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Boeuf braisé

Braised beef

From a succulent Quebec-style pork shoulder roastc, easily make a comforting meal.


4 to 6 servings 



  • A blade roast of AAA beef from Quebec weighing approximately 1.5 kg;
  • 750 ml of veal stock flavored with mustard seeds and homemade burnt pepper paste;
  • 125 ml of red cooking wine;
  • Nantes carrots;
  • pearl onions;
  • multicolored baby potatoes;
  • king mushrooms;
  • mini radishes;
  • Garlic;
  • a mixture of herbs for cooking.


  1. Preheat the oven to 325 F. 
  2. Generously salt the piece of beef on each side.
  3. Heat a large frying pan to medium-high heat, add a drizzle of vegetable oil then sear your piece to braise on each side, about 4 to 5 minutes or until the piece browns.
  4. Remove the piece of meat from the pan and set aside.
  5. Reduce the heat to medium and brown the onions for 2 to 3 minutes in the same pan.
  6. Add the red wine and reduce by half.
  7. In a roasting pan or braising pan, place the meat, the bouquet garni and the red wine and onion reduction. Moisten everything with the beef broth with burnt peppers and mustard seeds. 
  8. Leave on the heat until it first boils, then cover and put in the oven for 2 hours 40 minutes.
  9. While cooking, peel the pearl onions and cut the king mushrooms in half.
  10. After 2 hours 40 minutes of cooking, add the baby potatoes, pearl onions, carrots and rabioles to the baking dish and return it to the oven for about 20 minutes. 
  11. Remove the container from the oven and let it sit for 10 to 15 minutes.
  12. Meanwhile, heat a little vegetable oil in a frying pan over high heat.
  13. Place the king mushrooms and cook until browned, about 4 to 5 minutes.
  14. Divide the meat into pieces with the cooking juices, the simmered vegetables and the fried mushrooms on the plates.
  15. Enjoy!