ok. Today I made another stock. As usual: cutting up some meat and bones, putting it in some water with some herbs and some vegetables, heating it up to boiling, skimming it and letting it boil for 5 hours.
Then I boiled some bacon lardons. I fried them and put them on a side dish. After that I browned the meat on all sides. Then I removed that and browned some carrots and onions. Return the meat to the pan and place some flour on top. Mix and place in a 210 degrees c oven for 4 minutes, toss again and return for a further 4 minutes. Add some wine and some stock and let boil in a 150 degrees oven covered for about 3 to 4 hours. (I had to add some more liquid because it reduced quite a lot. Meanwhile I braised onions (I’ve done this before so I won’t really explain) and stewed some mushrooms. Place some water in a pan with some lemon juice and salt. bring to the boil and place some quartered mushrooms in. Boil covered for 5 minutes. Once the meat is tender, remove it from the pan, boil down the sauce and add the vegetables and meat in. There you have it! It was epic. Not quite as good as dad’s beef cheek stew but that’s the best thing ever. The cheeks have more flavour.
Okay that’s it! 2 recipes today! I’m going to take it on myself to create the best beef and wine stew ever. I’d follow pretty much the same method but I’d cut the carrots bigger, do 3 times as much sauce, use beef cheeks instead of bourguignon and do more braised onions. That would be a good start I think! Bye!