Boeuf Mironton*

Boiled Beef Baked in Vinegar and Caper Sauce

Preparation info

  • Difficulty


  • For



Appears in

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.


  • 2 tablespoons olive oil
  • 2 onions, minced
  • 2 tomatoes, chopped, or cup canned, drained
  • 2 tablespoons beef broth or water
  • 1 teaspoon red wine vinegar
  • 1 garlic clove, peeled and crushed
  • 1 bay leaf
  • ½ to 1 teaspoon freshly grated nutmeg
  • cup chopped parsley
  • salt
  • freshly ground black pepper
  • 6 to 8 slices or 3 cups chopped cooked beef
  • 2 teaspoons capers
  • cup bread crumbs, preferably homemade


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

Gently heat 1 tablespoon of the olive oil in a cast-iron skillet and cook the onions over a low flame for about 5 minutes. Add the tomatoes and cook 5 minutes more. With a wooden spoon, stir in the beef broth and vinegar to make a smooth sauce. Add the garlic, bay leaf, nutmeg, parsley, and salt and pepper. Simmer, uncovered, for 10 minutes.

Remove the bay leaf and pour half of the sauce into the oiled baking dish. Put the slices of beef and the capers on the sauce and pour the rest of it over them. Sprinkle with bread crumbs and the remaining olive oil. Bake 30 minutes.

* The word mironton is thought to have originated in the eighteenth century and the more commonly used variant miroton is a corruption.