Daube Of Beef Bearnaise
|Beef||2 1⁄2 Pound (Either Rump Or Chuck , Bones And Trimmings)|
|Salt pork||3 Ounce|
|Minced parsley||2 Tablespoon|
|Garlic clove||1 Small, pureed|
|Ground thyme||1⁄4 Teaspoon|
|Brandy||2 Tablespoon (Or As Needed)|
|Onion||1⁄2 Large, chopped|
|Carrot||1 , chopped|
|Red wine||2 Cup (32 tbs)|
|Herb bouquet||1 (Bay Leaf, 2 Parsley Sprigs, Thyme Sprig)|
|Beef stock/Bouillon||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), sliced|
|Onions||3 , sliced|
|Carrots||3 , sliced|
|Rendered beef fat/Shortening||3 Tablespoon|
|Sliced ham/Cooked ham||1⁄4 Pound (Raw)|
|All purpose flour||1⁄4 Cup (4 tbs)|
Bones and trimmings When you purchase the meat, tell your butcher that you want 2 1/2 pounds of boneless lean meat, plus some fat and bone.
He can tell you how large a piece to buy.
Daube of Beef, Bearnaise Trim off fat from meat and remove bones.
Cut lean meat into 2-inch cubes (large pieces are the secret of a good stew).
Cut fat into pieces and put it into a preheated moderate oven (350°F.) until it renders; strain and reserve melted fat.
Cover bones and any small trimmings with water and simmer to make a stock.
Larding: Here's where a larding needle is convenient.
But first cut salt pork into 1/4 -inch-thick strips, about 2 1/2 inches long, to make lardons.
Mix together the minced parsley, pureed garlic, thyme, and 1 tablespoon brandy, and roll the lardons in the mixture.
Let stand at least an hour.
To lard the meat, insert a lardon in the open end of your larding needle, pushing it in as far as it will go, then pierce the meat with the pointed end.
Carefully draw the needle through the meat; the lardon should stay in the meat.
If it doesn't, try again. (If you don't have a larding needle, make a hole through each cube of meat with a boning knife or strong vegetable knife, or a knitting needle, and poke the lardon through the hole.)
When all the meat is larded, put it in a bowl with the chopped onion, chopped carrot, wine, herb bouquet, and 1/4 cup brandy.
Let stand for 2 hours, turning the meat occasionally.
Remove meat from marinade and dry carefully on paper towels.
Add stock, salt, a few grindings of pepper, and the garlic to the marinade, and simmer for 30 minutes.
In the meantime, lightly brown the sliced onions and carrots in the rendered fat.
Cut ham into squares and arrange on the bottom of a 2 1/2- or 3-quart casserole.
Dredge the dry beef in flour and arrange in the casserole in layers, with the browned vegetables.
Strain the marinade and stock over the meat, add the herb bouquet, cover casserole closely, and cook in preheated moderate oven (350°F.) for 2 hours.
Uncover, discard herb bouquet, skim off every vestige of fat, and taste.
Season with more salt if needed and serve with boiled potatoes or crusty bread.
Makes 4 to 6 servings.