L estouffat De Noel Bordeaux Christmas Beef Stew
Ingredients| 3 lb top round 6 carrot 2 leek 2 large onion 2 shallot 6 garlic clove 1 celery rib, sliced 12 slice bacon 1 bay leaf, turkish 5 parsley sprig 1 1/2 tsp peppercorns 1 1/2 tbsp thyme, dried 1 tsp salt 2 cloves, whole 1 1/4 liter bordeaux red, decent 1/3 cup wine vinegar, red 1/4 cup cognac |
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Cut beef into 8 oz chunks. This is important; smaller chunks will
fall apart during the long cooking. Cut carrots in 1" chunks. Use
only the white of the leek; halve each and wash well, then cut into
1" chunks. Slice onions thinly. Chop shallots; peel and mash garlic
cloves. Slice celery thinly. Cut bacon rashers (slab bacon only,
please) in 1" slices. DO NOT use California bay leaf in this recipe;
the California bay leaf has a very strong, harsh taste which will
ruin the entire dish. Look for an imported (Turkish) bay leaf. For
the wine, use something considerably better than Gallo jug; the
instructor used a couple of $10 French Bordeaux.
Combine all ingredients in a heavy casserole (8 to 10 quarts);
marinate in the refrigerator for 24 hours. Slowly bring the
casserole to a simmer while you make a luting (sealing) paste of
flour and water. When ready, put a thick strip of dough around the
lid where it meets the pot and clamp on well; then take the remaining
luting paste and seal well around the outside. The pot should be
completely sealed; no steam (or only the occasional wisp) should
escape. Simmer the stew at 100 F to 150 F for 8 to 10 hours in the
oven; the lower temperature and longer cooking is more desirable.
Break open the crust and serve over potato purée.
--- Ann Clark
La Bonne Cuisine School
Austin, TX
Servings:
6
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