At the Butcher’s: A Food Critic’s Preferred Cut of Beef
Looking to switch up your usual beef bourguignon for something equally warming and comforting this Sunday? Consider cooking beef with carrots. Both dishes are quite similar, yet they have their unique twists. While beef bourguignon is typically simmered in red wine, beef with carrots uses white wine and tomato paste for its base. Eager to get started, you head to the market with your shopping cart. At the produce stand, you pick up carrots, garlic, onions, and a fresh bouquet garni. Next, it’s off to the butcher to buy some meat.
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The problem? The recipe simply says “1 kilogram of beef for stewing” without specifying which cut to use. At the butcher shop, you’re offered chuck, shank, or beef cheek — all excellent for slow cooking. However, you find yourself unable to decide, and the line of customers behind you is growing restless. Don’t worry: renowned food columnist Laurent Mariotte’s expert advice comes just in time. He has a favorite cut known for its remarkable tenderness.
Laurent Mariotte’s Choice: The Shoulder Clod
At the butcher’s, Laurent Mariotte always orders the shoulder clod, making sure it’s well-marbled. Why? Marbling refers to the fat interspersed within the beef’s muscle fibers, visible as white flecks throughout the meat. It is an indicator of quality raising practices, superior feed, and results in a tender, melt-in-your-mouth texture. “That’s what ensures the flavor and tenderness,” Mariotte explains. He typically buys one kilogram for four people, costing about 18 euros. His beef with carrots recipe starts with browning the meat: he cuts it into four pieces and sears each piece on all sides in a Dutch oven. Then, he adds a chopped onion and lets it cook for three minutes, stirring frequently.
After adding a tablespoon of tomato paste and the white wine, he allows the mixture to boil for two minutes. Next, he pours in 350 milliliters of beef broth over the meat, seasons it with salt and pepper, and adds four whole peeled garlic cloves, three large roughly chopped carrots, and the bouquet garni. After simmering gently for two hours with the lid on, the beef with carrots is ready to be enjoyed. Mariotte prefers to serve it with tagliatelle, but suggests that sautéed potatoes or mashed potatoes also make excellent accompaniments. By choosing a well-marbled shoulder clod, you’ll find the dish to be more tender than ever!
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