The best recipe for Beaucairoise beef, by a Beaucairoise! It's a comforting dish from the South of France, a slow-cooked beef stew with capers and anchovies.
Beef à la Beaucairoise is a beef stew to which anchovies and capers are added at the end of cooking.
Ingredients:
- 1 kg of chuck steak
- 1 bottle of good red wine
- 200 g of sliced bacon
- 1 glass of wine vinegar
- 1 bouquet garni
- 3 or 4 cloves
- 2 onions
- 1 liqueur glass of cognac and brandy
- 1 jar of capers
- 2 carrots
- 6 crushed anchovies
- 1 glass of olive oil
- Salt and pepper
The day before:
- Slice the chuck steak. In a salad bowl, prepare the marinade: arrange the bacon and chuck steak slices. Add the brandy and mix well. Pour in the vinegar, add the bouquet garni, chopped garlic and onion, 1 clove, 2 carrots cut into sticks, the glass of cognac, the bottle of red wine, and the olive oil. It is essential that the meat is covered in the marinade. Cover the dish with plastic wrap and refrigerate for at least 12 hours.
The preparation :
- Place the bacon slices in the bottom of a casserole dish. Scatter the chopped garlic and onion over the bacon, then add the chuck steak slices.
- Pour in the marinade and cook over low heat for 2 hours.
- Then add 1 onion studded with cloves, the bouquet garni and a spoonful of capers. Let it cook for another hour.
- At the end of cooking, thicken the sauce with a little flour, crushed anchovies, and a few more capers. Before serving, remove the onion and bouquet garni.
Themes
