Dish

Jarret de boeuf

Beef shin

Jarret de boeuf is made by searing beef shanks in a hot pan, then cooking them in a mixture of red wine, beef broth, and vegetables. The dish is typically seasoned with herbs like thyme and bay leaves, and is cooked for several hours until the meat is tender and falls off the bone. The resulting dish is rich and flavorful, with a deep, savory taste that is perfect for cold winter nights.

European cuisine› Western European cuisine› French cuisine

Stew

Origins and history

Jarret de boeuf is a classic French dish that has been enjoyed for centuries. It is believed to have originated in the Burgundy region of France, where it was traditionally made with red wine from the local vineyards. Today, it is a popular dish throughout France and is enjoyed by people all over the world.

Dietary considerations

This dish is high in protein and iron, but may not be suitable for those on a low-fat or low-sodium diet. It is also not suitable for vegetarians or vegans.

Variations

There are many variations of jarret de boeuf, including versions that use different types of wine or broth, or that add additional vegetables or spices. Some recipes also call for the addition of bacon or other cured meats to add extra flavor to the dish.

Presentation and garnishing

To ensure that the meat is tender and falls off the bone, be sure to cook it low and slow for several hours. A simple garnish of fresh herbs, such as parsley or thyme, can add a pop of color and flavor to the dish.

Tips & Tricks

To make the meat even more tender, try marinating it in the wine and broth mixture overnight before cooking.

Side-dishes

Jarret de boeuf is typically served with a side of mashed potatoes or crusty bread to soak up the rich sauce. It pairs well with a full-bodied red wine, such as a Bordeaux or a Burgundy.