Braised Brisket with Ginger and Coriander

Poitrine de Boeuf Braisée au Gingembre et Coriandre

Preparation info
  • Serves

    6 to 8

    • Difficulty


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