Piece of Beef à la Soubise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 piece beef
- White wine
- Aromatics
- Veal gravy
- Soubise purée
- The braising stock
Instructions
- Lard the piece of beef and marinate it in white wine.
- Braise it on a bed of aromatics with the wine of the marinade and veal gravy.
- Glaze it at the last moment.
- Serve separately a fairly stiff Soubise purée and the braising stock reduced to a Demi-glace.