被电影 Julie and Julia 勾出的馋虫

周末看了 Julie and Julia，电影里三次提到一道炖牛肉的菜，看上去让人口水直流。上面的照片是我从网上淘来的，是我认为最有诱惑力的一张，喜欢不已，收藏在这里。

研究了一下，这个菜的名字叫Boeuf Bourguignon，做法我附在最后了，嘿嘿，喜欢的朋友可以照着画画瓢。

我看电影的时候，注意到两个细节，第一：牛肉很精瘦，貌似没有肥肉；第二：牛肉在brown 的过程中都是单层 (single layer) 操作的，可以 brown 得很透很快防止出水。

这精瘦的牛肉让我想到冰箱里上周买的那一大块至今没想出怎么烧的材料来，顿悟到美味就在眼前，登时食指大动。

不过我的方法是很简单的，既不会用培根炼油，也不会这么奢侈地咚咚咚往里头倒红酒。

（1）牛肉切成均匀方块，在清水里揉捏，每块牛肉都要捏洗，一来除去血水，二来使肉质变松。这么来来回回至少要洗三遍，最后捏干每块牛肉（就好象电影里用纸巾把牛肉一块一块吸干一样）；

（2）牛肉用酱油（我当然是用老抽，他们西人不晓得老抽的好处）、糖、黑胡椒粉和盐抓匀；

（3）胡萝卜去皮切滚刀块，放入大锅中；

（4）炒锅大火热油，每次只放入一点牛肉（以只铺平锅底为准），快速翻炒到表面变色，这个时候没有水出来的，但会有牛肉的香味，炒完的一批就放入有胡萝卜的锅里，然后补油，重新开始 brown 第二批；

（4）在锅子里投入斜切的葱白、细姜丝，所有的材料拌匀（注意，不加水），然后开大火煮沸后改小火慢炖1小时；

（5）中高火经常翻动着收干汤汁。

这个牛肉没得说，肉质酥软，再加上软软甜甜的胡萝卜，好吃极了。

（照片就不拍了，有高人的片片在，我这里还显个啥，咔咔）

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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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