Braised Beef with Calves’ Feet and Carrots (my mother’s recipe)

Name: Braised Beef with Calves’ Feet and Carrots (my mother’s recipe) (Aiguillette de bœuf braisée aux carottes et aux pieds de veau (recette de ma mère))
Yield: For four to six people
Cuisine: French
Ingredients: 1 kg (2¼ lb) braising beef, taken from the blade or thick flank (the most gelatinous cuts); 2 calves’ feet, split in half; 200 g (7 oz) butter; 10-12 small onions; 1 kg (2¼ lb) carrots; salt, freshly ground pepper; salt, freshly ground pepper

Aiguillette de bœuf braisée aux carottes et aux pieds de veau (recette de ma mère)

Preparation info

For
four to six
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 kg (2¼ lb) braising beef, taken from the blade or thick flank (the most gelatinous cuts)
2 calves’ feet, s

Europe
France
Main course
Gluten-free
Spring

Method

Cooking the beef

Pre-heat the oven to Reg. 2/300°F/150°C.

Heat 50g (2 oz) of the butter in a large cast-iron casserole and brown the piece of beef on all sides over a brisk heat, seasoning it with salt and pepper as it cooks.