Beef: September 2010 Archives

Braised Beef (Sandwich)

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Submitted by Brix Restaurant

asian-braised-beef.jpgThis 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

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