Cold Braised Beef

This home-style French dish is a model of simple, natural cooking, in which the braising liquid is served along with the cold beef. The dish can also be prepared in the same way using white wine instead of red; it is then called boeuf à la bourgeoise.

In rustic preparations of this dish, the carrots and onions used in the braising are returned to the gelée and constitute part of the garniture for the finished dish. In a restaurant, a new set of carrots and sometimes onions (pearl on