Horseradish Braised Beef

Name: Horseradish Braised Beef
Cuisine: French
Ingredients: 1 recipe All-Purpose Cooked Marinade made with dry white wine; 1 recipe All-Purpose Cooked Marinade made with dry white wine; 1 whole sprig fresh marjoram or ½ teaspoon crumbled dried; 1 whole sprig fresh marjoram or ½ teaspoon crumbled dried; 1 teaspoon ground ginger; 1 Mediterranean bay leaf, crushed; One 3- to 4-pound piece beef chuck blade roast; Unsaturated oil of your choice; Salt; Pepper from the mill; 1 medium-size carrot, sliced; 1 medium-size yellow onion, sliced; One 8 x 4-inch piece pork rind, cooked (optional); 4 cups Primary Veal Stock or best available stock; 1 teaspoon meat extract; Bouquet garni of a few parsley stems and 1 sprig fresh thyme; Bouquet garni of a few parsley stems and 1 sprig fresh thyme; Bouquet garni of a few parsley stems and 1 sprig fresh thyme; Butter and flour as needed if making a beurre manié (optional); Butter and flour as needed if making a beurre manié (optional); Butter and flour as needed if making a beurre manié (optional); 2 tablespoons cream-style horseradish; 2 tablespoons sour cream or crème fraîche; 2 tablespoons sour cream or crème fraîche; Watercress bouquets

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Serve this braise with any homemade egg pasta or commercial macaroni.

Ingredients

1 recipe All-Purpose Cooked Marinade made with dry white wine
1 whole sprig fresh marjoram or

Europe
France
Main course

Method

Assemble the ingredients of the marinade in a saucepan, add the marjoram, ginger, and bay leaf, bring to a boil, and cook 20 minutes over medium-low heat. Cool completely; marinate the meat 24 hours in the refrigerator, turning the piece over three times.

Preheat the oven to 450°F. Drain the meat and pat dry; rub it lightly with oil, season it with salt and pepper, and set it in a roast