggested (but not 100% required) to build extra depth of flavor. 

Can’t find “lardons”?

A Beef Bourguignon traditionally include “lardons”, which are thin strips of cured pork belly, very common and readily available in all grocery stores across France. You can make your own by slicing thick-cut bacon across the grain into short matchsticks. As a substitute, pancetta sliced in thin sticks works well too.

The Vegetables. 

Carrots, cremini or button mushrooms, pearl onions and garlic make up the simple list of vegetables found in a traditional Beef Bourguignon. Any other fixings like celery or turnips are a total faux pas. 

While the other vegetables are simply added in the sauce to stew, mushrooms are sautéed on the side, in butter, and added to the stew during the last half hour of cooking. Sautéing the mushrooms is to obtain a nice sear. You want the mushrooms to be golden and slightly caramelized, so they deliver all their flavor. If you skip this step and simply stew them in the sauce, they will turn rather rubbery and bland in flavor. 

What accompaniments? 

A Beef Bourguignon is traditionally served with boiled baby potatoes or over mashed potatoes. Although, I find it delicious served with a classic Potato Gratin Dauphinois, buttered egg noodles, white rice or even polenta. A side of sweet peas or Green Beans Almondine is lovely too. 

Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely, yes. In fact, many people find this dish tastes even better the next day, once the flavours have melded even further. Feel free to make this dish a day ahead and store in the fridge once completely cooled. Reheat slowly before serving.

Can I make this dish alcohol-free?

It may be possible, but unfortunately, I would not suggest it. You can skip the optional Brandy in the dish, but the red wine is the 1b to the beef’s 1a. The dish really centers around the richness and complexity (and even the colour) of the wine.

Can this dish be made without the use of pork?

Unlike the red wine, which is mandatory in my opinion, the use of pork can be optional if you prefer not to use it, or cannot use it. It does lend some delicious flavours and the trotter does naturally thicken the dish a bit, but this can be worked around. If you just don’t enjoy the taste of bacon, you can try using pancetta as an alternative.

I can’t find pearl onions, any alternatives I can use?

Before you go thinking you can’t find pearl onions, check your local grocer’s freezer! I recently found out that many grocers sell pearl onions already peeled, frozen and ready to use. If not, regular white onion can be substituted.

Audrey’s Cooking Tips: 

• To achieve this big stew, you will need a heavy bottomed Dutch-oven (about 6-quartz) that can go from the stove top to the oven. 
• Take the beef out of the fridge about 2 hours before starting cooking so it has time to come to room temperature. Make sure you pat it dry with paper towel and season it with salt and pepper beforehand as well. We want to allow enough time for the salt to penetrate deep into the meat. 
• If you do not have Brandy on hand, simply substitute with 2 extra tablespoons of wine.
• This recipe gives you 4 large servings, and if you have any leftovers, just know a Beef Bourguignon tastes even better reheated the next day. 

I hope you’ll love this Classic French Beef Bourguignon recipe as much as I do! If you have any questions, please leave a comment! 

• Lamb Navarin (Navarin d’Agneau)
• French-style Braised Oxtail
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Simple Chicken Marengo with Mushrooms
• Coq au Vin Blanc 
• Coq au Vin Rouge 
• Flemish Beef and Beer Stew (Carbonnade a la Flamande)
• Chicken Chasseur (Classic French Hunter’s Chicken)

Classic French Beef Bourguignon

Print Recipe

Serves: 4 Prep Time: 30 minutes Cooking Time: 3 hours 3 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 23 voted )

Ingredients

2.5 to 3 lbs (1.1-1.4 kg) stewing beef, cubed
2 tsp salt
2 tsp fresh ground black pepper 
4 tbsp (57g) unsalted butter, divided
8 ounces cured pork or 5-6 slices bacon, cut in fine strips
4 sprigs thyme
3 bay leaves
3 garlic cloves, peeled and finely chopped
10 pearl onions, peeled
4-5 medium carrots, peeled and roughly chopped
2 cups (500ml) red wine
2 tbsp (30ml) brandy
2 cups (500ml) beef broth
2 tbsp (50g) tomato paste
¼ cup (32g) flour
Optional: 6-7 sprigs parsley, for garnish

For the mushrooms: 
2 tbsp (28.5g) unsalted butter 
1lb (0.45kg) cremini mushrooms, quartered
¼ tsp salt
½ tsp freshly ground black pepper

Instructions

Step 1 - About 2 hours before cooking, pat the beef cubes dry with paper towels and season them well with salt and black pepper. Let rest to near room temperature.

Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the Dutch-Oven. 

Pre-heat your oven to 325°F ( 163°C) with a rack in the middle. 

Step 3 - Working in batches, add the beef cubes to the Dutch-oven and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef.  Transfer the browned beef to a separate bowl or plate.

Step 4 - Melt 2 tablespoons of butter in the Dutch-oven and add the garlic, carrots, pearl onions, thyme and bay leaves. Cook for 6-7 minutes, until the onions are glistening.

Step 5 - Add the beef and bacon back in the Dutch-oven. Add the tomato paste and sprinkle with the flour. Stir all the ingredients until no dry flour is visible. Pour in the red wine, brandy and beef stock so the meat is barely covered. Bring to a simmer, cover with a lid and cook for 1 hour 30 minutes in the oven. 

While the stew cooks in the oven - Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the mushrooms, season to taste with salt and black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned. 

Take the Beef Bourguignon out of the oven and stir in the mushrooms. Return the pot to the oven for 30 more minutes. Take the Beef Bourguignon out of the oven, adjust seasoning if needed (salt, pepper). Let the Beef Bourguignon sit for 15 minutes before serving. 

 

 

The post Classic French Beef Bourguignon appeared first on Pardon Your French.

And I truly adore this concept, I really do. But sometimes, opting for short-cuts or more convenient solutions, like a slow-cooker, is just the way to go. The truth is, Beef Bourguignon is one of my favorite dishes, but I don’t make it as often as I would like to because I don’t always have the time. A traditional Beef Bourguignon (as per featured in Julia Child’s Mastering the Art of French Cooking) takes up to 5 hours in the kitchen, where you need to be in and around the kitchen for the majority of the time. 

For these reasons, I decided to forgo tradition and develop this delectable Beef Bourguignon recipe that can be done in a slow-cooker. This makes this big, hearty recipe so much more manageable (there’s no need to watch the stove top or oven), easier, and you can make it any day of the week!

And because a Beef Bourguignon is originally already a slow-simmered dish, adapting the recipe to a slow-cooker only took a few little tweaks. And I think the result is still amazing!

The start of this recipe quite closely follows the steps of the Boeuf Bourguignon, where the meat is first seared and browned in large frying pan and the broth is built on top of the rendered meat fat. I simply could not skip on the initial step, as it is essential to impart flavors to the meat and build layers of flavors within the dish.

The rest of the recipe consists of all the ingredients being placed in the slow-cooker, and little else. Simple enough, right?

This recipe works for the two different settings of a slow-cooker: low or high. On low, it takes between 7h30 and 8h to cook, so this is ideal for preparing it in the morning and coming back to a ready meal after a workday for dinner. On high, it takes between 4h30 to 5h , perfect for preparing it early in the morning and having it ready for lunch.

Whether you opt for a low or high setting, you’ll know your Beef Bourguignon is ready to be enjoyed when the beef is fork-tender, the sauce is rich and fragrant, and the veggies glistening.

There are many recipes for Beef Bourguignon, and this one is likely one of the easiest. But taking a few short cuts and opting for a slow cooker, doesn’t mean you can skip on the quality of the ingredients. In this case especially, choosing the proper beef cut and red wine will make a big difference. So make sure you read these cooking notes before you start the recipe.

Cooking notes:

• What cut of beef to choose? For a Beef Bourguignon, you want to choose a cut of beef that is collagen-rich and that’ll stay juicy and tender after hours of cooking. The best options are: beef chuck (the best, in my opinion), fatty brisket and oxtail.
• What red wine to choose? A medium-bodied, dry and fruity red wine is preferred, and ideally produced in Burgundy, such as a Pinot Noir or Gamay.
• Can’t find cured pork? A Beef Bourguignon traditionally contains cured pork, which is very common to find in France. But thick cut bacon makes for a great substitute.
• What accompaniment? A Beef Bourguignon is traditionally served with baby potatoes (cooked in the stew) or over mashed potatoes. Although, I find it delicious served with egg noodles.

