BEEF BOURGUIGNONNE
Steps:
- Preheat the oven to 325 degrees. Heat a 6-to-8-quart Dutch oven over medium-high heat; add the bacon and cook until lightly browned. Remove with a slotted spoon to a large plate, leaving the drippings in the pot.
- Pat the beef dry with paper towels; season with salt and pepper. Add the beef to the pot in a single layer (do this in batches); sear for 3 to 5 minutes, turning to brown all over. Transfer with a slotted spoon to the plate with the bacon.
- Add the carrots and onions to the pot and cook until softened and slightly browned, 7 to 8 minutes. Season with salt and pepper. Meanwhile, make a "bouquet garni": Tie the thyme, bay leaf, garlic, parsley and celery together with twine (nestle the garlic in the celery stalk).
- Return the bacon and beef to the pot. Add the flour and stir for a few minutes until the meat is coated. Stir in the tomato paste. Add the brandy and cook until reduced by half, about 5 minutes. Add the red wine; cook until reduced by half again, about 10 more minutes. Add the stock and bouquet garni; bring to a low boil. Stir gently, then cover and transfer to the oven; cook until the meat is tender and cooked through, stirring occasionally, about 1 hour 30 minutes.
- Meanwhile, melt the butter in a medium skillet over medium heat. Add the pearl onions and cook until slightly softened, about 2 minutes. Add the sugar and 1/4 cup water; cook until the water evaporates and the onions are browned, about 5 minutes. Add the mushrooms; cook until slightly softened and golden, 3 to 4 minutes. Season with salt and pepper; set the skillet aside.
- Remove the meat from the pot with a slotted spoon. Let the sauce sit for a few minutes, then skim off the fat and discard. Return the meat to the pot. Add the pearl onions and mushrooms; heat through. Season with salt and pepper and garnish with parsley. (For better flavor, make the dish a day ahead.)
COTRIADE BRETONNE
Provided by Jacques Pepin
Categories dinner, one pot, soups and stews, appetizer
Time 45m
Yield Six servings
Number Of Ingredients 15
Steps:
- Place the 1/3 cup olive oil, onions, garlic and leek in a large pot and cook gently over medium heat for 8 to 10 minutes.
- Add the water and the potatoes. Bring to a boil, cover and boil gently for 20 minutes. (The recipe can be prepared ahead to this point and kept out for a few hours or refrigerated overnight.)
- Just before serving, add the fish and bring the mixture back to a boil. Immediately remove the pot from the heat and season with the salt, 1 teaspoon pepper and herbes de Provence.
- Make the pepper-vinegar dip: in a small bowl, mix together the vinegar and the 1/2 teaspoon pepper. Set aside.
- Make the bread garnish: arrange the bread slices on a baking sheet and sprinkle with the oil. Bake in a 400-degree oven for about 10 minutes, or until brown and crisp.
- Serve the soup in large bowls or soup plates with a small warmed plate on the side. Invite each guest to transfer pieces of potato and fish from the soup to the side plate and sprinkle them with the pepper-vinegar and, if desired, a few drops of oil. Add the croutons to the soup and serve immediately.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 13 grams, Carbohydrate 59 grams, Fat 17 grams, Fiber 6 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1166 milligrams, Sugar 6 grams, TransFat 0 grams
GATEAU BRETON
Steps:
- Place the flour on the counter and make a well. Cut up the butter and place the sifted sugars, butter, yolks, rum, and vanilla powder in the well. Work the well together.
- Work in the flour then "fraisage" the dough, pushing it away from you on the counter with the heel of your hand. This helps schmear the butter into thin layers to make the cake flakey in the end. Chill the dough 30 minutes.
- Preheat the oven to 360 degrees F.
- Butter an 8-inch cake pan and line the bottom with parchment and butter the paper. Roll the dough out on a lightly floured surface to an 8-inch disk about 1/2-inch thick. Flip it over onto your hand and brush off the excess flour then place it in the pan. Brush the top with egg wash; then egg wash it again to get a thicker coating. Using a knife, decorate it with the traditional cross-hatching, or for restaurant presentation you carve a map of Brittany on the surface and do some angled lines all around the edge. Bake until golden brown, about 30 to 40 minutes. Let cool in the pan and serve in wedges.
