Boeuf En Ficelle Recipe




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Boeuf En Ficelle Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Boeuf En Ficelle

 

Ingredients

3 1/4 lb beef filet, well-trimmed
3 qt beef broth
4 onion, quartered
4 carrot, sliced
4 celery rib, sliced
2 turnip, quartered
8 small shallot, minced



 

Preparation

Securely tie beef both lengthwise and crosswise with string. If
chilled, bring to room temperature before cooking.

Combine broth, onion, carrot, celery and turnip in large stockpot
with side handles. Boil vigorously 30 minutes.

Tie meat to handles, suspending as closely as possible to broth
without actually touching. Cover tightly and let steam until meat
thermometer registers 120 F. (rare), about 18 to 20 minutes.

Slip large fork under wrapping strings, then remove meat to platter.
Cut strings holding meat. Let rest 5 minutes before carving; do not
remove strings around meat until after it has been carved. Slice
thinly, allowing 2 or 3 slices per serving, or cut into 8 thicker
slices. Save juices to moisten each portion. Reassemble slices, wrap
with foil and keep warm but serve as soon as possible. Garnish each
serving with shallots and accompany with Sauce Moutarde-Batarde or
Red Pepper Jelly, or both.

 

 

Servings: 1