s BEEF STEW WITH ALE ***
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s BEEF STEW WITH ALE ***
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Ingredients
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Instructions *** 3-29-2011 good, somewhat different, but a lot of work *** Chef Bryan Voltaggio, Volt, Frederick, Maryland By Francine Maroukian stew Plamen Petkov A good stew takes timing: putting ingredients in the pot in the correct order to make sure everything is finished at the same time. This is my go-to hunting-camp dish, because after prepping everything at home, I can put it together in one pot and then sit around the fire until it's done, drinking and bullshitting — which is 90 percent of hunting anyway. A few other bits of stew wisdom: * Always cut your own stew meat. You never know which bits and pieces are thrown in that precut "stew meat" pile at the store, but you can be sure it's a lot of tough, dry odds and ends. * Dusting the meat with Wondra flour — which is easier to work with than regular flour — will help keep the meat from sticking and adds a thick, luscious finish to the stew. * As for the vegetables, the ones I use are large, solid, and easy to square off. After they're peeled, just lop off one end so it sits flat and have at it. * As chefs, we're always using a touch of acid to wake flavors up — think of how a squeeze of lime transforms a vodka tonic. Flavors can become muted in dishes that cook for a long time; a bit of the malt vinegar I use here is a little slap in its face. Ingredients * 2 lbs beef brisket, trimmed and cut into large 2-inch dice * coarse salt and coarse ground pepper to taste * about 2 tbsp Wondra flour * about 5 tbsp canola oil * 2 cups Portobello mushroom caps, wiped clean and diced (2 large) * 2 cloves garlic, minced * Vegetable mix (all peeled): 1 1/2 cups white or red pearl onions (about 8 oz) 1 cup diced carrots (2 medium) 1 cup diced celeriac or celery root (1 medium) 1 cup diced rutabaga or turnip (1 large * 2 bottles brown lager (Wild Goose if you can find it) or brown ale * 2 cups beef broth or stock * 1 cup diced large Yukon-gold potato * 2 tsp malt vinegar * 4 sprigs fresh thyme, leaves picked from the stem * 2 small sprigs rosemary, leaves picked from the stem and roughly chopped Instructions Generously season all sides of the beef with salt and pepper and lightly dust with Wondra flour. Add the canola oil to a Dutch oven and place over high heat. When oil is almost to smoking point (or shimmering in the pan), brown the meat in small batches, turning to sear all sides and removing each batch as it is finished. When all brisket is browned and removed from pot, add mushrooms and roast in the residual beef fat until browned. Add the garlic and cook, stirring frequently, until just softened (but not colored), about three minutes. Remove and reserve. Add vegetable mix and cook, stirring frequently, allowing onion to brown, about ten minutes. Remove vegetables. Return beef to the pot and add lager. Bring beer to a boil, then reduce heat, skimming any fat from the surface using a spoon or ladle. Reduce the beer by 2/3, about eight minutes. (Pay attention — it'll reduce quickly.) Add the beef broth or stock. Cover and simmer over very low heat until meat is starting to become tender — about one hour — then add the potato and the browned vegetable mix. Check stew after another hour: If simmering very slowly, the meat should be fork-tender at this point. Add vinegar and adjust seasoning to taste. Stir in the herbs and the mushrooms to heat through. Serve. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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