Slow-Cooker Beef Bourguignon

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 4-8 Hours 4-8 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 11 voted )

Ingredients

8 ounces cured pork or 5-6 slices bacon, cut in fine strips
2.5 to 3 lbs (1.1-1.4 kg) stewing beef (ie. beef chuck), cubed
1 tsp salt
2 tsp fresh ground black pepper, divided
4 sprigs thyme
4 sprigs rosemary
1 bay leaf
3 garlic cloves, peeled and finely chopped
1 large onion, peeled and thinly sliced
4-5 medium carrots, peeled and roughly chopped
3 celery stalks, chopped
1lb (0.45kg) cremini mushrooms, halved (white or brown)
1 cup (250ml) red wine
2 tbsp (30ml) brandy
2 cups (500ml) beef broth
2 tbsp (50g) tomato paste
¼ cup (32g) flour
6-7 sprigs parsley, for garnish
Optional: 2 tbsp (15g) cornstarch

Instructions

Step 1 - In a large frying pan, sautee the bacon strips for 5-6 minutes until brown, but not crisp yet. Transfer into the slow-cooker (turned on) and keep the rendered fat into the pan. Pat dry the beef cubes, and season with 1 tsp salt and 1 tsp pepper.

Step 2 - Sautee the beef cubes into the frying pan with the thyme, rosemary and bay leaf for 10 minutes, until brown and cooked. Add to the slow cooker with the garlic, onion, carrots, celeri and mushrooms.

Step 3 - Add the red wine and brandy to the frying pan and stir with a wooden spoon to scrape off the remaining beef and bacon bits (full of flavor!). Stir in the beef stock and tomato paste and bring to a simmer. Whisk in the flour and 1 tsp black pepper, and whisk continuously until the flour is fully incorporated and the sauce has slightly thickened. Add the sauce to the slow cooker (it should cover about 2/3 of the meat and vegetables). Stir everything and cook for 4:30-5h (on high) or 7:30 to 8h (on slow), until the beef is fork tender.

Step 4 - Once the beef is fork-tender, test the consistency of the sauce: it should be thick enough to coat the back of your spoon. If you find it too thin, stir 2 tablespoons of cornstarch into ¼ cup of cold water and add to the sauce. Whisk until it thickens.

Season to taste, discard of the thyme, rosemary and bay leaf, garnish with fresh parsley, and serve over ­mashed potatoes, egg noddles or white rice.

If you try this Slow-Cooker Beef Bourguignon recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

The post Slow-Cooker Beef Bourguignon appeared first on Pardon Your French.

But lesser known (even to most French people) is the traditional Easter Beef, a regional speciality served in the southern Massif Central of France.

In this mountain-and-plateau part of France, 80% of the land is devoted to cattle farming. So it’s no surprise that beef is at the centre of most of the region’s culinary specialties. And of all its locally raised bovines, the most renowned is probably the Fin Gras du Mézenc. Its beef is praised as a delicacy meat achieved by feeding the cows with top-quality natural hay from the local mountains. This beef is traditionnaly sold and enjoyed at Easter, known to be a great protein-packed feast to break the fasting period of the Lent (in French,“Le Carême”). 

So today’s recipe for a great Roast Sirloin Tip (although not made with some exquisite Fin Gras du Mezenc) is my ode to this lesser-known regional tradition of the Easter Beef. Once again, a little way of showing you another side of French culinary tradition… with regional individualities in the spotlight.

The Recipe

Contemplating the idea of feeding guests with a beef roast is something I would have never thought of up until a few years ago. But as you may know, my passion for the kitchen had me try a few successful meat recipes . And of all them to date, I have to say this recipe is the one I have no doubt will stay in my cookbook for life.

This roast sirloin tip recipe requires a few simple ingredients, very minimal preparation and is sure to give you a perfect roast – every single time. You’ll achieve tender, juicy meat with a great sear all-around.

The key here relies on following precise resting periods for the meat: at least 12 hours in the fridge, 1 hour resting on the counter, 30 to 40 minutes resting in the oven, and a final 30 minutes rest before serving. Don’t be tempted to skip or speed up these recurrent resting periods as they are crucial to build up the flavours and tenderness in the meat. 

Searing the meat in a pan and then roasting it in the oven at 250F will caramelize the outside, then the temperature is turned down.

To top off this sirloin tip roast, I am suggesting a delicious Warm Sherry Vinaigrette, that you can put together is less than 10 minutes. This warm sherry vinaigrette goes perfectly with horseradish too, so you can choose to offer both options to your guests.

