Alternative Method of Service: Cool beef as soon as it is cooked. For service, slice cold meat on an electric slicer and arrange in hotel pans. Add sauce, cover pans, and reheat in oven or steamer. Individual portions may also be reheated to order in the sauce.
Braised Beef Jardinière
Garnish the finished product with 1 lb (500 g) each carrots, celery, and turnips, all cut batonnet and boiled separately, and 1 lb (500 g) pearl onions, boiled and sautéed until brown.
Braised Lamb Shoulder
Prepare boned, rolled shoulder of lamb according to the basic recipe. Use either regular brown stock or brown lamb stock.
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