Submitted by Brix Restaurant
This braised beef recipe is a great way to utilize the chain of a Fillet Mignon. It is served over toasted bread to make an open-faced sandwich
for lunch at Brix. This is an original recipe created by chef Anne Gingrass.
INGREDIENTS
This braised beef recipe is a great way to utilize the chain of a Fillet Mignon. It is served over toasted bread to make an open-faced sandwichfor lunch at Brix. This is an original recipe created by chef Anne Gingrass.
INGREDIENTS
- 2 ½ pounds beef chain, trimmed and cut into 3 inch pieces
- Season with salt and pepper and brown in a rondeau
- 1 each small onion, cut into 8 wedges
- ½ each carrot, cut on a diagonal
- 1 stalk celery, cut on a diagonal
- ½ each jalapeno
- 1-2 cloves garlic
- 1 cup chopped fresh tomatoes
- 2 stalks lemongrass, sliced
- 2 ¼ inch slices ginger
- 1 each star anise
- ½ small stick cinnamon
- 1 each lime leaves
- 100 ml red wine
- To cover veal stock
DIRECTIONS
Sauté the vegetables together. Deglaze with the wine. Add the aromatics and cover with veal stock. Cover with a lid and braise in a 350˚F for 1 ½ hours until tender.
3 slices of sourdough bread (1/2 inch thick)
Put about 3-4 pieces of the braised meat on top and cover with braising sauce
Top with frisee tossed with red wine vinaigrette
Top with cilantro, diakon sprouts and green onion
Recommended wine pairing: 2006 Farella-Park Syrah, Coombsville, Napa Valley
Sauté the vegetables together. Deglaze with the wine. Add the aromatics and cover with veal stock. Cover with a lid and braise in a 350˚F for 1 ½ hours until tender.
3 slices of sourdough bread (1/2 inch thick)
Put about 3-4 pieces of the braised meat on top and cover with braising sauce
Top with frisee tossed with red wine vinaigrette
Top with cilantro, diakon sprouts and green onion
Recommended wine pairing: 2006 Farella-Park Syrah, Coombsville, Napa Valley
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