Cooking notes:

• These cooking instructions are ideal for a 2.5lbs sirloin tip, which will serve about 4 people.
• Having a meat thermometer for this recipe is not mandatory, although recommended. I have been able to achieve a perfect roasting several times without a thermometer – but if you’re planning on splurging on a roasting meat every once in a while, investing in a thermometer to ensure it’s always properly cooked will be well worth it.
• If the roast is not tied up already when purchased, use some butcher twine to tie it up which will help to hold the roast together during the cooking process.
• If you don’t have a meat thermometer, check the roast at the end of the cooking time by piercing it with a skewer. The juices should run red for rare, pink for medium and clear for well-done. 
• For the warm Sherry Vinaigrette, I used Maille Sherry Vinegar (one of the best around, in my opinion). But because the vinaigrette is cooked down and warmed-up, any sherry vinegar of your choosing could work.

If you try this Roast Sirloin Tip & Warm Sherry Vinaigrette, let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

Sirloin Tip Roast with Warm Sherry Vinaigrette

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 2h15 2h15

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 13 voted )

Ingredients

For the roast:
2.5 lb sirloin tip roast
1 tsp salt
1 tbsp olive oil
1 tsp fresh ground black pepper
3 larges cloves of garlic (minced)

For the Warm Sherry Vinaigrette :
1 medium shallot, minced
2 tablespoons Sherry vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and Pepper
9 tablespoons extra-virgin olive oil

Instructions

The day prior -  With the tip of your fingers, evenly rub the outside of the roast with a teaspoon of salt. Once salted, tightly wrap the roast in plastic wrap, and allow to rest in the fridge overnight.

The next day - Take the roast out at least an hour before cooking, allowing it come up to near room temperature ( very important step – this will ensure an even cooking of the roast).  

Once the roast has come to room temperature, unwrap from the plastic wrap and gently pat dry with a paper towel.

Preheat your oven to 250F.

While oven is preheating – Over medium-hight heat on your stove, heat up the olive oil and minced garlic in a large pan (heavy bottomed, cast-iron style).

As soon as the olive oil is heated (it should start to smoke a bit), place the roast in the pan and sear it on each side for 3 minutes, in order to get a golden brown colour all over.

Once the roast is seared on all sides, transfer to a baking tray with a rack. Make sure you scrape off the bits of cooked garlic from the pan and sprinkle them on the roast.

Cook the roast for about  1 hour and 20 minutes (if you have a meat thermometer: until the roast is 120F for medium-rare, or 130F for medium).

After this cooking time, (or once the roast has reached this temperature), turn off the oven and let the roast rest inside the oven, for 30-40 minutes (if you have a meat thermometer: until the roast is around 130F for medium-rare or 140F for medium).

Important: do not open the oven door at this time, as you want to keep all the heat inside to let the roast continue cooking (it will be tempting to take a peak, but don’t!).

Remove the roast from the oven, and allow to rest 30 minutes before slicing and serving. Allowing this resting time is very important, to allow the meat to re-distribute all the inner juices evenly.  

For serving, top each slice with a generous dollop of warm sherry vinaigrette and a sprinkle of horseradish.

For the warm sherry vinaigrette :

In a small saucepan, over low heat, whisk together the shallot, the sherry vinegar, lemon juice, the Dijon mustard, and salt and pepper to taste. Cook slowly for about 5 minutes, until the shallot is translucent (to kill its sharpness).

Add the oil in a stream, whisking continuously until the dressing is emulsified.

Just before serving, make sure the vinaigrette is moderatly heated up (warm, but not hot).

The post Roast Sirloin Tip & Warm Sherry Vinaigrette appeared first on Pardon Your French.

The Kig Ha Farz is a traditional regional dish hailing from Finistère, in Brittany. It is generous, earthy and a joy for lovers of homely French stews. Although this one comes with a typical twist from Brittany: buckwheat flour!

The two flour-based dumplings (called “farz”) are the most unsual components of the dish here, but truly make the dish. The white farz (white flour based) is dense, smooth and slightly sweet.The black farz (buckwheat flour based) is earthy, nutty and crumbled into fluffly little dumplings.

These farz are traditionally made in Farz Bags. Since I didn’t have a Farz bag (and I would assume most you don’t have one either), I had to get creative. I placed a cotton dish towel in a bowl, poured in the buckwheat batter, gathered the four corners of the towel to make a loose pouch and tied it with butcher’s twine (the farz swells up as it cooks, so make sure the pouch is a bit loose). I repeated the same process for the white farz, dropped both pouches in the simmering meat broth for two hours, and voila!

Once cooled to room temperature, the white farz is simply meant to be unwrapped from the pouch and sliced. For the black farz, grab the pouch and roll it between your hands (to break and crumble apart the inside contents). Shake it too, if needed. When you open the bag, the farz should be all-crumbled up into tiny dumplings, ready to be enjoyed with a delicious Pot-Au-Feu.

