✦ Featured
Le Chaudron recipe
Bœuf braisé aux endives
Beer-braised beef with Belgian endives
⏱ 120 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1.2 kg (2.6 lb)beef chuck in 5 cm (2 in) cubes
8medium Belgian endives
3yellow onions
4 clovesgarlic
200 g (7 oz)smoked lardons
500 ml (2 cups)dark beer
300 ml (1¼ cups)beef stock
2 tbspDijon mustard
2 tbspbrown sugar
3 tbspolive oil
30 g (1 oz)unsalted butter
2 tbspflour
1bouquet garnithyme, bay leaf, parsley
1 tbspcider vinegar
1 tspfine salt
1 tspfreshly ground pepper
- 1.2 kg (2.6 lb) beef chuck in 5 cm (2 in) cubes
- 8 medium Belgian endives
- 3 yellow onions
- 4 cloves garlic
- 200 g (7 oz) smoked lardons
- 500 ml (2 cups) dark beer
- 300 ml (1¼ cups) beef stock
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 3 tbsp olive oil
- 30 g (1 oz) unsalted butter
- 2 tbsp flour
- 1 bouquet garni thyme, bay leaf, parsley
- 1 tbsp cider vinegar
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the beef chuck out of the fridge 30 minutes before cooking to bring it to room temperature. Season the cubes of meat generously on all sides and dust them evenly with flour.
- Clean the 8 endives, removing any wilted outer leaves. Trim the base and cut out the bitter core in a V with the tip of the knife. Halve the endives lengthwise so they caramelize as they cook.
- Peel the 3 yellow onions and slice them thinly into half-moons. Remove the green germ from the 4 garlic cloves and crush them with the flat of the knife. These aromatics are the backbone of this northern French braise.
- Heat 2 tbsp of olive oil and the unsalted butter in the large cast-iron Dutch oven over high heat. Brown the floured beef cubes on all sides for 10 minutes, in batches, until nicely browned.
- Set the browned meat aside. In the same pot, cook the smoked lardons for 3 minutes to render their fat, then add the sliced onions. Cook for 10 minutes over medium heat until soft and golden.
- Add the crushed garlic, Dijon mustard and brown sugar to the onions. Cook for 2 minutes, stirring, to toast them. Deglaze with the dark beer, scraping up the browned bits. Let reduce for 5 minutes over high heat to cook off the alcohol.
- Return the browned meat to the pot with the hot beef stock, the bouquet garni and the cider vinegar. Cover and simmer over very low heat for 1½ hours, until the meat is tender and the sauce has thickened on its own.
- Meanwhile, brown the halved endives in the large skillet with 1 tbsp of oil for 8 minutes to caramelize their natural sugars. Add them to the pot for the last 30 minutes of cooking. Serve piping hot.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.