Name: Braised Brisket with Ginger and Coriander (Poitrine de Boeuf Braisée au Gingembre et Coriandre)
Yield: Serves 6 to 8
Cuisine: France
Ingredients: 3 to 4 pounds breast of beef (first-cut brisket); 3 tablespoons vegetable oil; 2 onions, halved and thickly sliced; 2 cloves garlic, chopped; 1 to 2 dried red chili peppers (optional), to taste; 2 teaspoons ground coriander; 1½ cups beef stock, homemade or canned (see chart); Bouquet Garni; 2 teaspoons tomato paste; 2 cups dry red wine; 1 inch fresh ginger, sliced, or more to taste; 2 shallots, chopped; 4 large carrots, thickly sliced on the diagonal; ⅛ teaspoon salt; 12 to 16 small Yukon Gold potatoes, peeled; 3 tablespoons all-purpose flour; ⅛ teaspoon freshly ground pepper

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

THIS RECIPE is a wonderful example of how ingredients not normally associated with classic French cooking can be used to bring new life to a traditional dish.

I really should call this recipe Boeuf Braisé Deborah, for it was created on the evening my wife gave birth to our second daughter, Deborah. One of the nurses who attended to my wife was from the British West Indies and a food enthusiast. When she found out my profession, she asked me for my chocolate mousse recipe. In return