Beef: September 2010 Archives

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

• 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