Name: Manière D'attendrir Le Bœuf Qui Doit Servir À Faire Le Pot Au Feu
Ingredients: 1 piece of beef (preferably from the round or the gîte à la noix); coarse sea salt; butcher's twine

Manière D'attendrir Le Bœuf Qui Doit Servir À Faire Le Pot Au Feu

Ingredients

1 piece of beef (preferably from the round or the gîte à la noix)
coarse sea salt
butcher's twine

Directions

Prepare

Remove any gills from the beef piece.
Using a rolling pin, pound the beef firmly for a few minutes.
Tie the beef securely with butcher's twine.

Cook

Cook the beef in a pot for a tender result.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Beef: Pounding and long cooking break down tough connective tissue, so the meat turns tender.

The step that matters

Pounding the beef firmly. Firm pounding breaks up muscle fibres and connective tissue before cooking, which helps the beef become tender during the long simmer. Too light a pound does little, while the tie keeps the piece compact so it cooks evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Manière D'attendrir Le Bœuf Qui Doit Servir À Faire Le Pot Au Feu