Braised Beef Maitre Menan

Braised Beef Maitre Menan Recipe from Jordan with Cabernet Sauvignon and Veal Stock

Region / culture: Jordan | Preparation time: 48 hours | Cooking time: 3 hours 30 minutes | Servings: 6

Introduction

Braised Beef Maitre Menan is a classic dish that epitomizes the art of slow cooking. This recipe transforms a tough cut of beef into a tender, flavorful masterpiece through a meticulous process of marination, browning, and slow braising. The dish is rich in history and tradition, offering a taste that is both refined and deeply comforting. Perfect for special occasions or a weekend dinner, this recipe is sure to impress with its depth of flavor and elegant presentation.

History

The origins of Braised Beef Maitre Menan can be traced back to French culinary traditions, where braising meat in wine and a rich stock is a time-honored technique. The recipe has evolved over the centuries, incorporating various regional influences and ingredients. It is named after a fictional maître d'hôtel, Menan, symbolizing the level of sophistication and care put into the dish. This recipe stands as a testament to the enduring appeal of French cuisine and its ability to elevate simple ingredients into a gourmet experience.

Ingredients

3 lb (1.36 kg) beef chuck roast, rolled and tied
5 cup Jordan cabernet sauvignon
2 carrots, peeled and diced
1 large yellow onion, roughly chopped
2 sprigs thyme
2 sprigs marjoram
1 whole head garlic, unpeeled, root removed, cut in half
2 lb (907 g) veal knuckles (or 1 lb sliced veal shanks)
kosher salt and freshly ground pepper
3 tbsp peanut oil
5 cup homemade veal stock, or
frozen concentrated veal stock diluted with water
1 to 2 tbsp tomato paste
1 bouquet garni (see below)
1 to 2 tbsp sherry vinegar
2 tbsp butter
2 tbsp cornstarch, mixed with a little cold water
Boiled potatoes
Chopped parsley

--- bouquet garni

3 sprigs parsley
2 sprigs thyme
2 sprigs marjoram or oregano
2 bay leaves
2 small, leafy celery ribs

How to prepare

Bind all ingredients together with kitchen string.
Place the beef in a large ceramic or stainless steel bowl. Add the carrots, onions, thyme, marjoram, and garlic. Pour in the red wine. Cover the bowl with plastic wrap and refrigerate for 48 hours, turning the meat occasionally.
Preheat the oven to 400°F (204°C). Put the veal knuckles in a roasting pan and roast, turning to brown on all sides, for about 30 minutes.
Remove the beef from the marinade, pat dry with paper towels, and season liberally with salt and pepper. Heat the oil in a large, heavy pot equipped with a cover over medium-high heat. Add the beef and brown on all sides, turning as it browns, for about 15 minutes. Remove the beef from the pot and reduce the heat to medium. Add the drained, marinated vegetables, except the garlic. Cook, stirring occasionally, until caramelized, for about 15 minutes.
Return the beef to the pot with the vegetables. Add the veal knuckles, wine marinade, garlic, veal stock, tomato paste, and bouquet garni. (The liquid should cover the meat by 1 or 2 inches.) Bring to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer, turning the beef occasionally, until the meat is easily pierced with a fork, for about 3 hours.
Remove the beef and set it aside. Increase the heat to medium and simmer the broth to concentrate flavors and reduce volume, for 15 to 20 minutes. Remove and discard the veal knuckles, garlic, and bouquet garni. Strain the broth through a fine sieve into a bowl and skim off the fat; then return the liquid to the rinsed pot. Stir in sherry vinegar and butter to balance flavors. Taste the sauce and adjust the seasoning with salt and pepper. Bring to a simmer and add the cornstarch mixture, stirring until it thickens, for about 30 seconds. Remove the strings from the beef, cut the meat into thick pieces, and return it to the sauce to heat through. Serve with boiled potatoes and garnish with parsley.

Variations

Red Wine Substitute: If you prefer not to use wine, beef broth combined with a tablespoon of balsamic vinegar can be a suitable alternative.
Vegetable Variations: Feel free to add mushrooms or pearl onions to the braise for additional flavors and textures.
Herb Variations: While thyme and marjoram are traditional, rosemary and sage also work well in this dish.

Cooking Tips & Tricks

To achieve the best results with Braised Beef Maitre Menan, consider the following tips:

- Marinate the beef for the full 48 hours to deepen the flavors.

- Ensure the beef is thoroughly dried before browning to achieve a rich sear.

- Use a heavy pot that retains heat well for even cooking.

- Be patient during the braising process; slow and low heat is key to tender meat.

- Skim off the fat after straining the broth for a cleaner sauce.

- Adjust the seasoning of the sauce just before serving to balance the flavors perfectly.

Serving Suggestions

Serve the Braised Beef Maitre Menan with boiled potatoes as suggested, or consider pairing it with creamy mashed potatoes, steamed green beans, or a crisp green salad for a balanced meal. A glass of full-bodied red wine, such as a Cabernet Sauvignon, complements the rich flavors of the dish beautifully.

Cooking Techniques

The key techniques in this recipe are marinating, browning, and braising. Marinating the beef enhances its flavor and tenderness. Browning the meat and vegetables caramelizes their surfaces, adding depth to the dish. Braising, the slow cooking process in a covered pot, allows the meat to become exceptionally tender.

Ingredient Substitutions

Beef Chuck Roast Substitute: If beef chuck roast is unavailable, beef brisket or bottom round roast can be used, though cooking times may vary.

- Peanut Oil Substitute: If you have a peanut allergy, canola oil or vegetable oil are suitable alternatives for browning the meat.

