Pièce de Bœuf Braisée (Relevé)
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- The piece of beef called rump is the one preferred for boiling and braising.
- Whatever be the use for which the meat is intended, the weight of the pieces should not be more than six or eight lbs.
- at the most, and they should be cut in the length rather than in the thickness, that the cooking process may be facilitated.
- All the garnishes of braised sirloin of beef are suited to braised pieces of beef.
- Boiled beef is generally accompanied by the vegetables used in its cooking-process, by purées, green or dry vegetables, pastes, macaroni, &c., &c.
Plating
Cookware for this recipe
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Casserole pot
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Chef's knife