NFR Beef Stew
- Thread starter chrome/22
- Start date
Non-fishing related
Pink Nighty
Legend
Not so much a recipe as general thoughts and musings....
Meat needs to be something that works, and works hard. Talking brisket, chuck... anything you couldn't eat a steak of if you tried.
It's always better the next day and the reason is collagen. Once rendered into gelatin, it needs to cool to complete its metamorphosis. When reheated it hold together in magical ways. Make a day in advance.
Quality of stock is the ultimate separator in the stew game.
Meat needs an intense sear before getting into a liquid. Forget "browning," that type of soft language leads to soft stews. Think high heat, crust forming smoking popping heat.
Wine? Sherry? Brandy? Why yes, and from drinkable sources please.
The longest Forever Stew, a stew that you just keep chucking shit into, lasted hundreds of years in France until German occupation and food rationing in WWII. Another instance of Hitlers well documented hatred of the Stews.
Meat needs to be something that works, and works hard. Talking brisket, chuck... anything you couldn't eat a steak of if you tried.
It's always better the next day and the reason is collagen. Once rendered into gelatin, it needs to cool to complete its metamorphosis. When reheated it hold together in magical ways. Make a day in advance.
Quality of stock is the ultimate separator in the stew game.
Meat needs an intense sear before getting into a liquid. Forget "browning," that type of soft language leads to soft stews. Think high heat, crust forming smoking popping heat.
Wine? Sherry? Brandy? Why yes, and from drinkable sources please.
The longest Forever Stew, a stew that you just keep chucking shit into, lasted hundreds of years in France until German occupation and food rationing in WWII. Another instance of Hitlers well documented hatred of the Stews.