Kinnard Au Fronton
Kinnard Au Fronton is a rich meat dish prepared by slow-cooking beef with vegetables and herbs, served with a creamy sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Chuck | 1 | Kilogram |
| Onion | 2 | Count |
| Carrot | 3 | Count |
| Celery Stalk | 2 | Count |
| Garlic | 4 | Clove |
| Red Wine | 500 | Milliliter |
| Beef Stock | 500 | Milliliter |
| Tomato Paste | 3 | Tablespoon |
| Bay Leaf | 2 | Count |
| Thyme | 1 | Bunch |
| Butter | 100 | Gram |
| Flour | 3 | Tablespoon |
| Heavy Cream | 250 | Milliliter |
| Salt | 1 | Teaspoon |
| Black Pepper | 1 | Teaspoon |
Instructions
- In a large pot, melt butter over medium heat and brown the beef cubes in batches. Remove and set aside.
- In the same pot, add onions, carrots, celery, and garlic. Sauté until onions are translucent.
- Stir in tomato paste and cook for 2 minutes. Add red wine and bring to a boil, scraping up any browned bits.
- Return beef to the pot. Add beef stock, bay leaves, and thyme. Season with salt and pepper.
- Cover and simmer on low heat for 2 to 3 hours until beef is tender.
- In a separate saucepan, melt remaining butter and whisk in flour to form a roux. Cook for 2 minutes.
- Gradually whisk in heavy cream, cooking until thickened. Add to the beef mixture and stir well.
- Adjust seasoning with salt and pepper. Serve hot with your choice of sides.
Prep
- Thaw beef chuck in the refrigerator overnight if frozen.
Kitchen equipment
Large PotSaucepanWhisk