Tante Célestine’s Beef Nougat

Name: Tante Célestine’s Beef Nougat (Nougat de boeuf de ma tante Célestine)
Prep time: 1 h
Cook time: 6 h
Total time: 19 h
Yield: For six to eight people
Cuisine: French
Ingredients: 200 g (7 oz) flour; 4 tablespoons chopped parsley; 4 tablespoons capers preserved in vinegar; 4 tablespoons capers preserved in vinegar; 1 dessertspoon roughly crushed peppercorns; 1 bouquet garni, composed of a bunch of parsley, a stick of celery, a large sprig of thyme, a bayleaf and a strip of orange peel; 1 bouquet garni, composed of a bunch of parsley, a stick of celery, a large sprig of thyme, a bayleaf and a strip of orange peel; 1 bouquet garni, composed of a bunch of parsley, a stick of celery, a large sprig of thyme, a bayleaf and a strip of orange peel; 1 bouquet garni, composed of a bunch of parsley, a stick of celery, a large sprig of thyme, a bayleaf and a strip of orange peel; 1 bouquet garni, composed of a bunch of parsley, a stick of celery, a large sprig of thyme, a bayleaf and a strip of orange peel; 1 bouquet garni, composed of a bunch of parsley, a stick of celery, a large sprig of thyme, a bayleaf and a strip of orange peel; 20 g (¾ oz) butter; 5 crushed cloves of garlic; 24 small pickling or button onions; 24 small pickling or button onions; 8 small new carrots; 2 large old carrots; 2 beef stock cubes; 3 tablespoons chopped onion; 2 x 750 ml bottles red wine such as Côtes de Provence; 3 very ripe tomatoes weighing 100 g (3½ oz) each; 2 calves’ feet; 200 g (7 oz) strips of lightly salted belly of pork, the size of a thumb; 1.5 kg (3¼ lb) lean beef – blade steak, shin; 1.5 kg (3¼ lb) lean beef – blade steak, shin

Nougat de boeuf de ma tante Célestine

Preparation info

For
six to eight
people

Difficulty
Medium
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.

Ingredients

1.5 kg (3¼ lb) lean beef – blade steak, shin
2 calves’ feet</

Europe
France
Starter
Mediterranean

Method

The day before (in the morning)

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