CookEat Recipe
Beef Braised Monaco
Herb-barded beef rump braised with wine and demi-glace, served with olive-and-ham gravy and sausage and mushroom stuffed tomatoes.
Method
Steps
Step 1
Heat a conventional oven to 325°F. Use a three-pound piece of raw boneless beef rump. Have enough very thin slices of plain raw unsalted pork fatback to wrap it all around. Very finely chop together the garlic clove, two parsley branches, two chervil branches and four chive branches. Spread these herbs on one side of the fat slices, wrap them around the beef with the herbs facing inward, and tie securely with food-safe kitchen string.
Step 2
Put the wrapped beef in a suitable ovenproof saucepan with the sliced carrot, sliced onion, two sliced leeks, two whole cloves, bay leaf, saltspoon thyme and two tablespoons melted lard. Brown on a brisk hob for about ten minutes, turning occasionally without burning the herbs or fat.
Step 3
Add the two tablespoons flour and mix lightly. Measure two gills of finished demi-glace, then loosen that measured portion with a little hot unsalted White Broth prepared with veal bones and aromatics only. If the demi-glace was refrigerated or thawed, bring this diluted portion to a full rolling boil while stirring and check that it reaches at least 74°C.
Step 4
Add the wineglass white wine, pint hot water and prepared demi-glace to the beef. Season with the tablespoon salt, teaspoon white pepper and tarragon branch. Cover and let boil for ten minutes, then braise covered in the oven for about one and a half hours as a guide. Keep the braising liquid simmering gently and continue until the beef is tender and its thick centre and the pork at the meat surface reach at least 70°C for two minutes.
Step 5
Lift the beef from the pan and keep it hot while finishing the gravy. Reduce the pan gravy on the hob to half a pint, then strain it through a small sieve into a clean saucepan, removing the spent aromatics.
Step 6
Add the twelve pitted, drained green olives and two ounces cooked lean ham cut into half-inch squares to the strained gravy. Boil for about five minutes as a guide, until the ham and gravy are thoroughly hot throughout.
Step 7
Have six actual finished sausage and mushroom stuffed tomatoes ready and hot. If they were cooked and chilled, reheat each finished tomato until its filling reaches at least 74°C.
Step 8
Put the beef on a large hot serving dish, remove all the string and all the surrounding pork fat, then pour the olive-and-ham gravy over it. Arrange the six hot stuffed tomatoes around the beef and serve promptly, carving the beef into portions for the table.
Cooked it? Rate it.
Cooked 0 times