Bœuf à la Ficelle
A cozy, deeply comforting homestyle take on the French classic, where tender beef absorbs a rich aromatic broth alongside sweet carrots, mushrooms, and potatoes.
95 min
Easy
Francesa
4 servings
The story behind
Let me tell you, the very first time I heard about this recipe, I thought it was incredibly clever. I was chatting with a chef friend who had just come back from traveling through the French countryside, and he told me that the traditional name actually comes from tying the beef with a string or twine ('ficelle') to suspend it in a boiling broth packed with garden veggies. Even though at home we sometimes prefer to let it simmer gently so everything gets beautifully tender and soaks up the cooking juices completely, that whole concept of slow-cooking beef surrounded by onions, thick sliced carrots, and whole button mushrooms is a total hug for your soul. I absolutely love whipping this up for a cozy Sunday lunch on a chilly day when you just want to relax. Place a good loaf of rustic bread in the middle of the table to wipe your plate clean, and pair it with a nice glass of red wine or a hot wild berry tea. It tastes like pure homemade happiness.
Instructions
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1Generously season the thick beef pieces with salt and cracked black pepper on all sides.
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2In a deep cooking pot, bring the rich beef broth and the herb bunch to a boil to completely infuse the cooking liquid.
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3Toss the thick carrot rounds into the pot and lower the heat so they start softening up gently.
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4Add the seasoned beef pieces into the hot broth, letting them simmer on low heat so they get fork-tender while retaining all their savory juices.
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5Halfway through cooking, drop the pre-boiled whole baby potatoes and cleaned button mushrooms into the pot so they absorb the flavors without breaking apart.
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6Let everything simmer together for another 20 minutes until the vegetables are cooked to perfection and the broth reduces slightly.
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7Ladle a generous helping of the juicy meat and vegetables into an oval shallow bowl, finishing with a garnish of fresh flat-leaf parsley leaves.
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