Checkout  Cart | Track Order | Help
  All Recipes | Recipe Search | Submit a Recipe | Free Recipe E-Mail
BROWSE:  Recipes | Collections | Menus
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Bench Scrape Bench Scrape by Rachael Ray
Star Rating
$7.95 $6.39
Ultra Wide Mouth Food Processor Ultra Wide Mouth Food Processor by KitchenAid
$229.95 $159.99
White Chocolate Sauce White Chocolate Sauce by Fontana
Star Rating
$27.95
Recipe & Cooking Community
Join Us on
Facebook
Join Us on
Twitter

Beef with Carrots
Source: The Heritage of French Cooking
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  4 Hours 15 Minutes
Yield:  Serves 6
Among people who could not afford the great traditional cuisine of the wealthy, the meat cuts most commonly consumed were inferior, less tender ones. Nevertheless, even on the most humble stoves, the cuts used for braising were prepared in a most delicious fashion, simmering for many hours. Beef with carrots - just imagine its delicious aromas permeating the stairways of French apartment buildings - is an excellent example of the perfection that can be attained by this slow method of cooking.
RECIPE INGREDIENTS
For Pork:
3 lb braising beef: shank (shin), boneless shoulder pot-roast (neck, chuck), blade roast (chuck, blade)
5 oz pork skin (rind), without fat
For Vegetables:
3 tablespoons peanut oil
3 lb carrots, sliced 1/2 inch thick
2 garlic cloves, quartered
1 thyme sprig
1 bay leaf
salt
2 whole cloves
4 pinches grated nutmeg

Freshly ground pepper
2 1/2 tablespoons cognac
9 young celery leaves
1 1/2 tablespoons lemon juice
Beef with Carrots Recipe at Cooking.com
DIRECTIONS
FOR BEEF: Ask your butcher to tie the meat, but do not have it larded (strips of fat incised into the meat with the help of a larding needle) or barbed (with bacon).
Cut the pork skin into 1/2 x 1 inch rectangles. Immerse them in boiling water for 2 minutes and drain. Use two-thirds of the skin to line a 4 qt cast-iron casserole.
FOR VEGETABLES: Preheat the oven to 350 degrees F. Heat the oil in an 11 inch nonstick skillet. Add the carrots, garlic, thyme, bay leaf and cloves. Lightly brown the carrots for 7 to 8 minutes over medium-high heat, until they are lightly caramelized. Sprinkle with salt and the nutmeg. Remove the vegetables and set aside in a bowl.
Add the beef and sear on all sides for 5 minutes. Season with salt and pepper. Baste the meat with Cognac and cook until it evaporates.
Place the meat in the casserole, surround it with the celery leaves and, on top of them, the carrots. Cover the meat with the rest of the pork skin. Cover the casserole with waxed paper and place the lid over it. Put the casserole in the oven and cook for 4 hours, or until the meat can easily be pierced with the point of a knife. If the meat needs it, increase the cooking time by 30 minutes to 1 hour.
TO SERVE: Serve the meat in slices, surrounded by the glazed carrots and the small pieces of pork skin with their syrupy juice. Just before serving, baste the carrots with the lemon juice and add pepper.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 6
Calories: 622
Fat. Total: 35g
Fiber: 7g
Carbohydrates, Total: 25g
Sodium: 321mg
% Cal. from Fat: 51%
Cholesterol: 159mg
Protein: 48g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering:
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2012 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Small Advertising EatingWell Magazine - free trial issue! Click for details.