Text 21166, 98 rader
Skriven 2009-02-22 11:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: thick 260
=================
 -=> Bill Swisher said to All <=-

 BS> I've fiddled with arrowroot a bit.  When I wanted to do that I looked
 BS> at  the price of it in the spice aisle and blanched.  Wandered over to
 BS> the  bulk food aisle and found it for about 20% of the price of the
 BS> other aisle. 

Bulk food aisle is your friend. Unfortunately, most of the
places I've been lately have dispensed with it: too much
competition for the packaged products, I guess.

 BS> Sadly I haven't spent nearly enough time screwing around to educate
 BS> myself about the subtleties between flour, arrowroot and cornstarch,
 BS> and  any other thickener for that matter (such as potato starch).  So I
 BS> tend  to use flour or cornstarch all the time.

I'm generally pleased when I find arrowroot in pantries,
but cornstarch works just as well in most dishes except
for ones that use vinegar.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Carbonades … la Flamande
 Categories: Main dish, Casseroles, Beef, French
      Yield: 6 Servings

      3 lb Piece lean beef;*
      3 tb Cooking Fat or Oil; **
  1 1/2 lb Large mild onions; sliced***
      4    Garlic cloves; mashed
           S&P
      1 pt Belgian lambic beer -=OR=-
      1 pt Lager -=AND=-
      1 tb Light brown sugar;@
    1/2 pt Beef stock, strong; up to
    3/4 oz Cornflour; -=slaked in=-
      2 tb Wine vinegar

MMMMM-----------------------BOUQUET GARNI----------------------------
      6    Parsley sprigs
      1    Bay leaf
      1    Sprig thyme
           -tied together in bundle

  NB * Use beef without muscle division - top round, chuck or rump -
  french cut "Tende a tranche".
     ** Rendered pork fat or good quality cooking oil
     *** Weighed after peeling and slicing
     @ Lambic has slight residual sweetness, so if not available, use
  lager type beer and a little sugar.

  "Beer is typical for the Belgian braise, and gives a quite different
  character to beef from the red wine of the bourguignon. Serve this
  with parsley potatoes or buttered noodles, a green salad and beer."

  Preheat the oven to 325F Mk 3. Cut the beef into slices about 2 by 4
  inches, 1/2 inch thick. Dry well. Put a thin layer of fat into a
  frying pan and heat until almost smoking. Brown the beef slices
  quickly, a few at a time, and leave them aside. Reduce heat to
  moderate. stir the onions into the fat in the frying pan, adding more
  fat if necessary, and brown the onions lightly for about 10 minutes,
  stirring frequently and adding the crushed/mashed garlic after a
  couple of minutes. Remove from heat and season with salt & pepper.

  Arrange half the browned beef in a casserole and season lightly with
  salt and pepper. Spread half the onions over, and bury the bouquet
  garni in their midst. Repeat with the rest of the beef and onions.
  Meanwhile, bring the beer to a boil in the frying pan, and stir to
  incorporate the crusty bits. Pour over the contents of the casserole,
  and add stock, if needed to bring the liquid up to the level of the
  meat. If using lager, add the sugar. Bring the contents of the
  casserole to simmering point on top of the stove, cover and place in
  the lower part of the pre-heated oven.

  Regulate the heat so that the liquid remains simmering very slowly
  for 2 1/2 hours, at the end of which the beef should be fork-tender.
  If not, cook a further half an hour and check again. May be done
  ahead to this point. If serving later, cool, and store in the
  refrigerator until shortly before serving. Remove fat when cold.
  Reheat gently to simmering point before continuing. (You won't need
  to remove fat from cooking liquid, obviously).

  Holding the lid across the top of the casserole, tip out the liquid
  into a pan. Take out the herb bouquet from the meat and discard.
  Cover again while finishing the sauce. Remove most of the fat from
  the cooking liquor, and correct the seasoning. Pour the cornflour (or
  arrowroot)/ wine vinegar mixture into the cooking liquid, and bring
  to the boil, sturring. When the liquid has thickened, simmer a moment
  then pour back over the meat and onions in the casserole. Serve.

  Recipe after "Mastering the Art of French Cookery" Beck, Bertholle &
  Child
    MMed IMH c/o LeMarYol BBS Fido 2:324/151.4

MMMMM
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)