- I kept this recipe in the original metric measurements I was taught it in to show the relationship between the ingredients. Quatre-Quarts (meaning "four quarters") is a French cake shaped like a rectangle and all the ingredients (butter, sugar, flour, and eggs-oooo that would make a good book title, don't you think?) are of equal weights. My teacher, Chef Claude at La Varenne said you weigh the eggs and then match that measurement with the other ingredients.
- If you look this up in the dictionary, Quarte-quarts translates to pound cake, the American version of a pound of 4 equal ingredients, but with air whipped in for leavening. This cake is dense and buttery with a big crumb, more like a shortbread than a cake.
- You can do the mixing in a food processor but this recipe is the traditional way.
BEANS BRETON WITH TOMATOES
Provided by Pierre Franey
Categories side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put the beans in a mixing bowl and add water to cover to a depth of about 2 inches above the top of the beans. Let soak for several hours or overnight.
- Drain the beans and put them in a saucepan. Add the 8 cups of water and salt, pepper, carrot, onion, bay leaf, clove of garlic and parsley sprigs. Bring to a boil and simmer one hour or until the beans are tender but not mushy.
- While the beans cook, heat the butter. Add the chopped onions and garlic. Cook and stir until the onions are translucent. Add the tomatoes and thyme; salt and pepper to taste. Simmer for 15 minutes.
- When the beans are done, strain them. Reserve 1 cup of the cooking liquid. Add the beans and the reserved cooking liquid to the tomato sauce. Bring to the boil. Check seasoning and simmer for 15 minutes. Sprinkle with parsley before serving.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 6 grams, Fiber 16 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 863 milligrams, Sugar 3 grams, TransFat 0 grams
BEEF TENDERLOIN WITH MUSHROOMS AND ESPAGNOLE SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet.
- Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
- While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat.
- While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat.
- Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot.
- Serve beef with sauce.
FAR BRETON
Far Breton is a prune flan recipe from the northwest of France (Bretagne or Brittany). You serve it in the oven dish. Its very easy to make. It is possible to change the recipe using different kinds of fruit. And leave out the rum for the kids!
Provided by saning
Categories World Cuisine Recipes European French
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow 2 quart baking dish.
- Place the pitted prunes in a saucepan with enough water to cover. Bring to a simmer, and cook until the prunes are tender but still hold their shape, about 10 minutes. Drain the prunes and arrange them in the bottom of the prepared baking dish.
- Whisk together the flour, white sugar, vanilla sugar, baking powder, and salt in a large bowl. Whisk in the eggs one at a time, beating well after each addition. Gradually pour in the milk, stirring vigorously with a wooden spoon until combined. Stir in the rum. Pour the batter evenly over the prunes.
- Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 400 degrees F, and bake until the filling is firm, has risen a little, and the top is browned, about 30 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 53.3 g, Cholesterol 102.2 mg, Fat 5.8 g, Fiber 2.7 g, Protein 8.5 g, SaturatedFat 2.5 g, Sodium 134.2 mg, Sugar 33.5 g
GALETTES COMPLèTES (BUCKWHEAT CREPES)
If you can make pancakes for breakfast, you can certainly make crepes for dinner. These savory ones from Brittany - which use buckwheat flour and are filled with Gruyère cheese, ham and egg - are nutty, earthy and incredibly satisfying any time of day. Loosen the batter, if needed, using beer, water or hard cider; it all works equally well. Once you get the hang of the tilt and swirl, you can have your family fed in minutes, and unlike those nerve-shredded times when you brightly declare "It's breakfast for dinner, kids!" - which children everywhere know is a sign that something is wrong for Mom - this is one instance where you can announce it, and mean it: Everything is actually alright. Galettes complètes are meant to be a meal.
Provided by Gabrielle Hamilton
Categories brunch, dinner, lunch, snack, one pot, main course
Time 8h30m
Yield 6 crepes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk 3 eggs with 1 cup water until frothy and uniform. Sift in buckwheat flour, and whisk until as smooth as a new can of paint. Season with salt and whisk to combine. Cover batter and refrigerate overnight (at least 8 hours, or up to 24 hours).
