Cooking the gingerbread, why not !
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Use in yourfrench toast recipe |
As crouton foryour favorite appetizers |
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Or when making sauce ! |
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Beef and carrots with gingerbread
INGREDIENTS
Stewing beef (cheek or chunk)
Dijon mustard
Sliced carrots
Garlic
Diced onion
Pure honey gingerbread
Veal stock
Red beer
Salt and pepper to taste
PRÉPARATION
1. Sear the beef in a pan. Remove to a plate and rub with Dijon mustard.
2. In the same pan, fry the carrots, garlic and onions. Deglaze with beer, reduce by half, then add the veal stock.
3. Return the beef to the pan, put the gingerbread slices on top. Add the lid and put in the oven at 325F (165C) for 3 to 4 hours.
4. Once finished, remove the beef and carrots. Strain the sauce to obtain a smooth texture, then emulsify with the gingerbread bits to give a rich and velvety consistancy.
5. Arrange the plate starting with a generous portion of tender beef, add braised carrots and drizzle with the sauce.
6. Serve with mashed carrots and for a crunchy and sweet finish, add some croutons made with gingerbread !
