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Before you jump to Boeuf Braisé recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.
Just about every article you read about restoring your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is really very true. Occasionally, though, the last thing you choose is to have to prepare an evening meal from scratch. Once in a while you just want to check out the drive through when you are on your way home and finish the day. There is simply no reason that you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This is because many of the popular fast food restaurants around are trying to “healthy up” their choices. Here’s how it’s possible to eat healthfully when you are at a fast food restaurant.
Select a drive through for a restaurant that is known for catering to people with healthy palates. Arby’s for instance, is void of burgers. Instead, a person’s options include things like roast beef and chicken sandwiches, wraps and big salads. Wendy’s, while no stranger to the hamburger, also includes plenty of other meal choices: large salads, large baked potatoes and other tasty items fill its menu. Most fast food restaurants do not stoop to the harmful lows seen at McDonalds.
Logic states that that one the simplest way to stay healthy is to sidestep the drive through and never eat fast food. Most of the time this is a good plan but if you make good choices, there is not any reason you can’t visit your drive through from time to time. Often the thing you need most is just to have another person do the cooking. If you ultimately choose healthy items, the guilt usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to boeuf braisé recipe. You can cook boeuf braisé using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Boeuf Braisé:
- You need 2.5 lbs. of chuck or shoulder roast
- Take 2 Tablespoons olive oil
- Take 4 Tablespoons butter
- Take 3 Cups button mushrooms
- Get 4 Carrots, large sections
- Use 2 Leeks, white and light green sliced 1/4 inch thick circles
- Provide 1 Medium Vidalia onion, rough chop
- Prepare 4 Shallots, peeked and cut in half
- Prepare 2 Heads garlic
- You need 4 Cups beef broth
- Take 1/3 Cup AP flour
- You need 2 Teaspoon Dijon mustard
- Prepare 2 Tablespoons red wine vinegar
- Prepare to taste Kosher salt
- Use 1/2 Teaspoon black pepper
- Provide 1/4 Teaspoon nutmeg
Steps to make Boeuf Braisé:
- Start preheating the oven to 350F.
- If you like garlic and want to add a couple of full heads, it's a creamy deliciousness once cooked, do as follows. Remove as much loose skin as you can. Cut off about a quarter to one third from one end. Garlic heads will go in the braising pan later, while some of the cut off pieces can be used in this recipe in place of the two required garlic cloves and the rest can be saved for other uses.
- Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.
- Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened, about 4-5 minutes. Add the minced garlic and continue sauteing for another minute.
- Add the remaining two tablespoons of butter and let it melt, while constantly stirring. Turn the heat down to low. Have the broth ready. Add the flour and stir briskly until it is fully incorporated. Pour in the broth, turn the heat up to medium high and let the liquid mixture come up to a boil. Reduce heat to medium and simmer, constantly stirring, until the mixture starts to thicken. It shouldn't take long, less than a minute. Remove from heat.
- Add the pepper and nutmeg, stir, then salt to taste. Stir in the red wine vinegar. The sauce may taste a little too tart right after you add the vinegar, but it will be perfect by the time it's done cooking.
- Nestle beef pieces and garlic heads, if using, in the sauce, spreading them out evenly. If using, place the garlic bulbs cut side up. Garlic smell can be quite strong, so add those bulbs only if you love garlic and have a good ventilation in the kitchen. If you place it cut side down, the sauce will get infused with garlic too much.
- Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.
- Serve with freshly made mashed potatoes, garnish with chopped fresh herbs, and enjoy.
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