L'estouffat de noel (bordeaux christmas beef stew)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Top round |
| 6 | Carrot | |
| 2 | Leek | |
| 2 | larges | Onion |
| 2 | Shallot | |
| 6 | Garlic clove | |
| 1 | Celery rib; sliced | |
| 12 | slices | Bacon |
| 1 | Bay leaf, Turkish | |
| 5 | Parsley sprig | |
| 1½ | teaspoon | Peppercorns |
| 1½ | tablespoon | Thyme, dried |
| 1 | teaspoon | Salt |
| 2 | Cloves, whole | |
| 1¼ | litre | Bordeaux red; decent |
| ⅓ | cup | Wine vinegar, red |
| ¼ | cup | Cognac |
| --- Ann Clark | ||
| La Bonne Cuisine School | ||
| Austin, TX | ||
Directions
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.