Recettes autour du fromage

Braised Beef with OKA Raclette Cheese

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  • Difficulty : -
  • Preparation : 20 minutes
  • Cooking : 4 hours

Author :

François Coté, Chef du Restaurant L'Impérial, Granby

See video

Cheese :

If you don't have any OKA Raclette , you can use : OKA with Mushrooms or OKA L'Artisan

Preheat oven at 325°F

Season the meat with salt and pepper. In an oven proof pan, sear the meat on all sides and reserve.

In the same pan, melt butter, add minced garlic and let sweat for a few seconds. Deglaze the pan with the red wine and the balsamic cream. Let it cook for 2 minutes. Add the veal stock and the caramelized onions, stir it well and bring to a boil.

Add the reserve meat to the pan. Cover and cook for 4 hours or until tender.

Add cheese slices to the meat and broil until it lightly melts.

Sprinkle parsley and shallots. Serve dish in the middle of the table accompanied by mashed potatoes and a green salad.


Ingredients :
  • Beef Blade : 1.2 kg
  • Veal stock : 1 ½ cup
  • Minced garlic : 1 tbsp
  • Red wine : 200 ml
  • Balsamic cream : 100 ml
  • Caramelized onions : 1 cup
  • OKA Raclette : 8 slices
  • Fresh thyme : 2 sticks
  • Bay : 2 leaves
  • Parsley : 2 tbsp
  • Shallots : 2 tbsp
  • Salt and pepper to taste