Text 8512, 143 rader
Skriven 2008-06-05 17:59:00 av Michael Loo
     Kommentar till en text av JIM WELLER
Ärende: ANOTHER FOOD RANT 427
=============================
 -=> Jim Weller said to Glen Jamieson <=-

 GJ> Did you see the extraordinary scenes in Seol, South Korea, of people
 GJ> rioting in the streets because their government has decided to allow
 GJ> American beef to be imported?
 JW> Yeah. How silly of them. If they are truly concerned the government
 JW> could make country of origin labelling mandatory or better yet
 JW> stores could do voluntary labelling. Then those frothing at the
 JW> mouth crazies could simply just not purchase American or unlabelled
 JW> meat.

Voluntary labeling? Put a sticker on a pack of American beef
that says "product of Japan." I don't believe that voluntariness
in most of these arenas is effective.

 JW> I'm trying not get smug here and draw a parallel between their
 JW> reactions and some of the comments made by certain Americans when
 JW> the the Canadian beef ban was lifted. (Those Americans being the
 JW> yahoos from outfits like the Ranchers-Cattlemen Action Legal Fund,
 JW> United Stockgrowers of America, the South Dakota Stockgrowers
 JW> Association etc. and not the government or the people.)

Although the government and lots of the people have been
bad enough.

 JW> Eat Beef... you know it's the right thing to do.

Doesn't that go without saying?

Bavette
cat: celebrity, main
servings: 4

h - For the steak
Four pieces trimmed outside skirt steak, 10 oz each
Kosher salt and freshly ground black pepper
1/4 c canola oil
4 Tb unsalted butter
4 c thinly sliced shallots
4 ts minced thyme
h - for the red wine jus (Makes 1 qt)
1 bottle red wine, such as cabernet sauvignon
1 c diced (1/2") Spanish onions
1 c sliced (1/2" thick) peeled carrots
1 c sliced (1/4" thick) leeks
-  white and light green parts only
1 c sliced (1/4" thick) shallots
1 c sliced (1/4" thick) button mushrooms
- and/or mushroom stems
3 thyme sprigs
6 Italian parsley sprigs
2 bay leaves
1/2 ts black peppercorns
3 lg garlic cloves, peeled and smashed
5 c veal stock
h - for the salad
2 oz (to 3 oz) watercress, large stems removed
2 ts minced shallots
1 ts minced Italian parsley
1 ts minced tarragon
1 ts minced chives
1 ts minced chervil
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1/2 c Red Wine Jus, warmed

Skirt Steak with Caramelized Shallots and Red Wine Jus

The bavette is a variation of the classic steak frites, and
every bit as satisfying. The skirt steak is quickly sauteed
and served medium-rare with heaps of shallots: About 1 c per
portion, a mat of them, richly caramelized, is spread atop
the beef. A red wine jus takes the place of the herb butter,
echoing the deep, rich flavors of the meat. Skirt steak, cut
from along the ribs of the animal, is fibrous. When you order
it from your butcher, keep in mind that there is an inside
skirt steak as well as an outside steak. At Bouchon, we use
the outside cut; thicker and more uniform in size, it can
stand up to longer cooking, giving you time to baste the meat
and flavor it with shallots and thyme.

Make the steak:

Preheat the oven to 375F (190C).

Season both sides of the steaks generously, keeping in mind
that the salt and pepper will also season the shallots as
they cook.

Heat two large skillets over medium-high heat until hot. Add
2 Tb canola oil to each skillet. When the oil is hot, add 1
Tb butter to each skillet, swirling them to brown the butter.
Add the steaks and sear the first side for about 1 1/2 min,
or until nicely browned. Turn the steaks to brown the second
side, tilt the skillets, and use a spoon to baste the meat
with the oil and butter. After about 3 min, total cooking,
remove the skillets from the heat and transfer the meat to
a waiting pan. Set aside while you cook the shallots.

Set the skillets, with the butter and oil, over medium heat.
Add half the sliced shallots to each skillet, toss them in
the oil and butter, and cook for about 2 min, until they
have started to soften. Combine all the shallots in one
skillet, add the remaining 2 Tb butter and the thyme,
reduce the heat, and cook gently until the shallots are
completely softened and golden brown. Season to taste
with salt and pepper and cook for an additional 2 to 3 min
to caramelize.

Stir any juices that have accumulated around the steaks into
the shallots, then spread the shallots over the steaks. Place
in the oven to cook for about 5 min, or until the steaks are
medium-rare.

Make the Red Wine Jus

Combine all the ingredients except the stock in a wide heavy
saucepan or pot and bring to a boil over high heat. Reduce
the heat and simmer for 45 to 50 min, or until the wine has
reduced almost to a glaze. Add the veal stock, bring to a
simmer, and simmer for 30 min.

Prepare an ice bath. Strain the jus several times through a
fine-mesh strainer or a colander lined with cheesecloth. Cool
in the ice bath, stirring occasionally. (Refrigerate for up to
3 days, or freeze for longer storage).

Make the salad and serve

Place the watercress in a bowl and toss with the minced
shallots, herbs, and a drizzle of olive oil. Season with
salt and pepper.

Place the steaks on serving plates and spoon about 2 Tb jus
alongside each one. Divide the salad among the plates.

Source: Thomas Keller


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