John Myers
Braised Beef with Creme and Young Carrots
The perfect braised beef with creme and young carrots recipe with a picture and simple step-by-step instructions.
- 2 kg Floury potatoes
- Chives
- Tarragon
- Parsley
- Chervil
- 2 tbsp Butter
- 400 ml Milk
- Nutmeg
- Salt
- Pepper
- 1,2 kg Beef fillet
- 800 ml Red wine
- 400 ml Beef stock
- 6 Pc. Garlic cloves
- 1 tbsp Long pepper
- 1 tsp Orange zest
- 2 Pc. Bay leaves
- Salt
- 15 Pc. Carrots young with green
- 2 tbsp Clarified butter
- Parry the meat and cut into large cubes or pieces of fillet. Then massage the fresh pepper into the meat and place the meat in a casserole. Add the red wine, the peeled and pressed garlic cloves, the bay leaves, the beef stock and the orange zest to the pot and put in the preheated oven. Bring to the “boil” for about 30 minutes at maximum temperature. After half an hour, reduce the temperature of the oven to 80 ° and let the meat stew for at least 12 hours.
- Peel and quarter the potatoes and cook for 20-25 minutes. Then let it evaporate in the oven at 100 ° for 15 minutes. Heat the milk, chop the herbs and mix with the pressed potatoes until an airy mass is formed. (Do not use a mixer for this, just fold in with a wooden spoon). Season to taste with salt, pepper and nutmeg.
- Peel the young carrots and fry them in clarified butter (you can use coarse sea salt for frying). After at least 12 hours, remove the meat from the liquid and use the liquid for the sauce. Pass everything through a sieve and bind the liquid to a white sauce with the help of starch or something similar. Then put the meat back in the sauce and serve.
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