Source: Kendall College
Make 2 servings
1/2 fluid ounce lard
1/2 ounce butter
1 1/2 pounds beef chuck eye, cut in 2 slices
1/2 pound onion, diced
1/2 tablespoon red wine vinegar
1/2 ounce flour
33 centiliters dark beer
1/2 cup beef broth
salt and pepper
pinch nutmeg
bouquet garni
1/8 baguette
1/2 ounce Dijon mustard
Heat oven at 325F. Heat half the lard and butter in frying pan, brown the meat in batches. Deglaze with vinegar.
Heat the remaining lard in a rondeau. Add the onion and cook slowly till browned, season with salt and pepper. Add flour and cook the roux for 5 minutes to brown the flour. Stir in the beer, nutmeg, beef broth, and bouquet garni, bring to boil. Add the beef, return to simmer and cook uncover in the oven for 2 1/2 hours or till the meat is fork tender.
1 comment:
During the outing on 11/9/06, we had lunch at the Dinning Room of the Kendall College in Chicago. We sat in a class session covering stew and braising techniques. The recipe is from the handout. It's a little bit difficult to follow because the recipe is not very detailed (because the instructors demonstrated in front of the students) and the units. I'll past another recipe from the Cook's Illustrated Magazine, which has clear instructions.
Post a Comment