Home › The World's Kitchen › Beef Braise, Monaco

Beef Braise, Monaco

Procure a three-pound piece of rump of beef. Cut sufficient very thin slices of larding pork to lard the beef all around. Chop very finely together one bean sound garlic, two branches parsley, two branches chervil and four branches chives. Carefully sprinkle these fine herbs on the surface of the slices of lard, on one side only. Arrange the lard neatly over the beef, the herb side downward; tie well with string all around; place the beef in a saucepan, add one sliced carrot, one sliced onion, two sliced leeks, two cloves, one bay leaf, a saltspoon thyme and two tablespoons melted lard. Set the pan on a brisk fire to brown for ten minutes, turning once in a while. Add two tablespoons flour and lightly mix with a spoon. Moisten with a wine glass claret or white wine, one pint white broth or hot water and two gills hot demi-glace. Season with a tablespoon salt, a teaspoon white pepper and a branch tarragon. Cover the pan, let boil for ten minutes, then set the pan in the oven for one hour and a half. Remove, uncover, take up the beef and keep warm. Reduce the gravy to a half pint on the fire. Strain the sauce through a small sieve into another saucepan, add twelve stoned olives and two ounces cooked, lean ham cut into half-inch squares; boil the sauce for five minutes more. Dress the beef on a large, hot dish; untie, remove the fat all around, then pour the contents of the pan over the beef. Garnish with six stuffed tomatoes around the beef and serve.