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“This version of the French classic is by Sara Moulton, a Canadian chef who specializes in French cuisine.”
2hrs 15mins

Ingredients Nutrition


  1. Make small slits all over the meat with a sharp knife, inserting a sliver of garlic into each as you go.
  2. Rub the meat all over with salt and pepper.
  3. Heat the oven to 325 degrees F.
  4. Melt the butter in a deep, lidded casserole and brown the meat well on all sides.
  5. Add the onion, carrot and herbs to the pot.
  6. Pour over the milk and bring to a simmer on the stove top.
  7. Cover the dish and transfer to the oven until tender, about 2 hours, turning the meat at least once.
  8. Remove the meat from the pot and wrap in foil to keep warm.
  9. Remove the herbs, carrot and onion and discard.
  10. Boil down the cooking juices to about 1 cup and puree with an immersion blender.
  11. Taste and adjust the seasonings.
  12. Carve the meat and arrange on a serving dish.
  13. Pour over the sauce, sprinkle with the chives, and serve.

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