Tante Célestine’s Beef Nougat

Nougat de boeuf de ma tante Célestine

Preparation info

  • For

    six to eight

    • Difficulty


    • Ready in

      19 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

N.B. This dish must be started at least the day before it is to be eaten, but it can be stored for several days in the refrigerator.


  • 1.5 kg ( lb) lean beefblade steak, shin
  • 2 calves’ feet</


The day before (in the morning)

  1. Cut the beef into pieces of about 60–70 g (2–2½ oz) each, and put them in a casserole. Add the chopped onions, the large carrots chopped, the bouquet garni, garlic and crushed peppercorns. Pour over the two bottles of wine. Mix well with a wooden spoon and leave to marinate for 4 hours in a cool place (but not in the refrigerator