Paleron de Bœuf Confit au Four -

Paleron de Bœuf Confit au Four

The slow-cooked paleron of beef is more than just a meal; it's a culinary experience. After several hours of low-temperature cooking, the meat becomes tender and flavorful, perfect for a shared family or friends meal. This simple yet refined dish is ideal for any occasion.

Imprimer la recette Recette d'épingle

Temps de préparation 30

Temps de cuisson 4

Slow Cooking Time 4

Durée totale 4 30

Cuisine French

Calories 650 kcal

Équipement

Cocotte (Dutch Oven)

Ingrédients

1 kg paleron de bœuf tender cut
2 tbsp olive oil for searing
3 cloves garlic minced
2 onions sliced
2 carrots sliced
1 sprig thyme fresh
1 leaf bay leaf fresh
500 ml beef broth
to taste salt adjust for seasoning
to taste pepper adjust for seasoning

Instructions

Preheat the oven to 160°C. Heat olive oil in a large Dutch oven over medium heat. Sear the beef on all sides for about 5-10 minutes.
Add the garlic, onions, and carrots to the pot and cook for 5 minutes, until the vegetables begin to soften.
Add the thyme, bay leaf, beef broth, salt, and pepper. Stir well, then cover the Dutch oven.
Place the pot in the oven and cook for 3-4 hours, basting the beef occasionally with the cooking juices. Check for tenderness – the beef should pull apart easily with a fork.
If the beef is not yet tender, cook for an additional 30 minutes and check again.

Notes

This recipe can be made in advance and stored in the refrigerator. The flavors will develop even further the next day.