Braised Brisket with Ginger and Coriander

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

Poitrine de Boeuf Braisée au Gingembre et Coriandre

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

Ingredients

Europe
France
Main course
Spicy
Mediterranean

Ingredients

Method