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French beef recipes

9 French beef recipes, each written for this site and each saying what its method turns on.

Baeckeoffe, sourced from France. Three meats marinated overnight and layered raw with potatoes under a pot sealed with a rope of dough, which is not opened. Pork, Beef, Lamb.
Beef Bourguignon, sourced from France. Beef braised in red wine for three hours, where the meat is dried and browned in small batches and the wine is reduced before it goes in. Beef.
Daube, sourced from France. Beef marinated raw in wine and orange peel then layered into the pot unbrowned, with the wine going in exactly as it came off the meat. Pork, Beef.
Hachis Parmentier, sourced from France. A potato-topped mince where the mash is made stiffer than you would ever eat on its own, so it can hold a fork-raked surface. Beef, Egg.
Oeufs en Meurette, sourced from France. Eggs poached in red wine rather than water, which colours them and then becomes the sauce they sit in. Beef, Egg.
Raclette, sourced from France. A cut face of cheese melted on its own and scraped straight onto the plate, with nothing mixed into it at all. Pork, Beef.
Steak Frites, sourced from France. Chips fried twice at two temperatures, with the steak cooked in the gap and rested while they go back in. Beef.
Steak Tartare, sourced from France. Raw beef chopped by hand at the last minute, where everything depends on the meat and on how recently it was cut. Beef, Fish, Egg.
Tripes à la Mode de Caen, sourced from France. Tripe blanched twice in fresh water before anything else happens, then cooked in cider for most of a day. Pork, Beef.

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