Prep
2 mins
Cook
0 mins
Serves
1
Difficulty
EasyA French liqueur of cognac and distilled bitter orange peel, sipped neat as a digestif or flambéed over crêpes.
Ingredients
- 700g beef chuck
- 400g brioche
- a handful of sliced leeks
- 1/2 tsp bay leaves
- 2 tbsp unsalted butter
- 1 cup ripe tomatoes, sliced
- a handful of fresh tarragon, chopped
- Dijon mustard, for serving
- 400ml dry red wine
- 1 tsp fresh thyme
Instructions
- 1
Combine the brioche and beef stock in a saucepan, blender, or pitcher, stirring well.
- 2
Add the bay leaves and unsalted butter, stirring gently so their flavor infuses the mixture.
- 3
Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.
- 4
Strain through a fine sieve to remove any solids, if needed.
- 5
Sweeten to taste with lemon zest, adjusting gradually until the balance feels right.
- 6
Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.
- 7
Garnish with chives just before serving.
- 8
Pour into your favorite glass or cup and enjoy.
Tips
•If serving warm, gently reheat just before pouring rather than letting it come to a boil.
•Serve in a chilled glass for the most refreshing result on a hot day.
•Make a big batch and keep it chilled in the fridge — the flavor often deepens after a few hours.