在红酒酱汁炖牛肉

”对于许多美国人来说,典型的法国炖牛肉bourguignonne或勃艮第牛肉,牛肉煮熟在勃艮第红酒(尽管通常是由其他而不是真正的勃艮第葡萄酒)。我阿姨和我妈妈的餐馆,炖肉经常出现,从更严格,更便宜,削减脂肪的牛肉,炖很长时间得到招标,保持湿润。在经典的餐馆,查克是经常使用。牛肉是褐色,果汁和红酒使脱釉,布朗股票或减少棕色股票(酱汁),和炖完肥腊肉片(晒黑块培根丁),蘑菇,和小煮洋葱。对于我的炖牛肉,我喜欢用一块特殊的肩膀叫一个熨斗,有时被称为鸡牛排,叶片牛排,或underblade牛排。这么长时间,狭窄段从肩膀的中心非常瘦,凝胶状的筋的中心。这是非常好的煎或烤牛排。肉很嫩和潮湿,它使一个理想的炖肉。这个汤也很好的用卡盘,肋眼牛排的延续到肩膀。而不是把肉切成小方块,我把它切成大块,每人几块。 I do not use stock, demiglace, or even water. I make my stew strictly with red wine, and my preference goes toward a fairly robust, heavy wine in the style of the southern part of the Rhône Valley, like a Carignan, or an Australian or American wine, like a Syrah or Zinfandel. After I brown the meat on top of the stove, I add the liquid and finish it up in the oven for about 1½ hours, so it cooks equally all around. It is best made and served in a beautiful cast-iron pan. For the garnish, I use small, round, flat cipollini onions, flavorful but expensive; whole mushrooms, like small creminis; lardons made with pancetta; and baby carrots, which are not conventionally part of beef Burgundy. This rich winey beef stew is always a hit with my chef friends."

烹饪方法炖,炒

成本温和的

孩子友好是的

一锅饭是的

场合随意的晚宴

食谱当然主菜

饮食的考虑免费免费无蛋、低碳水化合物、花生、大豆、树坚果

餐晚餐

情绪蓝色的

味道和质地肉味,可口,有酒味的