To braise "à brun"

To braise "à brun"

For: Type of cooking for large pieces of red meat.

Time: 1 h 15

Difficulty:

Published on : 13 Apr. 2012

Author: Chef Philippe

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Ingredients for Type of cooking for large pieces of red meat.:

Piece of red meat
carrots
onions
celery root
bouquet garni
fresh tomatoes

tomato concentrate
garlic
red wine
binded veal stock
salt
pepper

Method for To braise "à brun":

1

Prepare all the ingredients

2

Cut the vegetables in mirepoix.

3

Brown the piece of beef on very high heat with a little bit of fat.

4

Add the aromatic garnish in mirepoix. Sweat.

5

Add the bouquet garni, garlic and tomato cut in pieces.

6

Add gradually the red wine.

7

Reduce by half.

8

Add the tomato concentrate...

9

...and the veal stock gradually and season.

10

Bake covered in hot oven.

11

When finished, decante the sauce. Keep the piece of meat warm.

12

Strain the sauce with a chinois. Adjust seasoning and keep warm in a bain-marie until ready to serve.

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