French cuisine · Meat & Kebab

Bœuf Miroton

Slices of boiled beef in a bold onion-vinegar sauce, gratinated with breadcrumbs in the oven.

Ingredients · for 4 servings

• 600 g boiled beef (from the day before)
• 700 g onions
• 2 tbsp red wine vinegar
• 400 ml beef stock
• 40 g butter
• 1 tbsp flour
• 1 tbsp Dijon mustard
• 50 g breadcrumbs
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Cut the boiled beef into slices about 5 mm thick and set aside; shave the onions into fine rings.
2. Melt half the butter in a pan and braise the onions over medium heat for 20 min., stirring occasionally, until golden brown – slow browning brings out the sweetness.
3. Dust with the flour, stir for 1 min., deglaze with the red wine vinegar and let it evaporate almost completely.
4. Pour in the stock, stir in the mustard and reduce the sauce uncovered for 10 min. until it coats the back of a spoon; season with salt and pepper.
5. Spread half the sauce in a baking dish, layer the meat slices like roof tiles, cover with the remaining sauce and sprinkle with breadcrumbs and small flakes of butter.
6. Gratinate at 200°C (400°F) for 15–20 min. until the surface is golden brown and the sauce bubbles at the edge, sprinkle with parsley and serve hot.