Wednesday, January 27, 2010

Civet de Boeuf

I don't cook this dish often because it takes 3 days to eat but this is a winter dish so I wanted to do it before the spring comes.

Day1:Leeks, carrots, mushrooms, onions, garlic, some herbs, beef and red wine. Simple ingredients. Cut them up and set them in the heavy pot and pour the wine. Let them sleep in the fridge overnight.



Day 2:Take the pot out from the fridge and pull beef and veggies out and divide in the different bowls. Keep the wine used in the marination.
Pancetta!! Cut them and fry them on the saute pan.
Brown the meat and the veggies separately to prevent leaking out their flavors when they are cook in the oven.
Reduce the wine you kept above in the same pan you fried pancetta. Scrape the goodies on the pan with wooden spoon. Cook it to about half amount.
Pour the reduced wine and beef broth on the meat and veggies in the pot and cook for 20 mins. Don't forget skimming.
Cover and place in the oven for 2.5 hours at 325 F. Take it out when the time comes, transfer it in the fridge when it is cool enough. Good night, my stew. I will see you tomorrow.
Day 3:When you take it out from the fridge, you will see the white fat risen on the surface. Take the fat out with a small spoon. 
Warm it up for 20 minutes or so and....

Finally, you will get to eat Civet de Boeuf. The meat melts in your mouth and veggies are so tender and flavorful, especially leeks!! It takes a long time to cook but it worth it!
そしてついにCivet de Boeuf、牛肉のワイン煮込みの出来上がり、お肉は口の中で溶けるし、お野菜は味がしみておいしい。特にポロ葱。日本では下仁田ネギがいいですね。時間はかかるけれど、かける価値あり!