L'estouffat de noel (bordeaux christmas beef stew)

6 Servings

Ingredients

Quantity Ingredient
3 pounds Top round
6 Carrot
2 Leek
2 larges Onion
2 Shallot
6 Garlic clove
1 Celery rib; sliced
12 slices Bacon
1 Bay leaf, Turkish
5 Parsley sprig
1½ teaspoon Peppercorns
1½ tablespoon Thyme, dried
1 teaspoon Salt
2 Cloves, whole
1¼ litre Bordeaux red; decent
⅓ cup Wine vinegar, red
¼ cup Cognac
--- Ann Clark
La Bonne Cuisine School
Austin, TX

Directions

Cut beef into 8 oz chunks. This is important; smaller chunks will fall apart during the long cooking. Cut carrots in 1" chunks. Use only the white of the leek; halve each and wash well, then cut into 1" chunks. Slice onions thinly. Chop shallots; peel and mash garlic cloves. Slice celery thinly. Cut bacon rashers (slab bacon only, please) in 1" slices. DO NOT use California bay leaf in this recipe; the California bay leaf has a very strong, harsh taste which will ruin the entire dish. Look for an imported (Turkish) bay leaf. For the wine, use something considerably better than Gallo jug; the instructor used a couple of $10 French Bordeaux.

Combine all ingredients in a heavy casserole (8 to 10 quarts); marinate in the refrigerator for 24 hours. Slowly bring the casserole to a simmer while you make a luting (sealing) paste of flour and water. When ready, put a thick strip of dough around the lid where it meets the pot and clamp on well; then take the remaining luting paste and seal well around the outside. The pot should be completely sealed; no steam (or only the occasional wisp) should escape. Simmer the stew at 100 F to 150 F for 8 to 10 hours in the oven; the lower temperature and longer cooking is more desirable.

Break open the crust and serve over potato purée.

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