Paleron carbonnade with braised endive
This paleron carbonnade, a classic Belgian preparation, was introduced to our menus by an authentic Belgian—our corporate chef Fabrizio Salerni. Paleron, known in America as flat-iron steak, is a very good cut to braise and will serve a large group of people.
This dish is about the rustic, classic cuisine du Nord, which we celebrate at Bar Boulud, our wine bar and bistro where we love to serve old-fashioned hearty dishes. The complexity comes from the Chimay beer—a dark Trappist beer with tones of molasses— we use and also from the sweet, spiced gingerbread which acts as a liaison between the sauce and the meat, bringing depth and wonderful unctuosity. The slight bitterness of the Belgian endive, or witloof, cuts through the richness of the sauce and the glazed root vegetables become like treasures in the dish, adding new layers and textures.
- 5 pounds beef paleron, trimmed of all fat (2.3 kg)
- Salt and ground black pepper
- 2 tablespoons extra-virgin olive oil (30 ml)
- 3 medium onions, sliced
- 2 branches celery, thinly sliced
- 1 large carrot, peeled and thinly sliced
- 2 garlic cloves, thinly sliced
- 1 bouquet garni (2 sprigs thyme, parsley stems, 2 bay leaves, tied with butcher’s twine)
- 1/4 teaspoon crushed black pepper
- 4 bottles (33 cl each) Chimay beer
- 2 tablespoons red wine vinegar (30 ml)
- 1/4 cup Dijon mustard (60 g)
- 3 cups veal stock (720 ml)
- 1/2 cup gingerbread (25 g) cut into 1/2-inch cubes
- 1/4 cup fresh flat-leaf parsley leaves (4 g)
Step 1: Paleron
Center a rack in the oven and preheat to 300°F (150°C). Season the beef on all sides with salt and ground black pepper. In a large cast-iron pot, or Dutch oven, over high heat, warm the olive oil. Add the beef to the pot and sear until dark golden brown on all sides, 20 to 25 minutes. Remove the beef from the pot and reserve.
Add the onions, celery, and carrot and cook, stirring, until they turn a deep, caramel color, about 20 minutes. Add the garlic, bouquet garni, and black pepper.
This recipe was originally published in "My Best Daniel Boulud" (Éditions Alain Ducasse). See all credits
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