- Heat a 10-inch nonstick skillet over medium-low. Ladle in 1/4 cup of batter, then quickly tilt the pan in a clockwise motion to swirl the batter all the way to the edges into a perfectly round, very thin pancake. The batter should disperse quickly; if it is too thick - and doesn't swiftly radiate to cover the width of the pan - you'll need to stir a few extra tablespoons of water into the batter and try again with a second crepe. Expect to lose the first two or three crepes as you get used to the swirling motion, the amount of batter to add and the hotness of the pan. When all three factors align, you can make six savory crepes in about as many minutes.
- When you feel you have the hang of it and are ready to go live, ladle in 1/4 cup batter, swirl and allow crepe to set for just 10 seconds. Crack an egg in the center, and use the back of a spoon or a small rubber spatula to spread the egg white, which will allow the egg to cook evenly in the amount of time it will take the cheese to melt and the galette to crisp. Sprinkle about 1/3 cup Gruyère across the surface, then tear 2 or 3 pieces of ham and set them flat on top, surrounding the egg yolk.
- Allow the crepe to crisp up and brown on the bottom while the egg cooks sunny side up, and the ham warms through, 3 to 4 minutes. In Brittany, these are cooked on a large, round cast-iron griddle, and the four sides of the galette are folded in to become a large square before being slid onto a plate. This is harder to do in a slope-sided pan, but try it if it suits you - you'll want to fold the sides about 1 minute before the egg is done cooking. Otherwise, an open round is just fine. Slide it onto a plate, and repeat with remaining galettes.
- Season with salt and pepper. Drink with hard cider, not too cold.
More about "beef bretonne recipes"
SAVORY CRêPE RECIPE: THE BUCKWHEAT GALETTE BRETONNE
From snippetsofparis.com
4.4/5 (67)Total Time 25 minsCategory Main DishesCalories 265 per serving
BEEF BOURGUIGNON (JULIA CHILD RECIPE) - CAFE DELITES
From cafedelites.com
5/5 (113)Total Time 3 hrs 15 minsCategory DinnerCalories 673 per serving
CHILE COLORADO RECIPE | THE KITCHN
From thekitchn.com
FAR BRETON RECIPE FROM BRITTANY - FRENCH FOOD WITH LOVE
From frenchfoodwithlove.com
BEST BEEF RECIPES - BLACKSTONE RECIPES
From blackstonerecipes.com
A DIETICIAN SHARES HER FAVORITE HIGH-PROTEIN STEW RECIPE FOR
From insider.com
THE BEST ROAST BEEF BRINE RECIPES - BEST SMOKERS GRILL
From bestsmokersgrill.com
GALETTE BRETONNE RECIPE - FRENCH SAVORY BUCKWHEAT …
From masalaherb.com
FAR BRETON RECIPE | BON APPéTIT
From bonappetit.com
POMMES DE TERRE BRETONNE - RECIPE - COOKS.COM
From cooks.com
BEEF BRETONNE RECIPE - DETAILS, CALORIES, NUTRITION INFORMATION ...
From recipeofhealth.com
OXTAIL BOURGUIGNONNE RECIPE | BON APPéTIT
From bonappetit.com
20 TIMELESS BEEF TENDERLOIN RECIPES - FOOD & WINE
From foodandwine.com
BEEF BRETONNE - CHAMPSDIET.COM
From champsdiet.com
THESE 20-MINUTE DINNER RECIPES WILL FEED YOU IN A FLASH
From washingtonpost.com
50 BEEF RECIPES PERFECT FOR DINNER - TASTE OF HOME
From tasteofhome.com
CLASSIC BéARNAISE SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOW TO BRINE ROAST BEEF - FIVE EURO FOOD - HOME …
From homesweetsweden.com
GROUND BEEF IS THE STAR OF OUR MOST SEARCHED FALL CASSEROLE
From southernliving.com
ARBY’S IS RELEASING A FIRST-OF-ITS-KIND FAST FOOD BURGER - ALLRECIPES
From allrecipes.com
40 EASY BEEF RECIPES READY IN 30 MINUTES | TASTE OF HOME
From tasteofhome.com
#time-to-make #course #main-ingredient #preparation #very-low-carbs #main-dish #beef #easy #beginner-cook #dietary #one-dish-meal #low-carb #low-in-something #meat #4-hours-or-less
You'll also love