{"id":2468,"date":"2026-10-30T10:00:00","date_gmt":"2026-10-30T14:00:00","guid":{"rendered":"https:\/\/www.boucheriebeirut.com\/?p=2468"},"modified":"2026-10-06T21:39:30","modified_gmt":"2026-10-07T01:39:30","slug":"recette-jarret-boeuf","status":"publish","type":"post","link":"https:\/\/www.boucheriebeirut.com\/fr\/beef-shank-recipe\/","title":{"rendered":"Beef Shank Recipe: Tender, Rich, Easy"},"content":{"rendered":"<div class=\"wpb-content-wrapper\" id=\"wpb-content-root\"><div class=\"vc_row wpb_row vc_row-fluid\"><div class=\"wpb_column vc_column_container vc_col-sm-12\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\">\n\t<div class=\"wpb_text_column wpb_content_element\" >\n\t\t<div class=\"wpb_wrapper\">\n\t\t\t<p>Cette recette de jarret de b\u0153uf est le plat parfait quand les soir\u00e9es refroidissent. Un jarret charnu avec son os, quelques \u00e9pices du garde-manger et environ trois heures au four vous donnent une viande qui se d\u00e9tache de l&#8217;os et une sauce riche en saveur. Nos bouchers de Laval vous guident \u00e9tape par \u00e9tape, avec des conseils pour le service, les restes et quelques variantes faciles.<\/p>\n<h2>Pourquoi cette recette de jarret de b\u0153uf vaut l&#8217;attente<\/h2>\n<p>Le jarret est coup\u00e9 dans la patte, un muscle qui travaille beaucoup et qui est entour\u00e9 de tissu conjonctif. Cuit rapidement, il reste dur. Cuit lentement \u00e0 basse temp\u00e9rature, ce tissu fond en g\u00e9latine et la viande devient assez tendre pour se couper \u00e0 la cuill\u00e8re. L&#8217;os rond au centre contient de la moelle qui fond aussi dans la cocotte, ce qui \u00e9paissit la sauce et la rend brillante. Bref, une bonne recette de jarret de b\u0153uf r\u00e9compense la patience mieux que presque n&#8217;importe quel autre plat.<\/p>\n<p>Notre <a href=\"https:\/\/www.boucheriebeirut.com\/fr\/produit\/jarret\/\">jarret de b\u0153uf<\/a> est coup\u00e9 avec l&#8217;os et la moelle, \u00e0 environ 900 grammes par morceau, ce qui suffit pour trois ou quatre personnes avec des accompagnements.<\/p>\n<h2>Ingr\u00e9dients de la recette de jarret de b\u0153uf<\/h2>\n<ul>\n<li>1 jarret de b\u0153uf avec os, environ 900 g<\/li>\n<li>Sel et poivre noir<\/li>\n<li>2 c. \u00e0 soupe d&#8217;huile d&#8217;olive<\/li>\n<li>1 gros oignon, en d\u00e9s<\/li>\n<li>2 carottes et 2 branches de c\u00e9leri, en d\u00e9s<\/li>\n<li>4 gousses d&#8217;ail, \u00e9cras\u00e9es<\/li>\n<li>2 c. \u00e0 soupe de p\u00e2te de tomate<\/li>\n<li>1 c. \u00e0 th\u00e9 de sept \u00e9pices, ou un m\u00e9lange de cannelle et de piment de la Jama\u00efque<\/li>\n<li>1 feuille de laurier<\/li>\n<li>Environ 4 tasses de bouillon de b\u0153uf<\/li>\n<\/ul>\n<h2>Comment pr\u00e9parer cette recette de jarret de b\u0153uf<\/h2>\n<h3>1. Assaisonner et saisir<\/h3>\n<p>\u00c9pongez le jarret et assaisonnez-le g\u00e9n\u00e9reusement de sel et de poivre sur tous les c\u00f4t\u00e9s. Chauffez l&#8217;huile d&#8217;olive dans une cocotte lourde allant au four, \u00e0 feu moyen-vif. Saisissez le jarret jusqu&#8217;\u00e0 ce qu&#8217;il soit bien dor\u00e9 partout, environ 4 \u00e0 5 minutes par c\u00f4t\u00e9. C&#8217;est cette cro\u00fbte qui donne la plus grande partie de la saveur, alors prenez votre temps. R\u00e9servez ensuite la viande dans une assiette.