Haricotofbeef Recipes

HARICOTS VERTS WITH HERB BUTTER

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
• For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
• Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
• Use any extra herb butter for serving on a steak or in a sandwich.

HARICOT OF BEEF

Steps:

• Fry the meat in a heavy flameproof casserole dish with the butter and oil until lightly browned.
• Skin the onions by first dipping them for 1 minute in boiling water and then boiling them in 10 oz.
• salted water until they are almost tender.
• Strain, keeping the liquid, and put the onions on one side.
• Sprinkle the flour into the casserole with the meat and let it brown.
• Add the cooking liquid from the onions.
• Season with salt and cayenne pepper, bury a tied bunch of herbs in the center of the meat and bring to the boil again.
• Cover the pan and simmer for 1½ hours, periodically adding a dash of stock if more liquid is needed.
• Prepare the carrots, either, if they are large, by cutting them in half lengthways and then cutting them in small pieces, or, if they are small, simply by scrubbing them.
• Put them in the stew, add the onions and the Worcestershire sauce, stir it in and simmer for a further 30 minutes, until the meat and carrots are both tender.
• Serve if you like with a sprinkling of parsley, chopped shallot and the chopped yolk of a hard-boiled egg, all sprinkled very lightly with a dash of vinegar.
• This stew needs good mashed potatoes or baked potatoes to mop up the gravy.

SAUTEED HARICOTS VERTS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
• Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER

Steps:

• Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
• Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
• Do Ahead
• Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.