BRAISED BEEF SHANK WITH WINE AND TARRAGON
Was at the grocery store and beef shanks were on sale, brought it home and this was the result.
Provided by zuklaak
Categories Main Dish Recipes
Time 5h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
- Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
- Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 12.9 g, Cholesterol 79.4 mg, Fat 21.8 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 6.7 g, Sodium 449.1 mg, Sugar 6.3 g
FRENCH CHICKEN TARRAGON
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.
Provided by David Tanis
Categories Dinner Chicken Tarragon Lemon Shallot Braise Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
- Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
- Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
- Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
- Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.
FRENCH TARRAGON STEAK RUB
Make and share this French Tarragon Steak Rub recipe from Food.com.
Provided by Theresa Thunderbird
Categories Meat
Time 10m
Yield 1/3 cup
Number Of Ingredients 5
Steps:
- In a cup, stir together all ingredients.
- Rub full amount all over steaks before grilling.
- Makes about 1/3 cup.
TARRAGON STEAK SAUCE
I first made this on the Valentine's Day that my husband proposed to me. After he tasted it I think it sealed the deal! It is very elegant when served with steak, and it can also be used on chicken. Very flavorful and simple!
Provided by IAteMyGluestick
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Combine wine, vinegar, and herbs in a double boiler.
- Cook until it is reduced by half.
- Scramble the egg yolks and salt in a blender or food processor (I prefer a blender).
- Add the wine/herb mixture to the eggs in the blender/processor.
- Now melt the butter in a saucepan until it is very hot bubbly.
- Turn on the blender/processor, and pour very hot butter through the cork in the blender lid or through the top of the food processor (you must do this while the machine is blending!) This will cook the egg mixture. Whip until everything is mixed and smooth like a mayonnaise.
- Serve right away, usually on the side for dipping, or you can spoon some on top of the steak.
Nutrition Facts : Calories 720, Fat 75.3, SaturatedFat 46, Cholesterol 466.2, Sodium 1086.6, Carbohydrate 3.8, Fiber 0.4, Sugar 0.7, Protein 5.2
TARRAGON-MUSTARD SEED RUB
Make and share this Tarragon-Mustard Seed Rub recipe from Food.com.
Provided by Abby Girl
Categories Tuna
Time 10m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Grind all ingredients in a spice grinder until no whole peppercorns remain.
Nutrition Facts : Calories 442.6, Fat 22.4, SaturatedFat 1.8, Sodium 20856.9, Carbohydrate 45.2, Fiber 13.1, Sugar 4.6, Protein 26.6
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