Text 39312, 144 rader
Skriven 2010-06-21 19:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Burgoo etc.
===================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> those in Brunswick Georgia, who lay claim
 HN> to the origins of Brunswick stew.

Aw, what do they know? [g]

 HN> Stews in general are a hodge podge

There are few that are codified and canonical in their ingredients
and method but yeah, generally they're a pretty opportunistic meal.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boeuf Bourguignon (Authentic)
 Categories: Beef, French, Bacon
      Yield: 6 Servings
 
      3 lb Beef, Chuck or round

MMMMM--------------------------MARINADE-------------------------------
    3/4 l  Burgundy (good, 1 blle)
      1    Onion; thinly sliced
      1    Carrot; thinly sliced
      1    Bouquet garni
      1    Garlic clove; crushed
      2    Cloves
      6    Peppercorns
      1 pn Salt
      2 tb Olive oil

MMMMM---------------------TO GARNISH (ONIONS--------------------------
    1/2 lb Button onions
    3/4 oz Butter
      1 tb Oil
      5 fl Stock, bouillon or wine
      1 md Herb bouquet

MMMMM-------------------TO GARNISH (MUSHROOMS------------------------
    1/2 lb Button Mushrooms
      1 oz Butter

MMMMM--------------------------TO COOK-------------------------------
      8 oz Bacon; in one piece
      1 oz Butter
      4 fl Brandy (see notes)
      1 md Bouquet garni
           Salt & pepper
      1 tb Chopped parsley
      6    Fried bread triangles
      1 oz Beurre Manie
 
  NB In Burgundy, the brandy used would be a marc (or fine) de
  bourgogne. This is fairly robust, so don't use a fine cognac.
  
  At least two days before you want to eat this dish, prepare the
  marinade. Slice the vegetables, tie up the bouquet garni - parsley,
  bay & thyme, and place them with the other ingredients in a large non
  aluminium - saucepan. Bring to a boil, simmer 5 minutes and then
  allow to cool completely. Cut up the beef into quite large pieces. In
  Burgundy, each chunk would weigh around 2- 3 oz or even more. When
  the marinade is cold, put in the pieces of beef, cover and leave 24
  hours at least in a cool place. You can marinate longer in a fridge.

  At least one day before you wish to eat this dish, remove the meat
  from the marinade and dry them thoroughly with a paper towel. Strain
  the marinade and keep both vegetables and liquid - separately -
  discard the bouquet garni.

  Cut the bacon (streaky or English bacon from the belly) into
  fingers the length of the thickness of the bacon piece, and 1/4"
  square. If it is VERY salty, blanch these "lardons" 10 minutes,
  refresh in cold water and then dry. In a large casserole, capable of
  being heated on the top of the stove, melt the butter and gently fry
  the lardons until very lightly browned and the fat extracted. Remove
  the lardons and reserve. Preheat oven to moderate (Mk 3, 300øF
  160øC). Brown the pieces of meat (you may find you have to dry them
  again) in the hot fat in the casserole. Due to the marinading, the
  meat will not go the usual brown colour. Do not crowd the meat in the
  pan, so fry in batches as necessary, removing meat to a side dish as
  cooked.

  When all the meat is fried, put the strained marinading vegetables
  in the pan, first sweat them gently, then raise the heat and fry,
  stirring from time to time until they are lightly coloured. Remove
  from the pan, and pour off any excess fat, but making sure that any
  crusty bits are held back. Return the casserole to the heat and
  return the meat and the lardons. Quickly warm the brandy a little,
  and pour over the meat. Instantly, give it a shake and light it, the
  flames will be exciting for a moment but keep shaking to burn off
  remaining free fat, and to make sure that as much brandy as possible
  burns. As the flames die down, pour over the marinade liquid. Bring
  to the boil, and return browned vegetables. Add the tomato puree, the
  new bouquet garni and bring to the boil. Put on the lid and place the
  casserole towards the bottom of the oven. Cook until the meat is
  nicely tender, but not falling apart. For a beef from an animal that
  is old enough, this will take around 3-4 hours. Remove the casserole
  from the oven, and leave to cool before putting in the fridge.

  The day of the meal, prepare the garnishing vegetables. Peel the
  button onions (blanch 10 seconds then immerse in cold water) and
  brown them in a saute pan with the butter and oil. Shake them about,
  and cook them for about 10 minutes. They won't brown very evenly, but
  it doesn't matter. Now put in the bouquet garni and the liquid which
  can be a red wine, white wine stock or even water. Clap a lid on the
  sauteuse and simmer gently, shaking gently from time to time to
  ensure the onions cook on all sides, until tender - about 45 minutes,
  buy which time most of the liquid will be absorbed. While the onions
  are cooking, saute the carefully cleaned (but NOT washed or peeled)
  mushrooms in very hot butter in a frying pan, without allowing them
  to exude their liquid - ideally. Reserve.

  Shortly before the meal, remove the casserole from the fridge and
  carefully remove all traces of supernatant fat. Heat gently on top of
  the stove, shaking from time to time. When very hot, strain the sauce
  away from the marinade vegetables and bouquet garni into a saucepan.
  Bring to a boil and whisk in the beurre manie (50:50 butter and flour
  worked together) bit by bit until the sauce is thickened to your
  taste. Now return the sauce to the pan with the meat. Correct
  seasoning, then add the garnishing vegetables. Simmer a few minutes
  to allow the flavours to mix and then serve, sprinkled with chopped
  parsley, in a large serving dish, surrounded by fried bread
  triangles, and with plain boiled potatoes only, and the best red
  burgundy you can afford!
  
  Recipe IMH Georges' Home BBS 2:323/4.4
  
  From: Ian Hoare                       Date: 01 May 97 National
  Cooking Echo Ä
 
MMMMM
 


Cheers

YK Jim


... Only the intelligent are sanctioned to break the rules.

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