Bœuf Mironton

Name: Bœuf Mironton (Boiled Beef in Onion and Vinegar Sauce)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: For 6
Cuisine: French
Ingredients: Salt, pepper; Olive oil; Flour 1 tablespoon; Parsley 1 bunch; Balsamic vinegar 100 ml; Tomato paste 3 tablespoons; Beef consommé 500 ml (use cubes); Leftover pot-au-feu meat 800 g; Leftover pot-au-feu carrots 4; Onions 6

Boiled Beef in Onion and Vinegar Sauce

Preparation info

For
6

Difficulty
Easy
Ready in
1 hr 5

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Leftover pot-au-feu meat 800 g
Leftover pot-au-feu carrots 4
Onions 6

Europe
France
Main course
Mediterranean

Method

Peel and slice the onions. Gently brown them in olive oil, add the flour and allow to cook. Deglaze with balsamic vinegar, add the beef consommé and tomato paste. Season.
Thinly slice the beef and carrots, arrange them in a gratin dish and cover with the onion mixture. Cook in the oven for 20 minutes