Mireille Johnston

Boeuf Mironton*

Boiled Beef Baked in Vinegar and Caper Sauce

Preparation info
  • For

    6

    People
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This crisp, golden gratin is one of the favorite Niçois ways to use leftover beef. In Provence they use what is left of their pot-au-feu.

Serve with a chilled dry white wine or a rosé, since the dish is not as strong as its ingredients may suggest.

Ingredients

  • 2 tablespoons olive oil
  • 2 onions, minced
  • 2 tomatoes, chopped, or

Method

Preheat the oven to 375°. Oil a baking dish.

Gently heat 1 tablespoon of the olive oil in a cast-iron skillet and