Braised Provençal-Style Beef (Cross Rib)
File information | File type | Options |
Original file33.2 MB, 7952 × 5304 pixels (42.18 MP) 67.3 cm × 44.9 cm @ 300 PPI | JPG | Request |
Download |
Resource ID
12437
Access
Open
Contributed by
Suzanne Raymond
Notes / Caption
This recipe was adapted for the Gateway program. It was part of Phase #2 recipe development. It features the Cross Rib Simmering Steak.
R00169
Other recipe name is - (Braised Beef Provençal)
Simmering steaks are a great start to making comforting stews, since the cutting into meat into cubes is already half-done for you! Cutting onion lengthwise for braised dishes like this one helps the onion keep its shape and texture even with a lengthy cook-time. If you don’t have herbes de Provence, make your own blend with an equal mix of dried thyme, oregano, marjoram, savoury and/or rosemary leaves – crush the herbs in your hand to help release their flavours. You can add a touch of lavender too if you have it on hand and don’t worry if you don’t have each and every herb in the mix.