There is nothing quite like waking up to a morning of marinated meat… maybe it’s an acquired taste.
In any event, we began the exceptionally cold winter week with a bang: Beef Bourguignon. After 24hrs marinating in red wine our trimmed beef shoulder was tantalizingly tender. After a quick sizzling sear, we sank the meat into a sea of veal stock and set it to stew in the oven for a good hour.
A quick sauté of bacon and mushrooms later, the braised beef is basted in it’s own sauce and adorned with steamed potatoes and parsley-sourdough crisps.
Just a light lunch.
Round Two: A Roasted Roast Beef
Positively Primal.
The primary cut of roast beef could send any of us into a meat comma. This preparation of simply seasoned and seared beef is like crack for carnivores. My result is a little overcooked by French standards, but as for my own: Brilliantly Bien!
My dish after our brilliant 3-star Michelin French chef got a hold of it:
Isn’t it amazing how presentation can take something from passable to truly palatable.
And then there’s the way my husband chooses to plate his meal:
Weather it’s rustic or refined, you gotta love a man’s approach to meat.
Darcy Jones
Tuesday, February 2, 2010
A Monday of Meats
Labels:
3 star,
bacon,
beef,
beef bourguignon,
darcy jones,
meat,
Michelin,
mushrooms,
parsley,
potatoes,
roast beef,
sourdough,
stew,
veal stock
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment