le Boeuf Braisé aux Oignons

I love saying this as much as I do making it! –Keely


  • Bottom Round or Rump Roast (3-5 lb)
  • 9 cloves garlic, peeled
  • 6 oz bacon, diced
  • 1 ½ cups dry white wine
  • ¼ cup brandy (or cognac)
  • 1 ½ cups beef stock
  • 1 large bouquet garni (10 parsley stems, 3 bay leaves, 2 green leek leaves, 12 springs fresh thyme, all tied in cheesecloth)
  • 1-2 onions in thick slices (or ½ bag of frozen pearl onions)


Pat the beef dry. Slice 5 of the garlic cloves into long, thin pieces about ⅛” wide. With a small paring knife stab holes about ½-¾” deep into the roast, inserting the sliced pieces of garlic in the holes. I insert garlic into all sides of the roast, 1-2″ apart.


In a large dutch oven just large enough to hold the meat, on medium heat lightly brown the bacon. Remove with a slotted spoon and set aside. Place roast into pan, lightly browning on all sides. It only takes a few minutes to brown each side, no more than 10 minutes for the entire roast.


Remove meat from the pan, add the onions and lightly caramelize in the bacon grease. Return roast and bacon to the pan.


Salt & pepper the beef. Add the wine, brandy, and beef stock. The liquid should cover ⅔ of the meat. You can add more beef stock if necessary. Add remaining garlic cloves and bouquet garni then bring to a boil.


Reduce heat to low (but not so low that it isn’t simmering), cover pan and cook for at least 4 hours basting occasionally. I flip the meat over a few times during this process to make sure it stays moist on all surfaces.


Place roast on a platter and slice. With a slotted spoon remove the onions and place on platter with meat. Return the pan to the stove, and reduce the juice by about half on medium high heat. Pour over the meat before serving.


While bottom round and rump roasts can tend to be tough, with this recipe it will be extremely tender and delicious!