Daube de boeuf raymond blanc

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Rib of beef with red wine sauce recipe - Raymond Blanc OBE

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Little by little, add the strained marinade, whisking constantly to incorporate.With a slotted spoon, transfer the meat to a plate and set aside.Put the lid on and cook in the oven for three hours.Add the mushrooms to the braise; season if required.Add the toasted flour and stir for a few seconds.Lower the heat to medium-high and cook for five to seven minutes, until lightly coloured.The starch in the flour will swell and thicken the sauce.Stir, cover with cling film and leave to marinate in the fridge for 24 hours, turning the meat after 12 hours.The sauce should be smooth and barely thick enough to coat the back of a spoon.Season the meat with four pinches of salt and colour in the hot fat, in batches as necessary, for four to five minutes on each side.Having the oven at 100C will give you a temperature of 75C-80C inside the pot.Combine the warm wine with the other marinade ingredients in a large bowl and add the ox cheeks.Add 200ml water and bring to the boil: skim off any impurities.

daube de boeuf raymond blanc
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You can make this dish a day in advance, if you like, and slowly reheat it when your guests arrive – the flavour will only improve

Rib of beef with red wine sauce recipe - Raymond Blanc OBE

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daube de boeuf raymond blanc
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While you?re at it, add a few aromatics, as the latter recipe suggests, for a more rounded gravy.What other wines would you suggest serving it with.Whether or not the wine is actually to blame, the meat should have plenty of time to absorb its flavour in the oven, rendering such a step pointless.Bourdain tops up the wine with water instead, and even with his optional couple of spoonfuls of demi glace, or concentrated veal stock, testers find his gravy thin and a little insipid.Proving that one man?s muddle is another?s masterpiece, Eastwood?s smoked lardons and Roux?s smoked streaky don?t seem to go down too badly with the panel, but the simpler savoury flavour of green bacon seems less likely to distract from the wine, which is, after all, the whole point of the dish.Richard Olney?s much lauded French Menu Cookbook suggests Desperate Dan-style heel (which takes a while to track down) and Michel Roux Jr?s The French Kitchen opts for ?braising beef (chuck is good but cheek is best). ?It?

Daube de boeuf au vin blanc

daube de boeuf raymond blanc
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What cuts of beef are best? Can bacon replace salt pork? And how pricey a wine do you need to use?.There are no shortcuts for this giant of French classical cooking, but that doesn?t mean it?s not manageable

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How to roast a rib of beef - a great alternative for Christmas day.