Piece of Beef à l'Écarlate (Brined Beef)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- piece of beef
- brine
- carrots
- studded onion
- bouquet garni
Instructions
- Put the piece of beef in brine for a time according to its size — 8 or 10 days for a piece of 4 kilos.
- Cook it simply in water with carrots, a studded onion and a bouquet garni.
- Serve it with any garnish suitable for boiled pieces of beef.