Preparation
- Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1-1/2- to 2-inch cubes and arrange them on a paper-towel- lined tray to dry.
- Position a rack in the lower third of the oven. Heat the oven to 325ºF.
- 将油和培根一起在7或8 QT中加热。荷兰烤箱用中火偶尔搅拌,直到培根变成褐色但不酥脆,为5至6分钟。用开槽的勺子将培根转移到小盘子上。将大约三分之一的牛肉和胡椒粉调味,然后将立方体放在锅中的稀疏单层中,形成棕色。调节热量,使牛肉嘶嘶声和棕色,但不会燃烧。煮至各个侧面是浓郁的棕色,总共约10分钟。转移到大盘子或托盘上,然后再分成两批牛肉并将剩余的牛肉呈褐色。
- 当将所有牛肉块变成褐色时,倒出大约1汤匙的所有牛肉。如有必要。将锅放在中火上,加入葱,用大量的盐和几块胡椒粉调味,然后炒至约1分钟,直到它们开始变软。加入白兰地,煮沸。加入番茄酱,大蒜和Herbes de Provence,搅拌以掺入,然后再炒1分钟。加入葡萄酒,用木勺搅拌并刮擦锅底,以脱落焦糖的滴头,然后煮沸。倒入西红柿中的液体,用手将西红柿握住。然后一一用手将西红柿碎在锅上,然后将其扔进去。加入橙皮,然后将牛肉(以及累积的果汁)和培根返回到锅中。最后,加入胡萝卜,将煮熟,盖上盖子和滑入烤箱中。
- Cook the stew, stirring every 45 minutes, until the meat is fork-tender (taste a piece; all trace of toughness should be gone), 2 to 3 hours. Before serving, skim off any surface fat (if there is any), taste for salt and pepper, and stir in the parsley.
Make Ahead Tips
这道菜最多可以提前三天。保留切碎的欧芹,不要费心浏览表面脂肪。取而代之的是,将冷却的炖肉转移到碗或烤盘上,紧紧盖住并冷藏。重新加热之前,请取下将在表面上的固体脂肪层。在325ºF的烤箱中轻轻重新加热,在有盖的烤盘中,搅拌一次,约30分钟,或直到热为止。在食用前味道添加盐和胡椒粉,然后加入香菜。
土豆泥对于陶伯(Daube)浓郁的葡萄酒酱来说,它将是完美的箔纸。或者,您可以将Daube配上宽阔的鸡蛋面条,上面撒上黄油和香菜。
This stew needs a rich, earthy red from the Old World, such as a Grenache blend from the southern Rhône Valley. Try the 2005 Mas Grand Plagniol “Tradition,” Costières de Nîmes, $10, or the 2004 Château du Trignon, Gigondas, $18.
提示
而不是购买已经切割的炖肉,而是buy a whole chuck roastand cut it into 1-1/2- to 2-inch cubes. These larger chunks won’t dry out during the long braise, and they make the stew more satisfying to eat.
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