Beef in a pot
1 serving
35 minutes
Beef in a pot is the embodiment of French gastronomic sophistication and home comfort. This dish has roots in rural cuisine traditions, where slow cooking preserved the meat's juiciness and revealed its depth of flavor. The aroma of sautéed onions harmoniously blends with the browned pieces of beef soaked in rich broth, offering a warming and hearty taste. Bay leaves and peppercorns add a touch of spiciness, making the dish balanced and fragrant. Serving it with a side of buckwheat or rice porridge or boiled potatoes emphasizes the richness and heartiness of this dish. Beef in a pot is not just food; it's an immersion into the atmosphere of a family dinner filled with warmth and care hidden in every bite.
1
Cut the meat into pieces, sprinkle with salt, and fry until golden brown.
- Beef: 120 g
- Salt: to taste
- Salo (cured pork fat): 10 g
2
In a pot, place a layer of chopped sautéed onions, then pieces of fried meat, and another layer of onions on top. Arrange 2-3 layers this way. Then pour in the broth, add salt, peppercorns, bay leaves, cover, and simmer until done.
- Onion: 90 g
- Beef: 120 g
- Beef stock: 30 ml
- Salt: to taste
- Black peppercorns: to taste
- Bay leaf: 1 piece
3
Meat can be served with a side dish - crumbly buckwheat (or rice) porridge, boiled potatoes, or a complex garnish.
