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Bœuf à la Ficelle

Serves 4 to 6 Entree meat

Bœuf à la Ficelle

Bœuf à la Ficelle is a staple of Lyon's culinary landscape, celebrated for its simplicity and heartiness. Traditionally prepared in homes, this dish fills the dining room with the comforting scent of simmering beef and vegetables, drawing everyone to the table as it cooks. Its roots in Lyonnais everyday cooking make it a beloved choice for family dinners, where the emphasis is on straightforward, satisfying flavors.

The dish offers a tender and succulent piece of beef, subtly infused with the essence of a rich beef stock and aromatic bouquet garni. The accompanying carrots, leeks, and turnips, simmered to perfection, add layers of earthy sweetness and texture. Each bite is a warm embrace, seasoned simply with coarse salt to let the ingredients shine.

Ingredients

  • 1 kgbeef tenderloin or sirloin
  • 1.5 Lbeef stock
  • 4carrots
  • 4leeks
  • 4turnips
  • 1bouquet garni
  • to tastecoarse salt

Method

  1. Begin by seasoning 1 kg of beef tenderloin or sirloin generously with coarse salt. Heat a large, heavy-bottomed pot over medium-high heat. Add a bit of oil and brown the meat in batches, ensuring each piece develops a deep, caramelized crust on all sides. This step is crucial for building flavor, so take your time to get a rich color before removing the meat from the pot and setting it aside.
  2. While the pot is still hot, add 4 peeled and sliced carrots, 4 cleaned and sliced leeks, and 4 peeled and quartered turnips. Stir occasionally, allowing the vegetables to soften and absorb the browned bits from the bottom of the pot, known as the fond. This process should take about 5-7 minutes, during which the vegetables will become fragrant and slightly golden.
  3. Once the vegetables are softened, return the browned meat to the pot. Pour in 1.5 L of beef stock, ensuring the meat is mostly submerged. Add a bouquet garni for additional flavor. Bring the liquid to a gentle simmer over medium heat, allowing the flavors to meld together.
  4. Continue to simmer the dish gently, ensuring the liquid never reaches a full boil. The meat should cook until it is tender, which you can check by piercing it with a fork; it should offer little resistance and have a juicy, succulent texture.
  5. Once the meat is tender, remove it from the pot and let it rest briefly on a cutting board. This resting period allows the juices to redistribute within the meat, ensuring each slice is moist and flavorful.
  6. Taste the cooking liquid and adjust the seasoning with additional coarse salt if necessary. The liquid should have reduced slightly, concentrating into a flavorful broth that complements the tender beef.
  7. To serve, slice the rested beef into thick pieces and arrange them on a platter with the cooked vegetables. Ladle the warm, aromatic broth over the top, letting it soak into the meat and vegetables. Serve immediately, inviting everyone to the table to enjoy this comforting Lyonnais dish.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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