Make Ahead Tips

This dish can be prepared up to two days in advance, enhancing its flavors as it rests. Store it in the refrigerator and gently reheat on the stove over low heat, adding a little extra stock or water if necessary to keep the meat moist.

Presentation Ideas

For an elegant presentation, slice the beef neatly and arrange it on a platter. Spoon the sauce over the meat and garnish with fresh parsley. Serve the side dishes in separate bowls or platters so guests can help themselves.

Pairing Recommendations

In addition to a robust red wine, consider serving a light, crisp salad to balance the richness of the dish. A loaf of crusty bread is also perfect for sopping up the delicious sauce.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the beef and sauce in a saucepan over low heat, adding a splash of water or stock to prevent drying out. Heat until warmed through.

Nutrition Information

Calories per serving

A serving of Braised Beef Maitre Menan is relatively high in calories, primarily due to the fats and proteins. On average, a serving may contain approximately 400-500 calories, making it a hearty choice best enjoyed in moderation.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the vegetables used in the marinade and sauce. The exact carbohydrate content will vary depending on the specific ingredients and their quantities but expect a serving to contain approximately 10-15 grams of carbohydrates.

Fats

Braised Beef Maitre Menan is moderately high in fats, primarily from the beef chuck roast and the added butter in the sauce. The total fat content can be managed by skimming off excess fat during the cooking process. A serving may contain around 20-30 grams of fat, with a significant portion being saturated fats from the meat and butter.

Proteins

This dish is an excellent source of protein, thanks to the beef chuck roast. A single serving can provide approximately 30-40 grams of protein, making it a hearty and satisfying option for those looking to increase their protein intake.

Vitamins and minerals

Braised Beef Maitre Menan is rich in vitamins and minerals, particularly those found in the beef and vegetables. These include iron, zinc, and B vitamins from the beef, as well as vitamins A and C from the carrots and other vegetables. The dish is also a good source of selenium and phosphorus.

Alergens

The primary allergens to be aware of in this recipe include gluten (if using certain stocks or tomato paste brands) and dairy (from the butter). Always check the labels of purchased ingredients to ensure they meet your dietary needs.

Summary

Braised Beef Maitre Menan is a nutrient-dense dish that offers a good balance of proteins, fats, and essential vitamins and minerals. While it is higher in calories and fats, it can be part of a balanced diet when enjoyed in moderation and paired with lighter sides.

Summary

Braised Beef Maitre Menan is a luxurious dish that combines the rich flavors of beef, wine, and aromatic vegetables and herbs. It requires patience and care but rewards with an unforgettable dining experience. Perfect for special occasions or a weekend feast, this recipe is a celebration of French culinary traditions and the art of slow cooking.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Braised Beef Maitre Menan. It was a warm summer day, and I was visiting my dear friend, Madame Lefebvre, in her cozy little kitchen in the heart of Paris. Madame Lefebvre was a renowned chef, known for her exquisite French cuisine, and I had always admired her culinary skills.

As we sat down to enjoy a delicious meal that she had prepared, Madame Lefebvre suddenly leaned in and whispered to me, "I have a special recipe that I would love to share with you. It's a family secret, passed down through generations, and I believe you will appreciate its richness and depth of flavor."

Intrigued, I eagerly accepted her offer and watched intently as she pulled out a weathered old cookbook from her kitchen shelf. The pages were yellowed with age, and the writing was faded, but the recipe for Braised Beef Maitre Menan was still clear and legible.

Madame Lefebvre explained that this dish was a favorite in her family, a comforting and hearty meal that was perfect for special occasions or intimate gatherings. She proceeded to walk me through each step of the recipe, demonstrating how to season the beef with herbs and spices, sear it to perfection, and simmer it slowly in a rich red wine sauce until it was tender and flavorful.

I listened attentively, taking mental notes and asking questions whenever I needed clarification. Madame Lefebvre's passion for cooking was infectious, and I was inspired by her dedication to preserving her family's culinary heritage.

After we had finished our meal, Madame Lefebvre insisted that I try my hand at making Braised Beef Maitre Menan under her guidance. With her gentle encouragement and expert advice, I carefully followed the recipe, savoring the aromas that filled the kitchen as the beef slowly cooked on the stove.

As the dish neared completion, Madame Lefebvre tasted the sauce and adjusted the seasonings to perfection. She then plated the Braised Beef Maitre Menan with a flourish, garnishing it with fresh herbs and serving it alongside a crusty baguette and a bottle of robust red wine.

We sat down at the table and dug into the meal with gusto, savoring each tender bite of beef and each spoonful of rich, savory sauce. The flavors were complex and harmonious, a symphony of tastes that danced on my palate and warmed my soul.

As we shared this delicious meal together, I felt a deep sense of gratitude for Madame Lefebvre's generosity in sharing her family recipe with me. It was a gift that I would cherish forever, a connection to a culinary tradition that spanned generations and continents.

In the years that followed, I continued to make Braised Beef Maitre Menan for my family and friends, each time recalling the special moment when Madame Lefebvre had entrusted me with her treasured recipe. And though she has since passed away, her legacy lives on in every pot of simmering beef, in every fragrant herb and spice, in every shared meal that brings us together in love and friendship.

I am forever grateful for the day that I learned to make Braised Beef Maitre Menan, a recipe that has become a beloved part of my own culinary repertoire. And as I pass it on to future generations, I know that Madame Lefebvre's spirit will always be present, guiding and inspiring me to create dishes that nourish both body and soul.