AB beef stew
- From: notbob <notbob@xxxxxxxxxxx>
- Date: Fri, 29 Feb 2008 19:05:12 GMT
I'd seen Alton Brown's beef stew episode and it fit right in with my rabid
anti-boil-meat philosophy, so I decided to give it a try. By George, it
works pretty darn good. In fact, the best beef stew I've ever eaten. The
recipe is here:
http://tinyurl.com/yrmp8r
I made a few changes. I used a Le Cruset dutch oven instead of alum foil.
I subbed rice and red wine vinegar for apple cider vinegar. Being out of
paprika, I used about a teaspoon of creole seasoning (bam). Otherwise, it
was pretty much by the book.
As planned, the meat did not simmer in a liquid, thereby leaching out all
the beef flavor. In fact, by the end of four hours, the liquid from the
meat and all other added mosture was long gone and I was left with dry, but
tender, meat and a baked-on fond. So, I added water and the sauteed and
non-sauteed veggies and let fast simmer for about 10 mins, as instructed.
The carrots, which were already crinkle sliced, and the fresh potatoes came
out just a tad bit under done. I don't mind this, but one should either
pre-boil the potatoes and carrots or dice them smaller if they prefer more
done veggies. The problem in cooking them longer with the meat is, we're
right back to boiling the meat. I killed the boil at 10 mins and all was
wonderfull. The meat was still flavorful. The gravy was a fantastic soupy
texture, so good I decided to not add flour or other thickeners. Even Ma
was impressed.
I highly recommend ABs recipe and I'll be doing stews using this method from
no on.
enjoy =D
nb
.
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