According to French Chef Raymond Blanc, pot-au-feu is “the quintessence of French family cuisine. The most celebrated dish in France.”

Personally, I don’t know if I would go as far as saying it is the most celebrated dish in France (maybe it used to be, several decades ago?). Pot-au-feu has as very “vintage” image nowadays in France. People see it as the kind of meal you will only get to eat when you visit your grandparents for Sunday lunch (which I am not sure is a good or bad thing?). Still, it is true to say that a pot-of-feu is the epitomy of French family cuisine. It is the kind of meal meant for a Sunday that gets the whole tribe gathered around a table. A feast of boiled meats and vegetables that offers something for everyone to pick at, according to their taste.

A traditional Pot-au-feu calls for boiled cuts of beef and poitrine salee (“salted pork breast”), which is a meaty, salty piece of pork. It’s hard to find it here in North America, so you can substitute it for corned beef (for a similar meaty texture), or for pork belly or Canadian bacon (for a similar salty taste). As a leaner option this time, I opted for slices of pork shoulder.

And in the case of a kig ha farz, I find that pork sausages are a great addition. They pair deliciously with the buckwheat farz and are very reminiscent of Brittany cuisine, which is heavily pork-based. Some pot-au-feu recipes also call for bone marrows, which helps thickens the broth.

Lastly, the kig ha farz is to be enjoyed with “lipig”, a sauce-like condiment made of slowly caramelized shallots in salted butter. Most French recipes around call for the use of the onions from Roscoff, a distinctive pink onion coming from the same area of Finistère, in Brittany. But as a substitute, shallots work perfectly.

Buckwheat dumplings, boiled pork sausages, shallots and salted butter… it doesn’t get more “Breton” than that.

If you try this Kig Ha Farz recipe, let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. 

Bon Appétit! Or as the Bretons say, Kalon Digor!

Kig Ha Farz, Breton stew with Buckwheat dumplings

Print Recipe

Serves: 6 people Prep Time: 1 hour Cooking Time: 3 hours 3 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the black Farz

2 cups (250g) buckwheat flour
1 egg
15cl sour cream
¼ cup butter (65g) (1/2 stick)
20cl milk

 

For the white farz

2 cups (250g) white flour
2 eggs
¼ cup (55 g) sugar
2 tbsp (30g) butter
25cl milk

 

For the Pot-au-Feu

1 onion
2 cloves
1 garlic clove
2 bay leaves
3 sprigs of thyme
3 lbs pork sausages
3 lbs mixed meats (ie. pork shoulder, pork belly, corned beef)
5 carrots
2 leeks
½ head of cabbage

 

For the lipig

2 shallots
1 ½ tbsp (40g) salted butter

Instructions

Fill half of a big stew pot (or Dutch-oven) with water. Throw the mixed meats in it (with the exeption of the sausages). Peel the onion, and poke it with the cloves. Throw the onion, garlic, bay leaves and thyme in the water. Cover, bring to a boil and simmer for 1 hour.

Meanwhile, prepare the farz.

For the black farz – Melt the butter in a small sauce pan. In a large bowl, whisk together the buckwheat flour, eggs, sour cream and melted butter. Slowly add in the milk while whisking, until you get a smooth, thick but “liquidy” batter. Pour the batter in the farz bag (or dish towel placed in a bowl), tie it up loosely (as the farz will swell up while cooking).

For the white farz - Melt the butter in a small sauce pan. In a large bowl, whisk together the white flour, sugar, eggs, sour cream and melted butter. Slowly add in the milk while whisking, until you get a smooth, thick “liquidy” batter. Pour the batter into a second farz bag (or another dish towel placed in a bowl), tie it up loosely (as the white farz will also swell up while cooking).

Place both farz bags and the pork sausage in the simmering broth and cook for two hours.
After the 2 hours, peel the carrots, remove the green parts from the leeks, cut the cabbage in large wedges and place in the simmering broth for 45 minutes.

While you wait, prepare the lipig – Peel and finely mince the shallots, and let them melt in a small sauce pan, over medium heat, with the butter and two ladles of hot broth. Stir once and a while, until you get a thick, creamy consistency.

To serve, remove the farz bags from the broth. Cut the white farz into slices, and crumble the black farz into tiny dumplings. Remove the meats and veggies from the broth, and serve with the lipig.

The post Kig Ha Farz, Breton stew with Buckwheat dumplings appeared first on Pardon Your French.