Bœuf à la Corse “Chez Victor, aux Deux Marches”

Name: Bœuf à la Corse “Chez Victor, aux Deux Marches”
Yield: Serves 4 to 6
Ingredients: bouquet garni; 2 cloves garlic; salt and freshly ground black pepper; salt and freshly ground black pepper; 4½ ounces dried mushrooms; 1 bottle red wine; 2 tablespoons finely chopped parsley; 3-4 ounces green olives, pitted; ½ calf’s foot; 2½ pounds lean beef; 2 tablespoons olive oil; ½ pound unsmoked bacon, in 1 piece; 2 tablespoons cognac; 2 tablespoons butter; 1 Spanish onion, quartered; 2 tablespoons tomato concentrate

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

2½ pounds lean beef
½ calf’s foot
½ pound unsmo

Main course
Gluten-free

Method

Cut beef into cubes about 2 inches square. Put calf’s foot and bacon in a pan of cold water and bring to a boil; drain and dry well. Heat olive oil and butter in a large thick-bottomed fireproof casserole. Add beef, calf’s foot and bacon, and sauté until meats are golden brown. Add cognac, and flame. T