The Macreuse de boeuf or braised beef scoter is a less known French dish...but a must to discover on your gourmet list. The scoter refers to the shoulder part of the beef and is quite tender! It is always braised as it's slow roasted for two hours with various herbs, carrots and onions in a beef broth. We use green Madagascar peppercorns in their natural stage (in brine) for an added layer of freshness. We have three sauce options: The classic peppercorn, Bordelaise, and Homemade BBQ. It's served whole in its sauce and not in pieces like a casserole dish or stew.
While we could simply sell you the beef packet with the sauce and leave you to choose the sides, we choose to sell you a full meal as if you'd be eating in our company. Our sides are conserved using the same vacuum seal method, so you can mostly cook them in the same fashion unless you wish to give yourself more trouble and grill veggies, which is fine too.
Sides for this dish: we alternate between carrots, string beans, beets, turnip and squash and we add small potatoes ("pommes de terre grelot") with butter and seasoning. You can also pick the rice option. Some plates are made to be with rice and others with potatoes, but we're leaving you to choose for yourself.
How to heat vacuum sealed foods:
*Do not open the bag just yet!
1. Boil water on stovetop.
2. Put bag directly from freezer into boiling water.
3. Patiently wait 12-20mins (or until hot enough).
3. Cut open bag with scissors or knife, serve and eat :)
Practical tip: use tongs to get the bag out of the boiling water to avoid a few swear words...and don't forget the steam that can also be painful when you cut open the bag for serving.