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-2467\" src=\"https:\/\/www.boucheriebeirut.com\/wp-content\/uploads\/2026\/10\/beef-shank-recipe-searing-cast-iron.jpg\" alt=\"Recette de jarret de b\u0153uf, \u00e9tape un : jarret avec os saisi dans une cocotte en fonte, oignon, carotte, c\u00e9leri et ail en d\u00e9s\" width=\"900\" height=\"600\" srcset=\"https:\/\/www.boucheriebeirut.com\/wp-content\/uploads\/2026\/10\/beef-shank-recipe-searing-cast-iron.jpg 900w, https:\/\/www.boucheriebeirut.com\/wp-content\/uploads\/2026\/10\/beef-shank-recipe-searing-cast-iron-300x200.jpg 300w, https:\/\/www.boucheriebeirut.com\/wp-content\/uploads\/2026\/10\/beef-shank-recipe-searing-cast-iron-768x512.jpg 768w, https:\/\/www.boucheriebeirut.com\/wp-content\/uploads\/2026\/10\/beef-shank-recipe-searing-cast-iron-18x12.jpg 18w, https:\/\/www.boucheriebeirut.com\/wp-content\/uploads\/2026\/10\/beef-shank-recipe-searing-cast-iron-150x100.jpg 150w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/p>\n<h3>2. Pr\u00e9parer la base<\/h3>\n<p>Baissez le feu et ajoutez l&#8217;oignon, les carottes et le c\u00e9leri dans la m\u00eame cocotte. Faites cuire environ 5 minutes en grattant les sucs au fond. Ajoutez l&#8217;ail, la p\u00e2te de tomate et les sept \u00e9pices, puis cuisez 2 minutes de plus, jusqu&#8217;\u00e0 ce que la p\u00e2te fonce l\u00e9g\u00e8rement.<\/p>\n<h3>3. Braiser doucement<\/h3>\n<p>Remettez le jarret dans la cocotte, ajoutez la feuille de laurier et versez assez de bouillon pour couvrir environ les trois quarts de la viande. Portez \u00e0 faible \u00e9bullition, couvrez et placez la cocotte dans un four \u00e0 325 F (160 C). Braisez environ 3 heures en retournant le jarret une fois \u00e0 mi-cuisson. C&#8217;est pr\u00eat quand la viande se d\u00e9tache facilement de l&#8217;os et qu&#8217;une fourchette s&#8217;y enfonce sans r\u00e9sistance.<\/p>\n<h3>4. Terminer la sauce<\/h3>\n<p>Retirez le jarret et gardez-le au chaud sous une feuille d&#8217;aluminium. D\u00e9graissez la surface du liquide, puis laissez-le mijoter sur la cuisini\u00e8re 10 \u00e0 15 minutes, jusqu&#8217;\u00e0 ce qu&#8217;il \u00e9paississe en sauce. Go\u00fbtez et rectifiez le sel. Nappez ensuite la viande de sauce, sans oublier la moelle pour les amateurs.<\/p>\n<h2>Note sur la salubrit\u00e9<\/h2>\n<p>Un long braisage am\u00e8ne le jarret de b\u0153uf bien au-del\u00e0 du minimum s\u00e9curitaire. \u00c0 titre de r\u00e9f\u00e9rence, <a href=\"https:\/\/www.canada.ca\/fr\/sante-canada\/services\/conseils-generaux-salubrite\/temperatures-securitaires-cuisson-interne.html\" target=\"_blank\" rel=\"noopener\">Sant\u00e9 Canada<\/a> indique 63 C (145 F) comme minimum pour les pi\u00e8ces enti\u00e8res de b\u0153uf et 74 C (165 F) pour r\u00e9chauffer les restes. Un jarret tendre \u00e0 la fourchette d\u00e9passe largement le premier chiffre, donc l&#8217;objectif ici est la texture, pas la salubrit\u00e9.<\/p>\n<h2>Que servir avec cette recette de jarret de b\u0153uf<\/h2>\n<p>La sauce riche de cette recette de jarret de b\u0153uf demande un accompagnement pour l&#8217;absorber. Le riz aux vermicelles est notre favori \u00e0 la maison, et la pur\u00e9e de pommes de terre ou la polenta cr\u00e9meuse fonctionnent tout aussi bien. Ajoutez des l\u00e9gumes racines r\u00f4tis ou une salade verte au citron pour \u00e9quilibrer la richesse. Un pain pita chaud sur le c\u00f4t\u00e9 ne fait jamais de tort.<\/p>\n<h2>Variantes de la recette de jarret de b\u0153uf<\/h2>\n<p>Une fois la recette de base ma\u00eetris\u00e9e, elle se modifie facilement. Pour une soupe r\u00e9confortante, coupez la viande cuite en morceaux et remettez-la dans le bouillon avec plus de l\u00e9gumes et une poign\u00e9e de pois chiches ou de riz. Pour une finale plus fra\u00eeche, parsemez de persil hach\u00e9, de zeste de citron et d&#8217;ail juste avant de servir, une touche classique de l&#8217;osso buco de b\u0153uf. Vous pouvez aussi braiser deux jarrets \u00e0 la fois et en congeler un pour un autre soir.