Boeuf À La Mode- page 309 of Volume I
Carottes Étuvées Au Beurre- page 477 of Volume I
Oignons Glacés À Brun- page 483 of Volume I
What does this translate to?
Beef braised in red wine
Carrots braised in butter
Brown braised onions
I served this with rice so something could catch the extra gravy. Delish! I was getting nervous about the roast finally breaking down and becoming tender, but it did happen. I roasted it for a little over 3 hours.
In the marinade
After marinating, ready for browning
Browned, ready for braising liquid
All ready for roasting
Carrots after braising
Roast, completed
Serving dish
Plated
No comments:
Post a Comment