L'estouffat De Noelfrench, stews 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 teaspoon peppercorns 1 1/2 tablespoon thyme, dried 1 teaspoon 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 |
