Braised Beef in Pastry

Preparation info
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Appears in

By Robert Carrier

Published 1965

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  • 1 boned loin of beef (about 3 pounds)
  • ¼ pound butter


Melt half the butter in a thick-bottomed heatproof casserole; add olive oil and diced bacon, and sauté meat in this amalgamation of fats until it is well browned on all sides. Add dry white wine, stock, beef bone, calf’s foot and barely enough hot water to cover the meat. Season to taste with salt and freshly ground black pepper. Cover casserole and simmer gently for 3½ to 4 hours. Remove the m