Распечатать
E-mail
Ингредиенты
- 1 6-oz chunk of bacon
- 1 Tbs. olive oil
- 3# lean stewing beef (rump roast, chuck roast, top/bottom round)
- 1 sliced carrot
- 1 sliced onion
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 Tbs. flour
- 3 cups full-bodied red wine
- 2-3 cups beef stock
- 1 Tbs. tomato paste
- 2 cloves mashed garlic
- 1/2 tsp. thyme
- 1 crumbled bay leaf
- The blanched bacon rind
- 18-24 small white onions, brown-braised in stock
- 1 lb. quartered fresh mushrooms, sautéed in butter
- Remove rind from bacon and cut in lardons about 1" thick and 1 1/2" thick. Simmer rind and bacon for
View Full Recipe at Marla in the Kitchen
%3C/p%3E%3Cp%3EFrom%20Julia%20Child's,%20Mastering%20the%20Art%20of%20French%20Cooking%3C/p%3E%3Cp%3EPre-heat%20oven%20to%20425%20degrees.%3C/p%3E%3Cp%3E10%20minutes%20in%201%201/2%20qts.%20water.%20Drain%20and%20dry.%3C/p%3E%3Cp%3ESaut%C3%A9%20bacon%20in%20olive%20oil%20over%20moderate%20heat%20for%202-3%20minutes%20to%20brown%20lightly.%20Remove%20to%20side%20dish%20with%3C/p%3E%3Cp%3Ea%20slotted%20spoon.%20Set%20casserole%20aside.%20Reheat%20until%20fat%20is%20almost%20smoking%20before%20you%20sauce%20the%20beef.%3C/p%3E%3Cp%3EDry%20the%20beef%20carefully%20in%20paper%20towels;%20it%20will%20not%20brown%20if%20it%20is%20damp.%20Saut%C3%A9%20it,%20a%20few%20pieces%20at%20a%20time,%20in%3C/p%3E%3Cp%3Ethe%20hot%20oil%20and%20bacon%20fat%20until%20nicely%20browned%20on%20all%20sides.%20Ad%20it%20to%20the%20bacon.%3C/p%3E%3Cp%3EIn%20the%20same%20fat,%20brown%20the%20sliced%20vegetables.%20Pour%20out%20the%20saut%C3%A9ing%20fat.%3C/p%3E%3Cp%3EReturn%20the%20beef%20and%20bacon%20to%20the%20casserole%20and%20toss%20with%20the%20salt%20and%20pepper.%20Then%20sprinkle%20on%20the%20flour%3C/p%3E%3Cp%3Eand%20toss%20again%20to%20coat%20the%20beef%20lightly%20with%20the%20flour.%20Set%20casserole%20uncovered%20in%20middle%20position%20of%20pre-heated%20oven%20for%204%20minutes.%20Toss%20the%20meat%20and%20return%20to%20oven%20for%204%20minutes%20more.%20(This%20browns%20the%20flour%20and%20covers%20th%20meat%20with%20a%20light%20crust.)%20Remove%20casserole,%20and%20turn%20oven%20down%20to%20325%20degrees.%3C/p%3E%3Cp%3EStir%20in%20the%20wine,%20and%20enough%20stock%20so%20that%20the%20meat%20is%20barely%20covered.%20Add%20the%20tomato%20paste,%20garlic,%20herbs,%20and%20bacon%20rind.%20Bring%20to%20a%20simmer%20on%20top%20of%20the%20stove.%20Then%20cover%20the%20casserole%20and%20set%20in%20lower%20third%20of%20pre-heated%20oven.%20Regulate%20heat%20so%20liquid%20simmers%20very%20slowly%20for%203-4%20hours.%20The%20meat%20is%20done%20when%20a%20fork%20pierces%20it%20easily.%3C/p%3E%3Cp%3EWhile%20the%20beef%20is%20cooking,%20prepare%20the%20onions%20and%20mushrooms.%20Set%20them%20aside.%3C/p%3E%3Cp%3EWhen%20the%20meat%20is%20tender,%20pour%20the%20contents%20of%20the%20casserole%20into%20a%20sieve%20set%20over%20a%20saucepan.%20Wash%20out%20the%20casserole%20and%20return%20the%20beef%20and%20bacon%20to%20it.%20Distribute%20the%20cooked%20onions%20and%20mushrooms%20over%20the%20meat.%3C/p%3E%3Cp%3ESkim%20fat%20off%20the%20sauce.%20Simmer%20sauce%20for%20a%20minute%20or%20two,%20skimming%20off%20additional%20fat%20as%20it%20rises.%20You%20should%20have%20about%202%201/2%20cups%20of%20sauce%20thick%20enough%20to%20coat%20a%20spoon%20lightly.%20If%20too%20thin,%20boil%20it%20down%20rapidly.%20If%20too%20thick,%20mix%20in%20a%20few%20tablespoons%20of%20stock.%20Taste%20carefully%20for%20seasoning.%20Serve%20in%20its%20casserole%20or%20arrange%20the%20stew%20on%20a%20platter%20surrounded%20with%20potatoes,%20rice,%20or%20noodles.%3C/p%3E){kind=link}