Braised Beef Du Jour Special is more than just a sensational dinner, mastering this dish offers the starting point for many wonderful and potentially different meals.
Braised Beef Du Jour Special
The idea of a " du jour special" in a restaurant is a dish made using ingredients of the day. The purpose of this recipe is to present a fundamental braised beef recipe, which can be used as a base for whatever else you might have at hand, or that might tempt your taste for the day.The core of the recipe is the French Mirepoix, a Holy Trinity of onion, carrot, and celery, with of course garlic (yes a bit like the Three Musketeers). The traditional braise technique sears and seals the beef first, then stews it in wine, stock, and typically tomatoes.As it stands this base recipe is simple and delicious. With mushrooms, bacon, pearl onions, and more wine it could become a Bourguignon. Other taste temptations frequently pursued include Worcestershire sauce, rosemary & thyme, berries, cinnamon, brown sugar, maple syrup, and cayenne pepper (separately or some together).Other variances then follow the potential different (secondary) cuts of beef. On the bone or off. Rib, shanks, shoulder. Chuck, neck, brisket. How long is it kept covered, do you introduce other vegetables, like potatoes, to cook in the sauce toward the end. To really understand these choices, it is best to start with the Braised Beef Du Jour Special. Some people might never bother to change.See the video below for more inspiration. The difference in the dishes is cooking time, cuts, added ingredients and more or less liquid remaining.
No ratings yet
prep & Cook 30 minutes mins
unattended 3 hours hrs 30 minutes mins
Total Time 4 hours hrs
$/SERVE $5.00
Course Main Course
Cuisine International
Servings 8 people
Calories 458 kcal
Equipment
- Dutch oven or large heavy pot
Ingredients
- 1.2 kg Beef chuck steak, cut in large cubes
- 3 tbsp flour plain, divided
- 1 tsp salt
- 1/2 tsp Black Pepper, ground
- 1/4 cup Olive Oil
- 1 large Onion/s
- 1 large carrots
- 2 sticks celery
- 4 cloves Garlic, fresh
- 400 g tomatoes can, diced
- 3 tbsp parsley, fresh flat leaf
- 375 ml Red Wine, half a bottle, (I like to use Pinot Noir because it is lighter)
- 500 ml beef stock
- 2 bay leaves
Instructions
- Open the bottle of red wine and pour a glass and taste it. It is critical that the wine tastes good. Further tasting may be required as oxygenation of the original wine during the cooking process should be monitored. 🙂
- Season, then sear the beef (in batches) in a Dutch oven over high heat, then remove to a plate.
- Reduce the heat, then add a good lump of butter, add the onion and stir well. Add the garlic, stir again. Add the carrot and celery, stir to coat in the butter. Cook for 10 to 15 minutes, until the vegetables have softened nicely and are releasing aromatic flavours. They will smell great.
- Push the vegetables to one side. Add the bay leaves to the pot and pour in the wine. scraping the residue as you deglaze the pan and reduce the wine. Simmer for about 5 minutes, then drain the juices from the meat plate into the pot. Coat the beef on the plate in the flour, mixing it through well. Tip all the flour-coated meat into the pot and stir all ingredients in together.
- Add the diced tomatoes and beef stock, and bring to a gentle simmer. Stir well and check the taste to see if it needs more seasoning. Add the chopped parsley. Season if required, with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
- Check the beef at least half an hour before you plan to serve. Take it out of the oven. If too dry, slowly stir through some more stock and let it rest into the stew. If it is too wet, remove the beef to a plate and cover with foil. Place the pot on the stove and stir over high heat to reduce the sauce. Return the beef and remove the bay leaves before serving.
Notes
What are you serving it with? The vegetables initially put in the pot will have emulsified. If you want defined veges in the stew, you might add more cut carrot, extra mushrooms, or potato half an hour prior to serving. (Most often potato or polenta is served separately on the side to provide a distinct softening flavour.) Potato might be either served as a mash, or boiled and “smashed” with butter, topped with parmesan.) Wilted spinach or broccoli also provide ideal simple sides.
Depending on the heat and time required for anything added to the pot to cook, the oven would be turned down or off for the last half hour to let the stew settle, though this is not essential.
Wiki
Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid. du-jour– comes from French and ultimately from Latin, where it has the meaning “daily; of or relating to one day.Nutrition
Calories: 458kcalCarbohydrates: 8gProtein: 30gFat: 30gSaturated Fat: 11gTrans Fat: 2gCholesterol: 102mgSodium: 535mgPotassium: 790mgFiber: 1gSugar: 2gVitamin A: 1701IUVitamin C: 5mgCalcium: 47mgIron: 4mg
Keyword budget family meal, family meal
Recipe Author/ Source: Rob Keogh
CooksClub researches & presents recipes from across the web. Where the recipe is unchanged, the rights of the author are recognised and the full method or instructions are not shown. Follow the link to view the full recipe at its source.
Responses