Braised Beef with French Onion Gravy

Braised Beef with French Onion Gravy. Photo by Richard Swearinger

I’ve perfected a meaty beef roast—perfect for the Le Creuset, Staub, All-Clad, and other braisers. It’s a lovely beef roast with French onion sauce. With this recipe, I’ve departed from the usual braising cuts I love the most—short ribs and chuck roasts, which come from the shoulder of the animal. Instead, I gave the round (the rump of the animal) a go, and went for a bottom round roast.

I love this cut! While it doesn’t have the fatty, fork-tender succulence of short ribs and chuck roasts, it has an abundance of big, beefy flavor. Pour a little French onion sauce on it, and it’s heaven.

Leftovers are amazing: I roughly chopped the leftover cooked meat in a food processor then stirred in some mustard, mayo, salt, pepper, and chopped sour pickles (cornichons, to be exact), for a fabulous beef salad sandwich. I’m dreaming of it now.

Here’s the recipe.

P.S.: Want more great recipes for your braiser? Check out my e-book, The Braiser Cookbook($2.99). And remember, you don’t have to own a Kindle to read e-books. You can download a free Kindle reading app here: Amazon.com – Read eBooks using the FREE Kindle Reading App on Most Devices

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