<\/p>\n<h2>Conserver et r\u00e9chauffer le jarret brais\u00e9<\/h2>\n<p>Comme la plupart des brais\u00e9s, cette recette de jarret de b\u0153uf est souvent encore meilleure le lendemain. Laissez refroidir les restes, puis gardez la viande dans sa sauce au r\u00e9frig\u00e9rateur, dans un contenant herm\u00e9tique, jusqu&#8217;\u00e0 quatre jours. R\u00e9chauffez doucement sur la cuisini\u00e8re jusqu&#8217;\u00e0 ce que ce soit bien chaud partout. Le surplus de gras fige en surface au frigo, ce qui le rend facile \u00e0 retirer.<\/p>\n<h2>D&#8217;autres id\u00e9es de cuisson lente<\/h2>\n<p>Si vous aimez cette recette, vous allez adorer nos autres favoris de saison froide. Lisez notre billet sur les <a href=\"https:\/\/www.boucheriebeirut.com\/fr\/ragout-de-boeuf-coupes\/\">meilleures coupes pour le rago\u00fbt de b\u0153uf<\/a>, essayez les <a href=\"https:\/\/www.boucheriebeirut.com\/fr\/bouts-de-cotes-braises-grilles-fumes\/\">c\u00f4tes courtes brais\u00e9es<\/a> ou faites mijoter un <a href=\"https:\/\/www.boucheriebeirut.com\/fr\/bouillon-dos-de-boeuf\/\">bouillon d&#8217;os de b\u0153uf<\/a> pour la semaine. Notre guide des <a href=\"https:\/\/www.boucheriebeirut.com\/fr\/meilleures-coupes-cuisson-lente\/\">meilleures coupes pour la cuisson lente<\/a> pr\u00e9sente encore plus d&#8217;options.<\/p>\n<h2>Commandez votre jarret de b\u0153uf en ligne<\/h2>\n<p>Toute bonne recette de jarret de b\u0153uf commence par une belle pi\u00e8ce. Nos bouchers coupent chaque jarret frais \u00e0 Laval, et vous pouvez le commander avec le reste de votre \u00e9picerie dans notre <a href=\"https:\/\/www.boucheriebeirut.com\/fr\/magasin\/\">boutique en ligne<\/a>. Nous livrons \u00e0 Laval, \u00e0 Montr\u00e9al, sur la Rive-Nord et sur la Rive-Sud, et les commandes de 300 $ et plus sont livr\u00e9es gratuitement. Voyez exactement o\u00f9 nous livrons sur notre page de <a href=\"https:\/\/www.boucheriebeirut.com\/fr\/livraison-viande-halal\/\">livraison de viande halal<\/a> ou parcourez toute notre <a href=\"https:\/\/www.boucheriebeirut.com\/fr\/cat-produit\/boeuf\/\">collection de b\u0153uf<\/a>.<\/p>\n<h2>Questions fr\u00e9quentes<\/h2>\n<h3>Combien de temps faut-il pour cuire un jarret de b\u0153uf?<\/h3>\n<p>Brais\u00e9 dans un four \u00e0 325 F (160 C), le jarret de b\u0153uf prend habituellement environ 3 heures. Il est pr\u00eat quand la viande se d\u00e9tache facilement de l&#8217;os et qu&#8217;elle est tendre \u00e0 la fourchette.<\/p>\n<h3>Faut-il saisir le jarret de b\u0153uf avant de le braiser?<\/h3>\n<p>Ce n&#8217;est pas obligatoire, mais \u00e7a vaut la peine. La saisie cr\u00e9e une cro\u00fbte dor\u00e9e qui donne beaucoup plus de saveur \u00e0 la sauce.<\/p>\n<h3>Peut-on pr\u00e9parer cette recette de jarret de b\u0153uf \u00e0 l&#8217;avance?<\/h3>\n<p>Oui. Elle se r\u00e9chauffe tr\u00e8s bien et elle est souvent meilleure le lendemain. Gardez-la dans sa sauce au r\u00e9frig\u00e9rateur jusqu&#8217;\u00e0 quatre jours.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Cold evening, one pot, three hours: here is how our butchers braise a bone-in shank until it falls apart, plus what to serve and how to keep leftovers.<\/p>","protected":false},"author":1,"featured_media":2469,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[16],"tags":[],"class_list":["post-2468","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.4 - aioseo.com -->\n\t<meta name=\"description\" content=\"This beef shank recipe turns one bone-in shank into fall-apart meat and a rich sauce. 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