被電影 Julie and Julia 勾出的饞蟲

周末看了 Julie and Julia，電影裏三次提到一道燉牛肉的菜，看上去讓人口水直流。上麵的照片是我從網上淘來的，是我認為最有誘惑力的一張，喜歡不已，收藏在這裏。

研究了一下，這個菜的名字叫Boeuf Bourguignon，做法我附在最後了，嘿嘿，喜歡的朋友可以照著畫畫瓢。

我看電影的時候，注意到兩個細節，第一：牛肉很精瘦，貌似沒有肥肉；第二：牛肉在brown 的過程中都是單層 (single layer) 操作的，可以 brown 得很透很快防止出水。

這精瘦的牛肉讓我想到冰箱裏上周買的那一大塊至今沒想出怎麽燒的材料來，頓悟到美味就在眼前，登時食指大動。

不過我的方法是很簡單的，既不會用培根煉油，也不會這麽奢侈地咚咚咚往裏頭倒紅酒。

（1）牛肉切成均勻方塊，在清水裏揉捏，每塊牛肉都要捏洗，一來除去血水，二來使肉質變鬆。這麽來來回回至少要洗三遍，最後捏幹每塊牛肉（就好象電影裏用紙巾把牛肉一塊一塊吸幹一樣）；

（2）牛肉用醬油（我當然是用老抽，他們西人不曉得老抽的好處）、糖、黑胡椒粉和鹽抓勻；

（3）胡蘿卜去皮切滾刀塊，放入大鍋中；

（4）炒鍋大火熱油，每次隻放入一點牛肉（以隻鋪平鍋底為準），快速翻炒到表麵變色，這個時候沒有水出來的，但會有牛肉的香味，炒完的一批就放入有胡蘿卜的鍋裏，然後補油，重新開始 brown 第二批；

（4）在鍋子裏投入斜切的蔥白、細薑絲，所有的材料拌勻（注意，不加水），然後開大火煮沸後改小火慢燉1小時；

（5）中高火經常翻動著收幹湯汁。

這個牛肉沒得說，肉質酥軟，再加上軟軟甜甜的胡蘿卜，好吃極了。

（照片就不拍了，有高人的片片在，我這裏還顯個啥，哢哢）

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Boeuf Bourguignon

Recipe created by Julia Child --

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner.Fortunately you can prepare it completely ahead, even a day in advance,and it only gains in flavor when reheated.

Vegetable and Wine Suggestions
Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.

Ingredients:
Serves 6

Kitchen Supplies:

    * 9- to 10-inch, fireproof casserole dish , 3 inches deep
    * Slotted spoon

Boeuf Bourguignon:

    * 6 ounces bacon
    * 1 Tbsp. olive oil or cooking oil
    * 3 pounds lean stewing beef , cut into 2-inch cubes
    * 1 sliced carrot
    * 1 sliced onion
    * 1 tsp. salt
    * 1/4 tsp. pepper
    * 2 Tbsp. flour
    * 3 cups full-bodied, young red wine , such as a Chianti
    * 2 to 3 cups brown beef stock or canned beef bouillon
    * 1 Tbsp. tomato paste
    * 2 cloves mashed garlic
    * 1/2 tsp. thyme
    * Crumbled bay leaf
    * Blanched bacon rind
    * 18 to 24 small white onions , brown-braised in stock
    * 1 pound quartered fresh mushrooms , sautéed in butter
    * Parsley sprigs

Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 11/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind.Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierce sit easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the melt is tender, pour the contents of the casserole into a  sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Covet the casserole and simmer for 2 to 3minutes, basting the meat and vegetables with the sauce several times.Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Copyright © 1961, 1983, 2001 by Alfred A. Knopf. Reprinted by arrangement with the Knopf Doubleday Publishing Group, a division of Random House, Inc.

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