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Ingredients
- 2 lb. well-hung round of beef
- lard
- carrots
- onions
- thyme
- bay leaf
- parsley
- shallot
- mushrooms
- salt
- pepper
- champagne brandy
- Madeira
- pork fat
- flour
Details
Servings 8
Preparation
Step 1
Use 2 lb. well-hung round of beef (no other cut will do) sliced into cubes about as thick as a beefsteak. Lard a small iron cocotte and line it with sliced carrots and onions, thyme, bay leaf, and fresh parsley. Lay a row of beef cubes on top, sprinkle a little chopped garlic, onion, and shallot and sliced mushrooms on the meat. Continue adding layers until all the meat has been used. Don't forget to salt and pepper each layer.
Finally, pour in good champagne brandy and excellent Madeira, the liquid reaching to about 1/3 the height of the cocotte. Place a fine strip of pork fat on top, cover, and seal the cocotte with a hand of paste made of flour and water to keep in the steam. Bring to a boil and then cook very slowly 6 hr. Be sure not to uncover the cocotte before serving.
Serve in the cocotte on a tray with a folded napkin and allow one of your guests the pleasure of breaking the crust and opening the pot. I leave to your imagination the wonderful aroma that will be released.
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