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Estofat de Boeuf Recipe

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This recipe for Estofat de Boeuf is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 Tbsp. pork drippings
5 lbs. rolled rump of beef
2 carrots
2 onions, stuck with cloves
4 garlic cloves
½ cup cognac
1 pint red wine
1 lb. lean and fat salt pork
2 pig's feet
1 bay leaf
1 tsp. thyme
¼ cup chopped parsley
salt
Directions:
Directions:
Place drippings or fat in a deep kettle or braisiere. Brown meat in fat on all sides over high heat. Add carrots, onion, and garlic. Place in a 450 degree oven uncovered for 15 minutes. Add cognac, wine, salt pork, pig's feet, herbs, and a small quantity of salt. Cover. Cook at 250 degrees 4-5 hours, or until meat is very tender, Serve with glazed potatoes and glazed onions.

Makes 10-12 servings.
Personal Notes:
Personal Notes:
Gourmet Club - French Dinner, February 21, 1976

 

 

 

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