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Braised Beef with Jardinière Sauce

 

Author
JWU College of Culinary Arts

Minimum internal temperature 180°F-200°F

Yield
10 servings

Serving Size
7 ounces / 200 grams

Recipe ID
C00263

Ingredients
US standard
Metric
Vegetable oil
As needed
As needed
Beef, chuck eye
6 pounds
2.3 kilograms
Salt, Kosher
To taste
To taste
Black pepper, ground
To taste
To taste
Onions, peeled, rough chop ¼ inch (.63 centimeters)
1 large
1 large
Celery, washed, rough chop ¼ inch (.63 centimeters)
2-3 stalks
2-3 stalks
Carrots, washed, peeled, rough chop ¼ inch
2 medium
2 medium
Tomatoes, ripe, washed, rough chop
3 each
3 each
Tomato purée
1 ounce
28 grams
Garlic cloves, finely chopped
3 each
3 each
Marjoram, fresh, chopped
¼ teaspoon
¼ teaspoon
Thyme, fresh, chopped
¼ teaspoon
¼ teaspoon
Bay leaves
4 each
4 each
Paprika
½ teaspoon
½ teaspoon
Dry red wine
1 cup
237 milliliters
Brown veal stock
1 quart
946 milliliters
Beef demi-glace
1 quart
946 millilitres
Capers
1 ounce
28 grams
Dijon mustard
1 ounce
28 grams
Sugar
1 ounce
28 grams
Sour cream
4 ounces
118 milliliters
Heavy cream
4 ounces
118 milliliters
Garnish:
Onions, peeled, fine julienne
½ pound
225 grams
Celery, washed, fine julienne
½ pound
225 grams
Carrots, washed, peeled, washed again, fine julienne
½ pound
225 grams
Turnips, washed, peeled, washed again, fine julienne
½ pound
225 grams
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat oven to 350°F (177°C).
  3. Heat oil in braising pan over medium high heat. Truss meat, if necessary, and season with salt and pepper. Sear on all sides until brown; set aside.
  4. In the same pan, sauté onions, celery and carrots until soft and lightly caramelized.
  5. Add tomatoes, tomato purée and garlic, cook for 2 minutes.
  6. Add marjoram, thyme, 2 bay leaves, paprika, and cook for two more minutes. Deglaze wine, veal stock, and the demi-glace; bring to a simmer.
  7. Return meat, cover, and braise in the oven for about 2 hours or until meat is tender. Remove meat and keep warm while the sauce is being finished.
  8. Place braising pan on stovetop and continue to simmer sauce until reduced and proper taste is reached. Then, strain into a saucepan.
  9. Add capers, mustard, the remaining bay leaves and sugar to the sauce. Return to a boil, and simmer.
  10. In the meantime, blanch all vegetables in boiling salted water, reserve for garnish at 135°F (57°C) or higher.
  11. For service, temper in the sour cream and heavy cream, off the heat.
  12. Slice meat, nappé with sauce, and top with hot vegetables.
  13. Serve immediately or hold hot at 135°F (57°C) or above.