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Recipes Paul Bocuse |
Mariners'Grill
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Meat |
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In a few words
"This grillade marinière, which I learned to make and to love when I worked in the kitchen of chef Fernand Point's La Pyramide in Vienne, comes from a traditional recipe of the sailors who plied the Rhône river.
As everyone knows (or almost everyone), all sailors love to eat and to spend a good long time at the table.
But since they never know exactly when they will eat, their repertoire of recipes consists largely of long-simmered dishes like this one.
Do not worry if it cooks a little longer than indicated.
It will not make much difference."
Forks and spoons 6
Cooking preparation
3 heures
Materials -
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Ingredients |
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Recipes
"Preheat the oven to 225° F
Cut the beef into thin slices (or ask your butcher to do this for you).
Peel and thinly slice the onions.
Place the oil in a Dutch oven and sprinkle a layer of onions over the bottom.
Place a layer of beef slices over the onions, and alternate with another layer of onions and beef slices.
Continue in this manner until all the beef and onions are used, ending with a layer of onions.
Season with salt and pepper.
Pour the vinegar and wine evenly over the ingredients.
Cover, place in the preheated oven and cook for at least 3 hours.
Serve in the Dutch oven, accompanied by mashed potatoes or small-shell pasta."
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"2 1/2 pounds boneless braising beef, such as chuck or shoulder
2 1/4 pounds yellow onions
5 tablespoons oil
Salt
Freshly ground pepper
3/4 cup good-quality wine vinegar
4 cups full-bodied red wine, such as Côtes-du-Rhône
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