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BEEF WITH ONION PUREE (Piece de boeuf au oignons en puree) – Beef Veal Food Recipes

BEEF WITH ONION PUREE (Piece de boeuf au oignons en puree) – Beef Veal Food Recipes

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    Recipe ingredients and directions:

    3 1/2 lb rump roast

    1/2 lb bacon

    1/4 lb butter

    2 cups red wine

    4 cups stock

    4 sprigs parsley

    1 bay leaf

    2 lbs onions

    1/2 cup rice

    2 tablespoons fried bread crumbs

    Cut the bacon into strips, put into a shallow dish, season with

    salt, pepper and pinch spices (I used nutmeg, allspice, garlic &

    cumin) since they did not specify), sprinkle with 2 tablespoons

    brandy, mix and allow to stand for 20 minutes ,turning from time

    to time. Lard the meat with bacon strips, and pierce well and

    sprinkle with freshly chopped parsley. Season with salt, pepper,

    chopped thyme and pounded bay leaf. Put in deep dish, pour brandy

    and wine over the meat and allow to marinate in fridge for 5 hours,

    turning occasionally. (The meat should be entirely submerged in

    the marinade) Drain and dry with cloth. Heat 2 tablespoons butter

    and brown the meat on all sides. Add the stock and enough of the

    marinade to just cover the meat. Simmer very gently in a slow (250F

    deg) oven for 4 hours, turning the meat from time to time.

    Peel and slice onions and fry lightly in 2 tablespoons butter, and

    add to the braising pan for the last hour of cooking. Remove 1/2

    cup of pan juices and reserve. Wash the rice in several waters and

    add to pan, along with the onions. Remove the meat and cut int o

    uniform slices, carving across the grain. Rub onions and rice

    through a sieve. The puree obtained should have a light and creamy

    consistency. If the pan juice have been reduced too much , thin

    down with a little water. If the rice and onion puree is too liquid,

    continue simmering until the de sired consistency is reached. Check

    seasoning. Reform the meat into its original shape, sandwiching

    the slices together with puree. Mask the whole piece with the rest

    of the puree and sprinkle with freshly grated bread crumbs, fired

    in butter. Spoon over a little melted butter and put into a very

    hot oven to brown the top. Reheat the reserved pan juices, thicken

    slightly with a pinch of corn starch and pour around the meat.

    Serves 6-8.

    Category: Beef Veal Recipes

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    Paul

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