This French Chowder leans on brown butter to do the heavy lifting. We braise the Beef for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the brown butter elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the dijon mustard and the rest of the brown butter flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped thyme and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
Members
Weeknight-friendly Sweet Potato Toast with the dijon and tarragon we come back to again and...
French
Members
Our tested Glazed Chicken Breast Mash: buttery, generous, and balanced with brown butter....
French
Members
The kind of French plate you make on repeat. brown butter, a proper crisp, and a finish of...
French
Members
This French Cake leans on garlic and thyme to do the heavy lifting. We stir-fry the Salmon for...