I publish this recipe yesterday and I deleted it, I changed my server and I struggled to put my links, I hope this time it works ... Guilty Pleasures From the book by Jean-François crashes and I have seen with Dominique
, Melanie also made this recipe but I have not found in its index of beef, I strictly followed the recommendations of Dominica in terms of the salt was perfect and my dish was delicious thank you! us to see the end if it's quite salty and correct
Suggestions brackets of Dominica.
2 tablespoons tablespoon olive oil 150 gr
(5 oz) bacon, diced (25% less salt next time)
a chuck roast 1 kg (2 lb) 4 cloves bone
garlic, 2 tablespoons freshly squeezed
coffee (2 tsp celery salt) (1 tsp next time and only a few celery leaves)
1 box of 796 ml (28 oz) whole tomatoes with juice 4 tbsp
tablespoon tomato paste with herbs and garlic
250 ml (1 cup) demi-glace (I used 1 ¼ cup, 1 cup is enough another times)
1 envelope onion soup commercial, non-diluted (1 to 2 tablespoons onion soup in bulk next time) 3 sprigs of rosemary
ground pepper to taste
125 ml (½ cup) sour cream (a little more next time)
Preparation - Preheat oven to 180 ° C (350 ° F)
- In a saucepan over high heat, fry bacon in olive oil for 3 minutes.
- Enter the roast on each side for 4 minutes.
- Add garlic and celery salt, cook 1 minute, then add the tomatoes and their juice. Cut tomatoes in two. Stir in tomato paste and sauce demi-glace and stir.
- Add the onion soup and add the rosemary. Pepper to taste. Cover and bake for 2 hours.
- Remove meat from sauce and keep warm.
- Warm the sour cream with a little sauce.
- Add sour cream to hot sauce and whisk slightly.
-Serve the meat into bowls and top with sauce.
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