Boeuf A La Gordienne Provencal Braised Beef Recipes

BEEF PROVENCALE

Steps:

• Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the roast, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.
• Crush the tomatoes through your fingers into the slow cooker; stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
• Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker.
• To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade, parsley, and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper, to taste. Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.

BOEUF A LA GORDIENNE (PROVENCAL BRAISED BEEF)

Steps:

• Cut the meat into 2-inch cubes. Peel the onion and stud with cloves. Tie together the thyme, sage, bay leaf, celery and orange rind to make a bouquet garni. Place the cubes of meat into a large bowl and cover with the wine and vinegar. Add the bouquet garni, garlic and onion, cover and refrigerate for 12 hours.
• Preheat the oven to 350 degrees. Cut the pork rind into 3/4-inch squares. Drop into boiling water for 2 minutes, then drain. Scatter 2/3 cup of the squares of the bottom of a 4-qt. enameled pot.
• Heat the oil in a nonstick 11-inch saute pan. Add the carrots and cook over high heat until lightly browned and caramelized, 7 to 8 minutes. Sprinkle with salt, pepper and nutmeg. Remove with a slotted spoon and set aside.
• Drain the cubes of meat and pat dry. Cut the bacon into thin matchsticks. Lightly brown the meat and the bacon in the same pan used for the carrots, about 5 minutes.
• Place the meat and bacon in the pot and surround with carrots. Cover the meat with the remaining squares of pork rind and pour the marinade over. Add the bouquet garni, garlic and onion. Season with salt and pepper. Cover the pot with a sheet of oiled waxed paper or parchment paper and place the lid on top. Bake for up to 5 hours, checking for doneness. (The recipe says five hours, but my dad thought this was too long, so judge as you will.).
• Remove the onion, garlic and bouquet garni from the pot. If desired, boil the cooking juices over high heat for several minutes to reduce to a syrupy consistency. Serve the meat with the carrots, bacon, pork rind and sauce.