Bœuf Monsieur

Method

Preheat oven to 140°C.

In a heavy casserole, sweat the onions and garlic gently in oil and butter until very soft and lightly golden.

Season the beef well.

Set the onions aside, raise the heat and sear until browned on all sides.

Stir the onions back in with the tomato purée, wine and stock, plus the bay leaves. Bring to a gentle simmer.

Cover and transfer to the oven for approximately 4 hours, or until the beef is very tender and easily pulls apart.

Remove the beef from the casserole.

Reduce the cooking liquid on the hob until thick and syrupy, almost jam-like in consistency.

Pour the reduced sauce back over the beef.

Once slightly cooled, shred into thick chunks, removing the long central eye of fat that runs through the featherblade.

Set aside.

To Assemble the Bœuf Monsieur you will need

Good white sourdough bread (thick sliced)

Truffle mustard (thin layer)

Béchamel

Gruyère, grated (or Gruyère & Comté mix)

Shredded featherblade

Cornichons, to serve

Method

Lightly toast the inside faces only of the bread under the grill.

Spread a thin layer of truffle mustard on one side.

Add a modest layer of béchamel.

Top with shredded beef.

Add a layer of Gruyère.

Sandwich together.

Wrap loosely in foil and bake at 170°C for 12–15 minutes until heated through.

Remove from foil.

Spread a final layer of béchamel on top, add more Gruyère, and grill on high until bubbling and golden.

Allow to cool slightly. Slice in half and serve with cornichons

Notes

Keep the beef fairly dry when assembling, no loose liquid pooling inside the sandwich.

Don’t overdo the truffle mustard.

Rest briefly before cutting so it doesn’t slide apart, and cut with a serrated knife.

Excellent with a side salad of dressed bitter leaves

These are a great prep-ahead dish, you can do everything a day or so ahead up to assembling and wrapping in foil, then just keep them in the fridge until you are ready to heat them up

*Recipe credit to Rachel from 12 Triangles