Braised beef with red wine from Pierre Franey's Cooking in America by Pierre Franey and Richard Flaste

  • sage
  • shallots
  • bay leaves
  • carrots
  • celery
  • chestnuts
  • coriander seeds
  • garlic
  • Grand Marnier
  • leeks
  • pearl onions
  • oranges
  • parsley
  • thyme
  • black peppercorns
  • dry red wine
  • balsamic vinegar
  • beef shoulder pot roast
  • salt pork
  • beef broth
  • anchovies
  • baby carrots

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate 12 hours.

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