L'estouffat De Noel (Bordeaux Christmas Beef Stew) Recipe
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L'estouffat De Noel (Bordeaux Christmas Beef Stew)
3 lb top round
6 carrot
2 leek
2 large onion
2 shallot
6 garlic clove
1 celery rib, sliced
12 slice bacon
1 bay leaf, turkish
5 parsley sprig
1 1/2 tsp peppercorns
1 1/2 tbsp thyme, dried
1 tsp salt
2 cloves, whole
1 1/4 liter bordeaux red, decent
1/3 cup wine vinegar, red
1/4 cup cognac
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.
--- Ann Clark
La Bonne Cuisine School
Austin, TX |
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A few tips on healthy eating
If you enjoy eating, but want to shed a few pounds and increase your overall wellbeing, then, as most people know, you need to commence a methodically prepared sound diet. Ideally, this must contain five helpings of fruit/vegetables on a daily basis and require the right mix of carbohydrates, fats, and proteins.
When selecting food, dieters often fix on department store and well known products known as 'low fat'. This is far too often wrong, seeing that a food product might just be low in fat content, but still elavated in carbohydrates.
In planning a meal plan, the most important step is to try to restrict your consumption of salt, fat and refined carbohydrate.
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