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Bouef Aux Estragon

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Food always sounds sophisticated in French. I think the title above stands for “Beef with Tarragon”, which was what I cooked up in my slow cooker yesterday. Peppered beef was browned in a frying pan with a little olive oil and then added to a slow cooker with a generous dash of salt. Thickly sliced onions and a little garlic were softened in the same pan, picking up what was burnt onto the bottom, with a couple of handfuls of fresh tarragon (Russian, not French, I think) crushed, roughly chopped and added just before transferring to the slow cooker. The concoction was finished off with some red wine followed by boiling water and a dash of bouillon powder to remove the last trace of beef cooked onto the cast iron of my heavy saucepan.

I also added some potato, cut into small cubes and lightly boiled, to the slow cooker before leaving for several hours before taking off the heat to cool. Last night’s (delicious) dinner was served with some fresh, buttery cabbage and some Beurre maniĆ© (melted butter with flour) to thicken the sauce; I look forward to today’s helping too.

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