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: 1.5 kg (3¼ lb) lean beef – blade steak, shin; 2 calves’ feet; 20 g (¾ oz) butter; 4 tablespoons capers preserved in vinegar; 4 tablespoons chopped parsley; 200 g (7 oz) flour; 5 crushed cloves of garlic; 2 large old carrots; 3 tablespoons chopped onion; 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 dessertspoon roughly crushed peppercorns; 3 very ripe tomatoes weighing 100 g (3½ oz) each; 2 beef stock cubes; 2 x 750 ml bottles red wine such as Côtes de Provence; 200 g (7 oz) strips of lightly salted belly of pork, the size of a thumb; 24 small pickling or button onions; 8 small new carrots

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</

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