Haricot Of Beef Recipes

Steps:

• Fry the meat in a heavy flameproof casserole dish with the butter and oil until lightly browned.
• Skin the onions by first dipping them for 1 minute in boiling water and then boiling them in 10 oz.
• salted water until they are almost tender.
• Strain, keeping the liquid, and put the onions on one side.
• Sprinkle the flour into the casserole with the meat and let it brown.
• Add the cooking liquid from the onions.
• Season with salt and cayenne pepper, bury a tied bunch of herbs in the center of the meat and bring to the boil again.
• Cover the pan and simmer for 1½ hours, periodically adding a dash of stock if more liquid is needed.
• Prepare the carrots, either, if they are large, by cutting them in half lengthways and then cutting them in small pieces, or, if they are small, simply by scrubbing them.
• Put them in the stew, add the onions and the Worcestershire sauce, stir it in and simmer for a further 30 minutes, until the meat and carrots are both tender.
• Serve if you like with a sprinkling of parsley, chopped shallot and the chopped yolk of a hard-boiled egg, all sprinkled very lightly with a dash of vinegar.
• This stew needs good mashed potatoes or baked potatoes to mop up the gravy.

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
• For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
• Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
• Use any extra herb butter for serving on a steak or in a sandwich.

Steps:

• Preheat the oven to 375 degrees F.
• Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

Steps:

• Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
• Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
• Do Ahead
• Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

Steps:

• Heat a large wok or frying pan over high head for 4 minutes so that pan becomes very hot.
• Add oil and heat for 30 seconds.
• Add haricots verts and stir-fry for 3-4 minutes.
• Add sesame seeds and crushed red pepper then stir-fry for another minute.
• Add whichever sauce you chose and stir-fry for 30 more seconds.
• Season to taste with salt and black pepper if necessary.

Steps:

• Place haricot verts in a medium skillet; add 1 cup water. Season with salt and pepper and add butter. Bring to a boil over high heat. Cook until haricot verts are crisp-tender, 6 to 7 minutes.