L'estouffat de noel (bordeaux christmas beef stew)
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L'estouffat de noel (bordeaux christmas beef stew)
  Christmas    Beef    Stews    French  
Last updated 6/12/2012 1:21:34 AM. Recipe ID 53829. Report a problem with this recipe.
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      Title: L'estouffat de noel (bordeaux christmas beef stew)
 Categories: Stews, French
      Yield: 6 Servings
 
      3 lb Top round
      6    Carrot
      2    Leek
      2 lg Onion
      2    Shallot
      6    Garlic clove
      1    Celery rib; sliced
     12 sl Bacon
      1    Bay leaf, Turkish
      5    Parsley sprig
  1 1/2 ts Peppercorns
  1 1/2 T  Thyme, dried
      1 ts Salt
      2    Cloves, whole
  1 1/4 l  Bordeaux red; decent
    1/3 c  Wine vinegar, red
    1/4 c  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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Recipe ID 53829 (Apr 03, 2005)

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