I actually made this with veal.
The veal we get is always excellent. The beef may or may not be.
The last beef we had never made it to the ‘tender’ stage, even after long slow cooking. It will be a little while longer before mon mari agrees to try it again.
This is traditionally served with pasta but mashed potatoes or polenta would also be good.
Or just a fork…
Click here to Pin Corsican Beef, Slow Cooker
PrintCorsican Beef, Slow Cooker
This is an easy recipe to double or triple – and leftovers are great!
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 20 minutes
- Yield: 2 servings 1x
- Category: Beef
- Method: Slow Cooker
Ingredients
- 14oz (420gr) beef, suitable for braising or stewing, cut into 1/1/2″ (4cm) pieces
- 2oz (60gr) dry-cured ham, (Prosciutto, Bayonne), chopped
- 1 medium onion, chopped
- 4oz (120gr) mushrooms, sliced
- 2 cloves garlic, minced
- 1 3/4 cups (15oz, 450gr) whole tomatoes, with juices, chopped
- 1/2 cup (4oz, 120ml) white wine
- 2 tsp dried Herbes de Provence
- 3 tbs tapioca
- 1 tbs olive oil
- 4oz (120gr) spaghetti
Instructions
- Heat oil in medium skillet over medium-high heat.
- Add beef and sauté until starting to brown.
- Put onions, garlic, herbs into the slow cooker.
- When beef is browned, put on top of onions.
- Add wine to skillet and deglaze pan.
- Layer mushrooms, ham on beef.
- Pour wine over the top.
- Sprinkle with tapioca..
- Add tomatoes with juices, cover and cook, low heat, 7 hours. Stir once.
- About 30 minutes before dinner:
- Cook spaghetti according to package directions
- Drain and arrange the pasta on a small platter or two plates.
- Spoon some beef and ham on top of the pasta and serve.
Notes
I usually use beef in this recipe. This time I used veal. The recipe assumes beef. For veal cook for 6 hours, rather than 7.
Could substitute bacon for Prosciutto.
If you prefer a thicker sauce, stir in 1 – 2 tbs tomato paste before serving.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 732
- Sugar: 10.8 g
- Sodium: 517.1 mg
- Fat: 19.8 g
- Saturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 71.4 g
- Fiber: 7.5 g
- Protein: 56.2 g
- Cholesterol: 130 mg
Keywords: slow cooker beef, slow cooker, beef pasta
Here is the orignal version: Braised Corsican Beef
Either end of the Christmas market is for kids. It encourages parents to go through the market twice, right?
At the main entrance is a carousel – not at all Christmas themed.
At the opposite end, next to Santa:
Another carrousel, this one geared toward smaller children.
Maybe the parents can park the kids in one of the sleighs while they pick out the Christmas tree.
What did I buy at the Market?
Truffles.
No, not the chocolate kind.
I bought a very tiny jar of shredded black winter truffles.
I’m thinking a risotto, scrambled eggs, maybe a sauce of some sort…. still working on it.
Go the scrambled eggs with truffle slivers, perfect for Christmas morning !
I think there is enough for both the eggs and the risotto. It’s only ‘preferred’ for 3 days after opening so I’m planning.
Are truffles stupid expensive there? They are here. Terribly expensive. I don’t buy them because they’re half my grocery budget if I can even find them. I’m a bit surprised about the beef there. I thought France was supposed to be very big on tender cuts of beef. I don’t usually have trouble here, but unless I don’t plan in advance, I usually salt mine and let it sit for several hours to overnight in the fridge before cooking so it’s tender. I have to pick up my rib roast next Thursday for Christmas eve. A whole one. I’ll salt that and leave it uncovered in the fridge from Thursday through Saturday morning. Makes it really tender that way. 🙂
Summer truffles are not as expensive, but also not as good. 2 small whole truffles (1″) were about $40.00 – so, yeah, expensive. Which is why I bought the jar of shredded – still expensive but not quite as bad.
We talked to a local farmer once, about beef, and asked about aging. The farmer was absolutely appalled that one would do such a thing – just let it hang?!?!?
I’m sure some do (they must!) but.
How much salt would you use for 1 lb of cut-up beef (for stew)? And do you rinse it before using?
I’m picking up tenderloin steaks from the British butcher for Christmas Eve….
I keep a salt cellar of kosher and also shaved salt next to my range all the time so for something like cut up beef, I’d put that in a shallow bowl, dust with a couple good pinches of kosher and mix it well, then let it sit for at least an hour. Usually two. I want the salt to really pull the moisture out to tenderize and then it will reabsorb. You can watch it happen. And no, I don’t rinse it, but I don’t really salt the dish while it’s cooking either. Only if I taste and it needs it, but more often than not, it doesn’t. If I’m doing steaks, I’ll use a little bit more salt and I don’t rinse those either, but I let those sit on the counter about four hours. I cover them with a paper towel, but they have to sit awhile to really tenderize well. And you really don’t taste a really salty taste.
The rib roast gets salted pretty good though. And back in the fridge for two days but that’s not only to tenderize it but also to dehydrate the outside so when I roast it, the outside gets a really crisp sear on it. I roast it low and slow at 225 until it’s to temp, then put it on a rack on a sheet pan at 500 degrees for about 10 minutes and it crisps right up. And that way, I get an even medium rare red all the way through instead of that gray ring at the surface that you usually see. If it roasts too quickly, I can also let it sit until just before ‘dinner time’ and then put it in to crisp up. It will sit for an hour with little loss of heat if I tent some foil over it and even with the herbed butter coating I do, it really turns out beautifully. But I switch it to a different pan because I set off all the smoke alarms the first year when I put it back in the oven in the original pan. Live and learn! lol
Thanks for that…. I’ll try it and let you know. In the U.S I would buy a chuck roast to use for stews, etc. but here I have no clue. Roasts, as such, don’t seem to be popular. Veal and pork roasts – basically, loins, boned, wrapped in fat and tied, are all that I see. The old standard chuck roast, which I grew up eating most Sundays, is non-existent.
So I buy the packages of pre-cut beef for stewing. When I get it unwrapped – it can be nice cuts that are tender, or grisly cuts with silver and tendons that I can’t cut let alone chew. lol It’s mostly in-between, which I will try the salt technique on.
Salt is always the great equalizer! 😉 Let me know how you do. I do this with everything. Chicken, pork, beef, salmon though I don’t let the salmon sit too long. But like I said, don’t salt the dish until you’ve tasted it because of the salt on the meat and don’t use table/fine salt. It won’t be edible and it doesn’t work for this. You need the big crystals. And no iodine in the salt! I don’t know about there but here, Morton’s and a few other kosher salts come with or without. When you get into the shaved and other fancier salts then no, they don’t have it added, but I’m mentioning it because I don’t know.