2416 Pièce de Boeuf à l’Ecarlate

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


The piece of beef should be placed in brine for a length of time determined by its size which can be 8—10 days for a joint weighing approximately 4 kg (9 lb).

When ready for use, soak the joint in running cold water for a few hours then simply simmer gently in boiling water with an onion stuck with cloves and a Bouquet garni.

To Serve

The beef may be accompanied with a suitable vegetable garnish.