Chef Juliette
Langue de Bœuf Flamande
Langue de Bœuf Flamande teaches the generous logic of garnish: tender glazed tongue at the centre, braised cabbage, roots, potatoes, bacon, and sausage gathered around it.
Recipe Archive
Main Dishes
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
3203 recipes
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Recipes
Chef Juliette
Langues de Bœuf Froides
A week in brine and three hours at the gentlest simmer turn ox tongue tender; a scarlet gelatine glaze, clear aspic dice, and parsley make it a splendid cold centerpiece.
Chef Juliette
Queue de Bœuf à l’Auvergnate
Queue de Bœuf à l’Auvergnate turns humble oxtail into a silken white-wine braise, then sets glazed chestnuts, buttered pearl onions, and bacon around it. Brown the joints hard, because the fond becomes the sauce.
Chef Juliette
Queue de Bœuf à la Cavour
Brown stock, white wine, and patience turn oxtail into a silken braise, with small mushrooms in the glossy liquor and chestnut purée alongside. The reduction is the dish, so give it its time.
Chef Juliette
Queue de Bœuf Farcie
Queue de Bœuf Farcie turns patient boning, truffled forcemeat, and gentle poaching into a burnished centerpiece. The final basting is the dish: each spoonful builds the lacquer that makes the tail magnificent.
Chef Juliette
Queue de Bœuf Grillée
Tender oxtail is simmered with aromatics, dried until the surface will hold crumbs, then buttered and grilled to a deep bronze crust, with thick Soubise underneath to catch every rich, crisp-edged bite.
Chef Juliette
Stewed Steaks and Onions
Biftecks braisés aux oignons teaches the honest braise: brown thick steaks in butter, settle them beneath abundant gilded onions, then give gentle heat three hours to make its own rich gravy.
Chef Juliette
Salt Beef
Bœuf salé teaches the quiet discipline of the simmer: cured brisket, carrots, turnips, and one cloth-bound suet dumpling, all brought to tenderness in the same savory liquor.
Chef Juliette
Steak and Kidney Pudding
Beef and kidney cook inside a firm suet crust for five patient hours, making their own dark gravy. The dampened seam decides everything: close it well, then let the pouding work.
Chef Juliette
Steak Pudding
Pouding de bœuf teaches enclosed cookery: a firm suet crust, well-seasoned chuck, and only water, held gently for four hours until the meat and pastry make their own glossy gravy.
Chef Juliette
Steak and Oyster Pudding
A sealed suet crust turns beef, oysters, and their liquor into its own gravy: an English pudding kept in the French canon, scaled for four and cooked in one home pot.
Chef Juliette
Daube à la Provençale Froide
A Provençal lesson in leftovers: tender beef, vegetables, bacon rind, and gelatin-rich gravy packed into a terrine, chilled firm, turned out, and ringed with chopped aspic for a generous cold lunch.
Chef Juliette
Émincé de Bœuf
Cold roast beef, sliced nearly translucent and warmed beneath a boiling classical sauce, proves the rule of every émincé: heat the sauce fiercely, treat the meat gently, and never let the two simmer together.
Chef Juliette
Émincé de Bœuf en Miroton
Émincé de Bœuf en Miroton turns yesterday’s pot-au-feu beef into tonight’s supper: tender slices under gilded onions, sharpened with vinegar and cornichons, then finished with a crisp breadcrumb gratin.
Chef Juliette
Hachis de Bœuf à l’Américaine
Hachis de Bœuf à l’Américaine turns yesterday’s roast into tonight’s supper, binding tender beef and potatoes with tomato and veal gravy, then crowning the bowl with crisp butter-fried dice.
Chef Juliette
Hachis de Bœuf Parmentier
Whole baked potatoes hide a buttery hash of equal parts potato and diced beef, sharpened with onion, parsley, vinegar, and glossy Sauce Lyonnaise, then capped and baked until the shells crisp.
Chef Juliette
Tripes à la Mode de Caen
Ox tripe, ox foot, dry cider, and Calvados sealed beneath a flour galette and braised through the night, until Caen’s humble pot gives a clear, glossy gravy with the body only beef foot can bring.
Chef Juliette
Selle de Veau (Relevé)
A half saddle of veal, bacon-barded and braised by short moistening, emerges bronze and succulent, with the concentrated veal glaze that makes this grand relevé worthy of the home table.
Chef Juliette
Selle de Veau à la Chartreuse
A bronzed saddle of veal between two patterned vegetable domes, with clear, glossy braising jus passed at the table: classical structure translated for four, patient enough for a celebration and possible on one stove.
Chef Juliette
Selle de Veau à la Metternich
A veal saddle braised until tender, its fillets cut into collops and rebuilt with paprika Béchamel and truffle, then flashed beneath fierce heat until the ivory sauce glazes.
Chef Juliette
Selle de Veau à la Nelson
A veal saddle becomes edible architecture: Soubise and ham tucked into the carved loin, truffled Parmesan soufflé rising above it, and reduced braising liquor served alongside.
Chef Juliette
Selle de Veau à l’Orientale
Selle de Veau à l’Orientale brings a whole braised saddle to the table in collops, layered with onion-sweet curried Soubise, encircled by tender celery, with pilaff and clear veal jus alongside.
Chef Juliette
Selle de Veau à la Piémontaise
Selle de Veau à la Piémontaise teaches disciplined richness: tender veal rebuilt with truffled Parmesan Béchamel, glazed quickly, then served with clear braising jus and creamy saffron risotto.
Chef Juliette
Selle de Veau Prince Orloff
A home-scaled saddle of veal, braised gently, cut into collops with Soubise and truffle between them, then masked in Mornay-Soubise and flashed golden under the broiler.
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