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recette, facile, boeuf braisé, vin rouge



-1 kg of chuck roast.

-2 cups of red wine.

-2 cup of beef broth.

-2 finely chopped French shallots.

-1/2 cup Firebarns Steak.

-1 tablespoon of olive oil.

6 potatoes.

-1/3 cup of 15% cooking cream

-2 tbsp. butter

-1 tbsp. garden herbs.

-1/2 cup grated Parmesan cheese.

-2 tbsp cornstarch diluted in ½ cup water.

-1/2 cup microgreens.

Salt and pepper to taste.


In a large saucepan over high heat, brown the piece of beef for 1 to 2 minutes until well colored on each side and remove from the pan.

Add a drizzle of olive oil, the shallots and sauté for 1 to 2 minutes. Add the red wine, beef stock and Firebarns Steak. Mix well, return the beef to the pan and cook in the oven at 250F for 7 hours.

Remove the beef, place the pan on high heat. Add the cornstarch to the sauce and reduce by half.

Cook potatoes in salted water for about 15 minutes or until tender. In a food processor, combine potatoes, parmesan, butter, herbs and cream. Blend until smooth.

Serve beef with potatoes, sauce and microfoam.

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