Beef stock

When searching the web for beef stock, you will mostly find beef stock recipes made with beef or veal bones. This kind of stock is named 'fond de boeuf' in the French cuisine, and is meant to thicken and  flavor sauces. This recipe for stock  contains beef meat with a few marrow  bones and gives a meaty taste to soups and veloutés. Usually, I cook beef stock in great quantities as it is easy to store the stock in a freezer. Beef stock Ingredients: 2 kg of cheap cuts of beef meat(brisket, tail...), 2 à 3 peaces of marrow…

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Beef cheeks with carrots

Perhaps not yet quite seasonal, this dish of beef cheeks with carrots and red wine is a dish that will please you several times. Firstirst by the perfumes released during its slow cooking Then by the tasting of the  very tender and gelatinous meat .. Not to mention the pleasure of the dish warmed the next day. Er if you have any sauce left, it will be perfect to flavor a dish of tagliatelle. We will therefore cook our dish of cheeks of beef in quantity. Moreover, nothing prevents its freezing. Beef cheeks with carrots Ingredients: 1.5…

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