Beef Bretonne Food

BEEF BRETONNE

Steps:

• Trim off all fat from meat and cut into 3/4 inch cubes.
• Melt butter in deep skillet.
• Crush garlic and add to melted butter.
• Brown meat on all sides in garlic butter.
• Add thinly sliced onions to meat and cook until onions are soft but not brown.
• Remove meat and onions and blend flour with remaining juices.
• Add remaining ingredients to flour and juices, blending until sauce is slightly thickened.
• Return meat and onions to skillet, cover and bring just to a boil.
• Lower heat and simmer for 1.5 hours or until meat is tender.
• Serve over cooked broad egg noodles.

COTRIADE BRETONNE

Steps:

• Place the 1/3 cup olive oil, onions, garlic and leek in a large pot and cook gently over medium heat for 8 to 10 minutes.
• Add the water and the potatoes. Bring to a boil, cover and boil gently for 20 minutes. (The recipe can be prepared ahead to this point and kept out for a few hours or refrigerated overnight.)
• Just before serving, add the fish and bring the mixture back to a boil. Immediately remove the pot from the heat and season with the salt, 1 teaspoon pepper and herbes de Provence.
• Make the pepper-vinegar dip: in a small bowl, mix together the vinegar and the 1/2 teaspoon pepper. Set aside.
• Make the bread garnish: arrange the bread slices on a baking sheet and sprinkle with the oil. Bake in a 400-degree oven for about 10 minutes, or until brown and crisp.
• Serve the soup in large bowls or soup plates with a small warmed plate on the side. Invite each guest to transfer pieces of potato and fish from the soup to the side plate and sprinkle them with the pepper-vinegar and, if desired, a few drops of oil. Add the croutons to the soup and serve immediately.

BEANS BRETON WITH TOMATOES

Steps:

• Put the beans in a mixing bowl and add water to cover to a depth of about 2 inches above the top of the beans. Let soak for several hours or overnight.
• Drain the beans and put them in a saucepan. Add the 8 cups of water and salt, pepper, carrot, onion, bay leaf, clove of garlic and parsley sprigs. Bring to a boil and simmer one hour or until the beans are tender but not mushy.
• While the beans cook, heat the butter. Add the chopped onions and garlic. Cook and stir until the onions are translucent. Add the tomatoes and thyme; salt and pepper to taste. Simmer for 15 minutes.
• When the beans are done, strain them. Reserve 1 cup of the cooking liquid. Add the beans and the reserved cooking liquid to the tomato sauce. Bring to the boil. Check seasoning and simmer for 15 minutes. Sprinkle with parsley before serving.