Servings: eight to ten.
This classic French braise is undeniably a project, but it is well worth the time. The secret is to modify your braising pot with an interior parchment and concave foil lid, which keeps the atmosphere moist and lets the juices penetrate back into the fibers of the meat. Plan to start the preparations early one evening and finish the braise the next morning.
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Make Ahead Tips
The braise can be completely prepared up to three days ahead, allowed to cool, and refrigerated. To serve, reheat gently but thoroughly to at least 165°F, and let simmer while preparing the croutons.
Wonderful dish when complete but I agree with many other reviews....it takes so long to prepare. It's not difficult, just time consuming. I substituted beef demi-glaze for the bouillon cubes but followed everything else exactly. If I were to make this again, I would definitely make it a day or two in advance.
The end result is delicious, but the amount of time needed to prepare the dish puts it out of reach for the average person. 2 days of cooking for one entree is too much, no matter how good it is. I am an experienced cook, comfortable trying new recipes, but this is one I won't make again without some modification to shorten the prep time.
Absolutely loved the analysis and walk through of the process. But while we should all appreciate the analysis and the "why" behind the recipe and process, less complicated variants work just as well (sorry). I have made many many roasts with all meats and in many different styles. Understanding the chemistry behind the dish helps with reducing the complexity. The prep process can be cut down unless you really want to impress a professional chef.A high quality stock is extremely helpful here. A great alternative to your own or high quality stock is fond veau--a high quality dehydrated veal demi glace from France. Adding a bit of veal Demi glac helps a lot. Don't get the industrial version with corn syrup (yuck).A Dutch oven is just fine without the extras in this recipe.The right wine is vitally important and makes a big difference. No two roasts or stews are fhe same because no two wines are the same. The lower the acidity in the wine the better. Sorry, but this is true.A salt variant that works really well is a high quality well aged soy sauce. It makes for a richer sauce.I do indeed like the cognac addition. Cognac is underused in cooking and imparts wonderful favors especially so in shellfish dishes.
I'm thinking about making the dish, but am confused about the inverted lid made out of aluminum foil and parchment paper. Can anyone elaborate?
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