Palais de Bœuf à la Sainte-Menehould

“Palais de bœuf à la Sainte-Menehould” refers to a dish made with beef palates in the style of Sainte-Menehould, a town in northeastern France. While there isn’t a specific standard recipe for this dish, I have established this recipe for preparing beef palates in a flavorful and classic French way as best I can. The main description is Marie Antonin Careme who described it in a menu devoted to beef in a book of his called ‘Le Maître-d’Hôtel Français’ of 1842.

The palate is the upper part of a cow’s mouth and they are not easy to come by. Our butcher managed to source four cows heads and remove the pertinent parts.

Palais de Bœuf à la Sainte-Menehould

Ingredients:

• 4 beef palates (cleaned and trimmed)
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 bouquet garni (a bundle of herbs like thyme, bay leaves, and parsley, tied together)
• 1 cup red wine
• 2 cups beef broth
• Salt and black pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Chopped fresh parsley for garnish

Instructions:

1. Prepare the Beef Palates:
   • Clean and trim the beef palates. You may need to blanch them in boiling water for a few minutes to remove any impurities. Rinse under cold water.
2. Brown the Beef Palates:
   • In a large, heavy pot, heat the vegetable oil over medium-high heat. Brown the beef palates on all sides.
3. Sauté Vegetables:
   • Add the chopped onion, diced carrots, diced celery, and minced garlic to the pot. Sauté until the vegetables are softened.
4. Deglaze with Red Wine:
   • Pour in the red wine, scraping the bottom of the pot to release any flavorful bits. Allow the wine to reduce by half.
5. Add Bouquet Garni and Beef Broth:
   • Tie the bouquet garni together and add it to the pot. Pour in the beef broth. Bring the mixture to a simmer.
6. Simmer:
   • Reduce the heat to low, cover the pot, and let it simmer gently for about 2-3 hours or until the beef palates are tender. Check periodically and add more broth if needed.
7. Make the Roux:
   • In a small saucepan, melt butter over medium heat. Add flour and stir continuously to form a roux. Cook for a few minutes until the roux is golden brown.
8. Thicken the Sauce:
   • Gradually whisk the roux into the pot to thicken the sauce. Simmer for an additional 15-20 minutes until the sauce reaches the desired consistency.
9. Season and Serve:
   • Season the dish with salt and black pepper to taste. Remove the bouquet garni. Serve the beef palates with the sauce, garnished with chopped fresh parsley.

This recipe should result in a flavorful and tender dish reminiscent of traditional French cuisine. Adjust the seasonings according to your taste preferences.