Friday 24 January
What's called "braising steak"
here is plain old beef chuck, and bears no relationship to steak at all. But it indeed has to be braised or stewed to
be chewable. So we cut it up and
treated it as a Provençal daube: marinated in red wine with rosemary overnight;
drained, dried, and browned; then stewed for a couple of hours with the remains
of the marinade, some trimmed tangerine peel, garlic, and more red wine. An hour into the stewing, we added some
peeled tiny shallots; in fifteen minutes more, sliced carrots and potatoes; and
finally some quartered kalamata olives.
Long braising with abundant flavorings meant tender and tasty results.
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