Braised Beef with Burgundy Wine
- 3 pounds beef rump
- Salt, Pepper Thyme
- 1 bay leaf
- 4 tablespoons butter
- 6 small onions
- 6 small carrots
- Celery pieces
- Burgundy Wine
- 6 small round potatoes
Lard the beef rump with a special larding needle, using fresh larding pork; season with salt, pepper, thyme and bay leaf. Melt butter in heavy pot or casserole, add the beef and dry on both sides; add onions, carrots and small pieces of celery; fry together for a few minutes; add some flour cover with Burgundy wine and a little broth. Simmer until tender. About 20 minutes before meat is done, add potatoes. When all are cooked, slice the meat, place it on a platter and garnish with vegetables.
Submitted by May 28, 2009
13 min
20 min
33 min