Beef En Cocotte Recipes

OEUFS COCOTTE (BAKED EGGS)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
• Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
• Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
• Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

BEEF AND BEAN TACO CASSEROLE

Steps:

• Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
• In ungreased 2-quart casserole, place 2 cups (500 mL) of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
• Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup (125 mL) tomato and remaining 1/2 cup (125 mL) tortilla chips.

OEUFS EN COCOTTE

Steps:

• Preheat oven to 250 degrees.
• Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled, about 3 hours.
• Increase oven temperature to 350 degrees. Brush two 6-ounce ovenproof bowls with butter. Place two slices of tomato in the bottom of each bowl, overlapping slightly. Divide cheese evenly between bowls. Crack 2 eggs into each bowl; season with salt and pepper.
• Place bowls on a baking sheet and transfer to oven; bake until yolks are almost set but still slightly runny, 12 to 15 minutes. Remove from oven and preheat broiler.
• Spoon 2 teaspoons creme fraiche into each bowl and transfer to broiler. Broil until top is brown and bubbly and whites are set, about 1 minute. Sprinkle with chives and serve immediately.

BEEF EN COCOTTE

Steps:

• Heat oven to 250. Pat beef dry and season with salt & pepper. Heat 2 T oil in large Dutch oven over med-high heat until just smoking. Brown on all sides, 7 to 10 min, reducing heat if pot begins to scorch. Transfer beef to large plate. Add remaining 1 T oil to pot and heat over med heat until shimmering. Add onions and garlic, cover and cook until softened and wet, about 5 min. Remove the lid and continue to cook onions, stirring often, until dry and well browned, 10 to 12 min. Stir in sherry and cook until almost all of the liquid has evaporated, about 1 min. Off heat, nestle the beef, along with any accumulated juices, into the pot. Place large sheet of foil over the pot and press tightly to seal, then cover with lid. Transfer the pot to oven and cook to 120-125, 20 to 30 min. Remove pot from oven. Transfer beef to cutting board, tent loosely with foil and let rest for 20 min. Stir chicken broth into onions and simmer about 2 min. Off heat, whisk in butter, season with salt and pepper and cover to keep warm. Remove twine, slice meat against the grain into 1/4 inch slices and transfer to a platter. Spoon sauce over meat and serve.