- Pickled red onions (recipe below)
- Gougeres (cheese profiterole puff, recipe below)
- Braised beef (recipe below)
- 3 tbsp grainy mustard
- 3 tbsp mayonnaise
- Cut off the top ⅓ of the gougeres, and discard (or eat!)
- Mix the grainy mustard and mayonnaise and put about ½ tsp in each gougere.
- Divide the beef evenly between the gougeres.
- Garnish with pickled red onion.
Yields 24 profiteroles
Pickled Red Onions
- 3 tbsp sugar
- 3 tbsp white wine vinegar
- 1 tsp salt
- pinch of pepper
- ¼ of a red onion, thinly sliced
- Bring the sugar, vinegar, salt and pepper to a boil to dissolve the sugar.
- Pour over the onion.
- Let sit overnight in the fridge.
Gougeres (Cheese Profiterole Puff)
- ¼ cup plus 2 tsp milk
- 2 tbsp plus 2 tsp butter, melted
- 1 tsp salt
- 1/2 cup pastry flour, sifted
- 1 ½ large eggs
- 1/4 cup gruyère cheese, shredded
- ¼ tsp ground pepper
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- In a medium saucepan, combine the water, milk, butter, and salt and bring to a boil.
- Add the flour and stir in with a wooden spoon until a smooth dough forms. Stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
- Scrape the dough into a bowl, and let cool for 1 minute.
- Beat the eggs into the dough one at a time, beating thoroughly between each one.
- Add the gruyère cheese and pepper.
- Transfer the dough to a pastry bag fitted with a 1/2-inch round tip, and pipe tablespoon-sized mounds onto the baking sheets, roughly 2 inches apart.
- Bake for 22 minutes, or until puffed and golden brown. Allow to cool.
Yields 24 gougeres. Must be used the same day they are baked. You can also double the recipe and serve them on their own (the traditional way)!
- 300 g beef brisket, cut into 4 cm cubes
- salt and pepper to taste
- 2 tbsp vegetable oil
- 2 tbsp red wine
- ½ small onion, cut into chunks
- ¼ carrot, peeled and cut into chunks
- 2 tbs tomato paste
- 1 cup beef stock, vegetable stock, or water
- 1 garlic clove, crushed
- 1 mL whole black peppercorns
- 2 stalks parsley
- 1 sprig thyme
- 1 small bay leaf
- Tie the garlic, peppercorns, thyme, parsley, and bay leaf in cheesecloth, and set aside.
- Season beef with salt and pepper.
- Heat oil in a heavy bottomed pot with a lid over medium high heat.
- Sear beef cubes on all sides until golden brown (do this in batches if necessary so as not to crowd the pan).
- Add the carrot, onion, and tomato paste. Continue cooking until the tomato paste has caramelized slightly.
- Add the red wine and let cook until the wine has evaporated.
- Add the stock or water, and herbs/spices in cheesecloth.
- Cover with a lid and let simmer until the beef is tender (approx. 2-3 hours)
- Remove the beef and vegetables (discard vegetables and herbs/spices). Remove fat from the braising liquid, and reduce the liquid to ¼ cup.
- Shred the beef.
- Once the braising liquid has reduced, add it to the beef and mix thoroughly.
- Use immediately, or cool and refrigerate for up to 3 days.