Prepare Brouffade Arlésienne, a Rhône Valley braised beef casserole made with marinated chuck, garlic, bay, nutmeg, capers, cornichons, anchovies and onions.
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Servings
Ingredients
Units
INGREDIENTS TO MARINADE:
2
steaks, 1.5 pounds each, — neck and shoulder sliced into 1/3 inch thick slices
3 tablespoons
grapeseed oil
2 medium
bay leaves
4 cloves
garlic, — lightly crushed
1 whole
clove
Freshly grated - a good pinch
BROUFFADE:
2 medium
onions, — peeled, quartered and finely sliced
3 tablespoons
drained , — chopped
10 medium
chopped cornichons
6
anchovy fillets
3 tablespoons
red wine vinegar
1.5 tablespoons
plain
1.5 cups
Instructions
1
the meat the day before serving: Slice into 1/3 inch thick slices. Lay the slices in a large non-reactive shallow tray and pour over the oil. Then, add the bay leaves, garlic, cloves and a good pinch of freshly grated nutmeg. and leave in a cool place to marinate overnight.
2
Prepare the brouffade: Preheat the oven to 450°F/220°C. Before cooking, remove the meat from the . Strain the marinade and reserve the oil and the garlic cloves.
3
Place the anchovy fillets into a mortar and mash with the flour before thinning with red wine vinegar. Pour the anchovy paste into a large bowl and add the oil from the marinade. Stir well and with salt and ground black pepper. Take the meat slices and add to the pan ensuring an even coating throughout.
4
In a large hot skillet, sear all the meat until brown on both sides. Work in batches if necessary. Transfer into a large casserole pot and carefully layer alternative sliced onion and chopped capers. Carefully pour over the beef stock, with a little water if required.
5
Cook: Create a perfect seal on the casserole dish by sealing the lid of the pot with a ribbon of firm made from flour and water. Bake the casserole for 2 hours before reducing the temperature to 375°F/190°C, and cook for another half hour.
6
Bring to the table, removing the seal at the table in front of your guests. There's always great excitement as the lid is removed revealing the most beautiful , which smells so fabulous.
Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
