If you love classic steak au poivre, you’re going to love this braised beef that’s slow cooked until fork tender and drizzled with a creamy peppercorn sauce! Braised Beef au Poivre is a show-stopping dinner that’s perfect for the holidays or special occasions.
The beef is cooked with cognac, crushed green peppercorns, fresh thyme and bay leaves, and the sauce is made in the same pot the cipollini onions were browned in so that each and every bite is loaded with flavor!
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This Is My New Favorite Braised Beef Recipe
This is one of the most special braises I’ve ever created — and that’s saying something, because I’ve made a LOT of braises of the years.
It starts almost like a pot roast, with a well-marbled piece of chuck roast that’s braised with cipollini onions, garlic, herbs, cognac, and beef stock. After the meat is tender, we make an au poivre sauce with the braising liquid and then serve it over the shredded beef and onions.
Braised beef au poivre is insanely rich and is one of the most elegant (but easy!) dinners I’ve made. This feels like steak au poivre if you replaced the steak with fork-tender braised beef.
I first tested this recipe at Christmas last year and think it would make a perfect non-traditional holiday entree! Braised beef smothered in creamy French peppercorn sauce is also great for special occasions, dinner parties, or anytime you need an elegant main dish that’s not super difficult to assemble.
Suggested Equipment
- Kitchen Twine
- Large Dutch Oven
- Sharp Knife
- Large Skillet
- Fine Mesh Sieve
- Measuring Cup
- Mortar and Pestle
Ingredients You’ll Need
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Beef chuck roast. Look for a piece of beef that’s well marbled. As the meat braises, the fat will break down and essentially baste the beef so it stays nice and moist.
- Green peppercorns. This variety of peppercorn is picked before it’s ripe, which gives it a fresh and bright flavor. Do NOT sub in regular black peppercorns, which are much more pungent and will overwhelm the entire dish.
- Yellow onion + garlic. Give the braising liquid lots of flavor. We’ll be using the whole head of garlic (don’t worry, the beef au poivre won’t taste super garlicky!) so skip the jarred kind here.
- Cognac. This is a key ingredient in both the braise and the peppercorn sauce. It really cuts through the richness of the dish and gives it a more nuanced flavor.
- Beef stock. Buy a quality stock from the store or make your own.
- Worcestershire sauce. Adds lots of umami.
- Dijon mustard. Adds depth and complexity to the sauce.
- Fresh herbs. Thyme and bay leaves infuse the braising liquid with earthy flavor.
- Cipollini onions. A type of round, flat Italian onion with a deliciously sweet flavor. If you can’t find them at your local grocery store, sub in pearl onions.
- Au poivre sauce. Sounds fancy, but it’s so easy to prepare! It’s a peppercorn cream sauce made with a little butter, crushed green peppercorns, heavy cream, cognac, Dijon, shallot, chives, and garlic, plus the braising liquid from the beef.
How to Make Braised Beef au Poivre
- Dry brine the beef. First, you’ll want to truss the beef with some kitchen twine (this helps it cook more evenly). Then, sprinkle it liberally with kosher salt and crushed green peppercorns before chilling it in the fridge overnight.
Jenny’s Tip: Don’t cover the beef! We want it to dry out slightly in the fridge so that it develops a good, hard sear.
- Sear the beef. I always set my chuck roast on the counter 30 minutes before searing it because room temperature meat cooks more evenly. Meanwhile, get your Dutch oven preheating over medium-high heat. Add the oil, then sear the beef on both sides until deeply golden. Remove it to a plate while you build the braising liquid.
- Build the braising liquid. We’re going to build the flavor foundation of the braise by cooking the chopped yellow onion and head of garlic (cut side down) until golden. Deglaze the pot with cognac to loosen any bits that have gotten stuck to the bottom, then add in the beef stock, Worcestershire, Dijon, and herbs. Add the seared beef back into the pot.
Jenny’s Tip: The braising liquid should only cover the beef halfway. You don’t want to fully submerge the beef in liquid otherwise you’ll boil it rather than braise it.
- Braise for 2 1/2 hours at 325ºF. Keep the lid on the pot to trap the steam and keep the beef moist.
- Brown the cipollini onions. The reason we brown the cipollini onions and add them mid-way through the cook time is because they’ll disintegrate into the braising liquid otherwise! After adding the onions to the beef, braise for another hour with the lid still on.
- Remove the lid for the final 30 minutes. This lets the braising liquid reduce so the flavors can really concentrate.
- While the beef rests, make the poivre sauce. Remove the beef and onions to a platter but keep the braising liquid! We’re going to strain it into a measuring cup before whisking it into the creamy peppercorn sauce. The sauce is a simple whisk-together number, but it takes several minutes to prepare because it needs to reduce by about half after the braising liquid is added.
- Shred the beef, then serve. You can arrange the shredded beef on a platter and drizzle it with the green peppercorn sauce, or you can serve the sauce in a gravy boat and let guests help themselves.
Make Ahead Option
I first tested this recipe last Christmas, and I actually made it partially in advance. This was such a time saver on Christmas Day when I had other dishes I needed to prep for our big dinner!
The day before (or much earlier day of): Braise the beef and cipollini onions as instructed. Then, transfer the beef and onions to a large square of foil and wrap them up well. Strain the braising liquid and store in an airtight container.
Just before serving: Transfer the foil-wrapped beef and onions to a 300ºF oven and cook just until warmed through. While the beef heats back up, make the au poivre sauce as instructed.
Side Dish Suggestions
This is a rich, saucy dish so I like serving it with a fresh side salad and either bread or potatoes for soaking up the peppercorn cream sauce.
- Salad. Little Gem Caesar Salad, Roasted Delicata Squash Salad, or Kale Caesar Salad
- Bread. Brioche Dinner Rolls or Classic Dinner Rolls
- Mashed potatoes. Creme Fraiche Mashed Potatoes or Roasted Garlic Mashed Potatoes
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Delicious Ways to Braise Beef
- Red Wine Braised Beef
- French Onion Braised Beef
- Cranberry Braised Short Ribs
- Classic Beef Bourguignon
- Beer Braised Brisket
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Braised Beef au Poivre Recipe
Ingredients
Braised Beef
- 2 tablespoons neutral oil
- 4 lbs well-marbled beef chuck roast
- 1 tablespoon crushed green peppercorns*
- 1 tablespoon kosher salt
- 1 head garlic, top removed
- 1 yellow onion, chopped
- 1/2 cup cognac
- 2 cups beef stock
- 1 tablespoon worcestershire
- 1 tablespoon dijon mustard
- 8 sprigs thyme, tied into a bundle
- 2 fresh bay leaves
- 2 tablespoons butter
- 12-14 large cipollini onions, peeled
Au Poivre Sauce
- 2 tablespoons butter
- 1 tablespoon crushed green peppercorns
- 2 shallots, minced
- 2 garlic cloves, thinly sliced
- 1/2 cup cognac
- 1 1/2 cup braising liquid from above
- 2 teaspoons dijon mustard
- 2/3 cup heavy cream
- 1/4 cup minced chives
Instructions
- Prep the beef. Use kitchen twine to truss the beef. Sprinkle the kosher salt and peppercorns liberally all over the roast. Transfer to a tray or plate and place it in the fridge overnight uncovered.
- Preheat an oven to 325ºF. Remove the beef from the fridge 30 minutes before you plan to cook.
- Sear the beef. Heat the oil in a large dutch oven over medium-high heat. Once the oil is hot, sear the beef on both sides until deeply golden brown. Transfer the beef to a plate.
- Build the braise. Place the garlic head cut side down in the dutch oven with the chopped yellow onion and let the garlic brown for 2-3 minutes. Deglaze the pot with the cognac and pour in the beef stock. Whisk in the dijon mustard and worcestershire sauce and bring to a simmer. Nestle the beef into the pot. The liquid should come about halfway up the side of the beef roast. Add the thyme bundle and bay leaves, cover, and transfer to the oven.
- Brown the beef. After the beef has braised for 2 ½ hours, melt the butter in a large skillet over medium heat. Add the cipollini onions and brown on both sides. Add the onions to the beef and cook for another hour.
- Remove the lid and cook for 30 minutes more, then rest. After braising uncovered for the final 30 minutes, remove the beef from the oven once it’s tender, cover, and let it rest in the juices for 15 minutes. Remove the twine from the beef.
- Strain the braising liquid. Transfer the beef and onions to a serving platter and cover loosely with foil to keep the beef warm. Strain the braising liquid into a large measuring cup and skim off excess fat from the top. Discard the solids from the strainer.
- Make the sauce. Melt the butter in the same skillet you used to sear the cipollini onions over medium heat. Add the crushed peppercorns and cook for 1 minute, then add in the shallots and garlic. Saute the shallots, stirring often, until softened. Deglaze with the cognac, then add in the braising liquid. Bring to a simmer and reduce by half. Stir in the cream and Dijon and simmer until thickened. Season to taste with salt and pepper and stir in half of the chives.
- Garnish and serve. Gently shred or slice the beef and drizzle with the au poivre sauce. Sprinkle with the remaining chives and serve right away.
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