Effiloché de Boeuf de Chalosse (Shredded Beef)
A luxurious, slow-cooked masterpiece from Southwest France.
Benefits:
High Protein: Excellent source of essential amino acids.
Melt-in-your-mouth: Ultra-tender texture from 3-7 hours of slow cooking.
Nutrient-Dense: Rich in iron and zinc, perfect for wholesome dining.
Versatile: Great for Gourmet Burgers, Tacos, or with Mashed Potatoes.
Ingredients (Serves 4-6):
1.5 kg Beef Chuck (Paleron/Basse-côte de Chalosse)
2 Large Onions (chopped)
4 Garlic Cloves (minced)
1 Red Bell Pepper (diced)
400g Crushed Tomatoes/Tomato Paste
2 Bay Leaves & Fresh Thyme
1 tbsp Smoked Paprika & Cumin
2 tbsp Brown Sugar or Honey
30cl Beef Stock/Broth
Salt & Pepper to taste
Olive Oil (for searing)
Method (The Modern Way):
Prep & Sear : Season beef generously. In a hot Dutch oven, sear the meat in olive oil until golden brown on all sides . Remove meat.
Sauté : Add onions, garlic, and bell pepper to the same pot; sauté until soft.
Combine : Stir in tomato paste, paprika, cumin, sugar, bay leaves, thyme, and beef stock.
Slow Cook : Return the beef, cover tightly, and bake at 120°C-150°C for 3-7 hours (longer = better) until the beef falls apart .
Shred & Serve : Remove the beef, shred with two forks, and return it to the sauce. Simmer for 10 min to
Enjoooooy
