Well, i made this dish today, and boy was i full :) This dish is very rich and satisfying. Just be aware this is a slow cooking dish and requires about two hours or more.
But it was all worth it. And today i was suppose to make puff pastry, but i didn't have enough butter and of course i was very tired... especially coming from work, so there is no way i'm goin' to go back out there to the store.
But that is ok, i made a spiced nectarine cake.. not bad... but still needs a little work. Remember i'm still learnin' here...lol. I actually baked my cake with the beef dish in the oven together... lol... i don't think that was a good idea... i learned that my cake got really soggy on the top, didn't form that nice golden brown look.
When i perfect that recipe i will post it one day :)
Back to the main dish here... this dish spends most of it's finishing time in the oven... why the oven? Well, Julia Childs explains that the oven gives uniform heat, compared to me simmerin' it on the stove top :)
And not to forget to use a nice young red wine... i definitely had fun drinkin' it too.. plus it's great to serve that same wine with the dish... when i did, you really can feel the marriage link there :) it was great :) But for the truth I am still a lil curious to why use a young red wine compared to an older wine? If some one out there can tell me why? I would be honored to read about it :)
Plus i don't know if alot of you do this... but i picked up this habit from doin' asian cuisine, when i cook i put all my mise on place on a big round pizza pan... like this: (to me it just makes it easier to bring to the stove, instead of havin' a bunch of lil bowls)
Well, here is Julia Child's recipe... enjoy:
a 6-ounce chunk of bacon
1 9-10inch fireproof casserole 3 inches deep
1 tbsp olive oil or cooking oil
1 slotted spoon
3 # lean stewing beef cut into 2-inch cubes
1 slice carrot
1 slice onion
1 tsp salt
1/4 tsp flour
3 cups of a full-bodied young red wine such as one of those suggest for serving, or a Chianti
2-3 cups brown beef stock or canned beef bouillon
1 tbsp tomato paste
2 cloves mashed garlic
1/2 tsp thyme
a crumble bay leaf
the blanched bacon rind
18 to 24 small white onions, browned-braised in stock
1 # quartered fresh mushrooms sauteed in butter
Remove rind, an cut bacon into lardon (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 mins in 1 1/2 qrts of water. Drain and dry.
Preheat oven to 450 degrees.
Saute the bacon in the oil over moderate heat for 2 to 3 mins to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you saute the beef. Dry the beef in paper towels; it will not brown if it is damp. Saute it, a few pieces at a time in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables, Pour out the sauteing fat. Return the beef and bacon to the casserole and toss with salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole undelivered in middle position of preheated oven for 4 mins more. (this brown the flour and covers the meat with a light crisp) Remove casserole, and turn oven down to 325 degrees.
Stir in the wine, and enough stock or bouillon so that the meat is barely covers. Add the tomato past, garlic, hears, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmer very slowly for 2 1/2 to 3 hours. The meat is down when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
when the meat is tender, pour the contents of the casserole into a sieve set over a sauce pan,. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.