Portions: 25 Portion size: 4 oz (125 g) meat
2 floz (60 mL) sauce U.S. Metric Ingredients
10 lb 4 floz
5 kg 125 mL
Beef bottom round, well trimmed (see note) Oil
1. Dry the meat so it will brown more easily. Heat the oil in a brazier over high heat and brown the meat well on all sides. Remove from pan. (Alternative method: Brown meat in a very hot oven.)
8 oz 250 g Onions, medium dice
4 oz 125 g Celery, medium dice
4 oz 125 g Carrots, medium dice
6 oz 175 g Tomato purée or
12 oz 375 g Tomatoes, canned
212 qt 2.5 L Brown stock
1 1 Bay leaf pinch pinch Dried thyme
6 6 Peppercorns
1 clove 1 clove Garlic
3. Add the tomato product, the stock, and the sachet ingredients tied in cheesecloth. Bring to a boil, cover, and place in a preheated oven set at 300°F (150°C), or just hot enough to maintain a simmer.
4. Braise the meat until tender, about 2-3 hours.
5. Remove meat from pan and keep warm for service in a covered pan. Discard sachet. (See alternate method of service given below.)
4 oz 125 g Bread flour
Calories, 320; Protein, 38 g; Fat, 15 g (45% cal.); Cholesterol, 90 mg; Carbohydrates, 4 g; Fiber, 0 g; Sodium, 70 mg.
Note: Other cuts of beef from the round, or from the chuck or brisket, may be used instead of bottom round. Braised round makes the best slices, but it tends to be dry. Chuck and brisket are moister when braised because they have a higher fat content.
For quicker, more uniform cooking and easier handling, cut meats for braising into 5-7 lb (2-3 kg) pieces.
6. Skim the fat from the braising liquid and reserve 4 oz (125 g) of it.
7. Make a brown roux with the flour and the reserved fat. Cool the roux slightly.
8. Bring the braising liquid to a simmer and beat in the roux. Simmer the sauce at least 15-20 minutes, until thickened and reduced slightly.
9. Strain the sauce and adjust the seasonings.
10. Slice the meat across the grain. The slices should not be too thick. Serve each 4 -oz (125-g) portion with 2 fl oz (60 mL) sauce.
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