Blueprint Stew The Technique Food

BLUEPRINT BEEF STEW

Steps:

• Preheat the oven to 325 degrees. Dry beef with paper towels and set aside. In a heavy 68 quart casserole with tight fitting lid, heat the oil. Dredge the beef in flour and shake off excess. Over high heat, sear the beef for about 2 to 3 minutes per side or until golden brown all over. With a slotted spoon remove the beef to a plate, keep warm, loosely covered with foil. In the remaining fat in the casserole, saute the onions for about 10 to 15 minutes or until brown and tender.
• Remove the casserole from the heat and add the garlic, tomato paste, mustard, thyme, grated lemon, bay leaves and salt and pepper to taste. Add the grated carrot and celery, wine, and broth. Return the beef to the casserole. Bring the liquid to a boil, cover and set in the oven for 1 1/ 2 hours or until fork tender. Stir the beef on occasion.
• When done, transfer the beef to the top of the stove. Remove the surface fat, discard bay leaves and season to taste with salt and pepper. Make the vegetable garnish for the first night. To serve, ladle stew in center of a large deep platter. Wreath the meat with the Sauteed Vegetable Garnish and sprinkle parsley over meat.
• In a large skillet over medium high heat, melt the butter. When the foaming subsides, add the julienned carrots, turnips and parsnips and saute for 2 minutes. Add 1/4 cup water, cover and simmer just for 3 minutes or until the vegetables are just tender. Season to taste with salt and pepper.

RUDY MIKESKA'S "ALL PURPOSE" SEASONING RUB

Steps:

• Mix all ingredients together and place in an airtight container. Rub on beef, pork, chicken, lamb (anything) generously and marinate 1 to 5 days, refrigerated, before cooking.

BLUEPRINT FOR VEAL STEW

Steps:

• Preheat the oven to 325 degrees.
• In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
• Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.