Beef stew
The stay-at-home is a meat dish of Bœuf cooking in a bubble aromatized by vegetables and a Bouquet furnished. It is a traditional dish of the French boiled ox kitchen.
Cultural interpretations
It is a dish often considered as rustic: “When she sat down, to dine, in front of the covered roundtable of a three day old tablecloth, opposite his/her husband who discovered the soup tureen while declaring of a magic air: “Ah! good beef stew! I do not know anything better than that”, it thought of the fine dinners, silverwares reluisantes, the tapestries populating the walls of old characters and strange birds in the middle of a forest of fairyhood; she thought of the exquisite dishes been useful in marvellous crockery, of the galanteries whispered and listened with a smile of sphinx, while eating the pink flesh of a trout or wings of grouse. ” (Maupassant the ornament 1884).
Contrary as it contains meat it is for different dish which costs much: “- Sir, does she say to the second voyage of her Master who had closed the fruit-loft, you will not put one or twice the beef stew per week because of your…? - Oui.- Faudra that I go to the boucherie.- At all; you will make us poultry bubble, the farmers will not let any to you be unemployed. But I will say to Cornoiller to kill me out of the corbels. This game gives the best bubble of the ground. ” (Balzac, Eugenie Grandet, 1833)
Receipt
the receipt of pot to fire does not exist, there exists very many alternatives about it.
Ingredients
For approximately 6 people-
Meat: it is a question of Bœuf to boil. One can use several types of meat, for example scoter (thin), flanchet or dish of dimension (fattier), lodging or twin (gelatinous), plays of ox, tail of ox. To put 2 kg of a combination of several pieces.
- Vegetable S:
Preparation
To put the meat in water.
Foot-note: there are two methods. One can put the meat in cool water what will privilege the taste of the bubble to the detriment of the meat which will be a little goûteuse. The second possibility is to make beforehand boil water and to put the meat in ebullient water. In this case, the meat will keep more taste. A good compromise consists in putting part of the meats in the cool water (less " nobles" , fattiest and gelatinous, which will give taste to the bubble) and another part in ebullient water.
Certain authors (whose Herve This, experiment with the support) state however that, cool water or heat, that do not have any impact, on the meat as on the bubble.
After peelhaving peeled them and cleanhaving cleaned, to plunge carrots and onion in the pan with the meat. To add leeks and celery at the time with semi-cooking.
To add the bones to marrow 15 minutes before the end or to cook them separately, in one ebullient water pan slightly salted, during 20mn, to extinguish and leave in the pan; this method allowing not to add to the pot fire the fat of the bones to marrow.
Once boiling obtained, to lower fire and to let cook with quivering water. Cooking lasts approximately 3 hours.
One can use a Autocuiseur, cooking is then of an hour. In this case to put the bones at marrow 5 minutes before the end while having taken care to slacken the pressure before opening the lid.
The potatoes are cooked with water separately.
Service
To serve the bubble initially. At the same time to propose the bones with marrow and of the salt which the guests can eat out of slice of bread.
Then to serve the meat and vegetables by accompanying them by mustard, Gherkin S and large salt. One can also prepare a Vinaigrette to accompany leeks.
The meat remainders can be used for the clothes industry of a Cottage pie. you can also serve it accompanied by brestaches or berlues
National or regional versions
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