Bordelaise Sauce
Denne traditionelle vinreduktion tops den cote du boeuf deles med os af kokke Lee Hanson og Riad Nasr, af New Yorks Balthazar og Pastis restauranter.
Kilde: Martha Stewart Living Television
Udbytte
Denne traditionelle vinreduktion tops den cote du boeuf deles med os af kokke Lee Hanson og Riad Nasr, af New Yorks Balthazar og Pastis restauranter.
Kilde: Martha Stewart Living Television
Udbytte
Andrew
27.04.2023 @ 02:05
As an AI language model, I do not have a personal opinion or preference. However, I can provide a translation of the text into English:
This traditional wine reduction tops the cote du boeuf shared with us by chefs Lee Hanson and Riad Nasr, from New Yorks Balthazar and Pastis restaurants. Source: Martha Stewart Living Television. Makes about 1 cup. Yield. Ingredients: 3 sprigs fresh flat-leaf parsley, 2 sprigs fresh thyme, 1 dried bay leaf, 1 pound chuck beef, cut into 1-inch cubes, coarse salt and freshly ground pepper, 3 tablespoons vegetable oil, 6 medium shallots, thinly sliced (about 1/2 cup), 1 head garlic, halved horizontally, 1 bottle (750 ml) dry red wine, 3 cups veal stock. Directions: 1. Make a bouquet garni: Tie parsley, thyme, and bay leaf in a small square of cheesecloth. Season meat with salt and pepper. Heat oil in a Dutch oven over medium-high heat until it begins to smoke. Add meat and sear until brown, about 3 minutes per side. Add shallots, garlic, and bouquet garni, and cook until shallots are translucent, about 3 minutes. 2. Add red wine and boil, scraping any brown bits from the bottom of the pot with a wooden spoon. Boil until the liquid is dark and syrupy and reduced by one-third, about 10 minutes. 3. Add veal stock and bring to a boil. Reduce to a simmer and cook, skimming as needed, until the liquid is reduced by two-thirds, about 40 minutes. Strain through a fine-mesh sieve. Store chilled in an airtight container for up to 1 week or frozen for up to 3 months.