Braised Beef au Poivre Recipe

Main Dishes

Braised Beef au Poivre Recipe

5 from 1 vote

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.

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Prep Time: 25

Cook Time: 4

Total Time: 12 25

Makes: 8 servings

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.

Notes

I use a mortar and pestle to gently crush my green peppercorns.

Nutrition

Calories: 658kcalCarbohydrates: 7gProtein: 46gFat: 43gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 194mgSodium: 1330mgPotassium: 990mgFiber: 1gSugar: 4gVitamin A: 604IUVitamin C: 5mgCalcium: 80mgIron: 5mg