CookEat Recipe
Braised Beef with Pain Perdu
Pork-larded beef rump braised with claret, small carrots and white onions, surrounded by twelve savory pain perdu slices.
Method
Steps
Step 1
Heat a conventional oven to 325°F. Keep the fat cap on one side of the three-pound piece of tender raw beef rump. Cut four long strips of chilled raw unsalted pork fatback, each a quarter-inch thick. Mix the tablespoon freshly chopped parsley with half a peeled garlic clove, finely chopped, on a clean plate.
Step 2
Roll the four pork strips in the parsley and garlic mixture. Using a clean large larding needle, insert them into the lean part of the beef. Season the beef with one teaspoon salt and half a teaspoon ground black pepper.
Step 3
Heat the two tablespoons lard in a hob- and oven-safe braising pan with a close-fitting oven-safe lid. Brown the beef for about fifteen minutes, turning from time to time, then lift it onto a plate.
Step 4
Stir the two tablespoons flour into the same braising pan. Add the half pint dry Bordeaux red wine and one pint water, mix well and return the beef to the pan.
Step 5
Scrape the twelve small new carrots and peel the twelve small white onions. Brown them in the tablespoon melted butter in a separate frying pan for about eight minutes, or until nicely brown, then add the vegetables to the beef.
Step 6
Tie together two parsley branches, one chervil branch, one tender leafy stem of young green garlic using its greens only, one thyme sprig, the bay leaf and the whole spice clove. Add this bouquet to the braise with the remaining teaspoon salt and half teaspoon black pepper.
Step 7
Cover, bring to a boil and boil for ten minutes. Transfer the covered pan to the 325°F oven and braise for about two hours, continuing as needed until the beef is fork-tender and the deepest centres of the beef and the pork larding tracks reach at least 74°C.
Step 8
Place the beef on a hot serving dish. Skim the fat from the surface of the sauce and boil the sauce and vegetables for ten minutes. Remove and discard the herb bouquet, then pour the vegetable sauce over the beef.
Step 9
Arrange twelve freshly finished hot savory pain perdu slices around the beef and serve promptly.
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