Aubrac Pulled Beef Recipe from Lozère

Chef Axel Moulin of La Taverne de l’Aïga, located in Pied-de-Borne, Lozère, has presented a seasonal local recipe featuring effiloché de bœuf Aubrac, or pulled Aubrac beef.

The dish is prepared as a regional specialty and is served with a puree made from local sweet potatoes.

Regional Culinary Traditions of Lozère

The use of Aubrac beef is central to the gastronomic identity of the Lozère region. The area is recognized for its high standards of breeding and cheese production, with the Lozère department alone holding five Appellations Contrôlées quality labels for its cheeses.

This commitment to well-done work is a hallmark of the local breeders and cheese makers, who utilize cow, sheep, and goat milk to create products with distinct tastes.

The Role of Aubrac Beef and Aligot

While Chef Moulin’s current offering focuses on pulled beef with sweet potato puree, Aubrac beef is traditionally paired with aligot, a staple of the region. Aligot is frequently served in the burons of the Aubrac plateau.

The traditional preparation of aligot involves a specific set of ingredients and a demanding technique to achieve its characteristic stretch. A standard recipe for four people includes:

• 1 kg of potatoes
• 400 grams of fresh Aubrac tome
• 100 grams of butter
• 250 grams of fresh cream
• Salt, pepper, and optionally, garlic

The process requires preparing a mash with the potatoes, butter, cream, salt, and pepper. Once the puree is hot, fresh tome and garlic are added. The mixture must be stirred continuously with a spatula until the cheese melts and the mixture begins to form long, elastic threads.

Beyond the pulled beef variation, another highly regarded combination in the region is the pairing of a pavé de bœuf Aubrac with traditional aligot.