Paleron de Boeuf Confit
This slow-cooked beef chuck recipe will leave your guests raving about its tenderness and rich flavors. Perfect for special occasions or a cozy family dinner.
Équipement
- Dutch Oven
Ingrédients
- 1.5 kg beef chuck
- 3 cloves garlic minced
- 2 onions sliced
- 4 sprigs thyme
- 2 leaves bay leaves
- 500 ml vegetable stock
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- to taste salt and pepper
Instructions
- Preheat your oven to 160°C. Season the beef chuck with salt and pepper on all sides. Heat the olive oil in a large Dutch oven over medium heat, then brown the beef on all sides for about 5 minutes.
- Remove the beef from the pot and set aside. In the same pot, add the sliced onions and minced garlic. Cook for about 5 minutes until the onions are translucent.
- Deglaze the pot with the vegetable stock. Add the thyme and bay leaves. Stir to combine.
- Place the beef back into the pot, cover, and transfer to the oven. Cook for 3-4 hours, checking occasionally to ensure the beef is immersed in the stock.
- Once the beef is tender and easily falls apart, remove it from the oven and let it rest for a few minutes before slicing. Optionally, reduce the remaining stock to make a flavorful sauce.
Notes
For even more flavor, consider marinating the beef overnight in the broth and herbs before cooking. This will infuse the meat with extra depth.