The beef miroton recipe.
A date circulates for the creation of beef-miroton: 1724, in Auvergne. However, it is likely that the recipe is older than that.
We know, however, that Queen Marie-Antoinette was fond of it and that she shared the recipe with her courtesans!
When preservation methods did not exist, we had to hurry to consume leftover meat. Mironton or miroton (both spellings exist) is today mainly prepared with beef, but this was not always the case.
In 1870, during the siege of Paris, people ate horse mironton. The term “dresser en mironton” which means to arrange in a crown, is still used in culinary language.
The beef miroton recipe Ingredients :
- 700 gr of cooked beef (pot au feu)
- 2 onions
- 2 carrots
- around fifteen pickles
- 50 cl of beef broth
- 1 C. to s. d flour
- 10 g of butter
- 1 C. to s. tomato paste
Breadcrumbs
