Posted September 1, 2017 by Marc Gottlieb
Ready Time 0 min Servings: 3


  • 1 kilogram beef #2 or #8
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons celery seed
  • 1/2 head garlic
  • 2 small onion
  • 2 bay leaves
  • 1 tablespoon all purpose flour
  • 1 tablespoon margarine


  1. In a dry, hot pan, sear the beef on all sides.
  2. Peel and slice the onions in half, cut a slit in two onion halves and place the bay leaves in the slits.
  3. Slice the head of garlic in half.
  4. Add enough water so the meat is sitting in 1-2cm of water. Add seasonings and aromatics to the pan
  5. Cook over low heat for four hours, until the meat is tender. Add additional water as needed.
  6. Remove meat from pan. Bring the heat up to high.
  7. Knead the margarine and flour together. Add the beurre maniƩ to the pan and whisk until incorporated
  8. Return meat to pan and baste.
  9. Serve hot.