Julia Child’s signature dish has quickly become a favorite at the Center’s Culinary Arts program.
“Cooking is like love: it should be entered into with abandon or not at all.” – Julia Child
Preparing the classic French dish happens during day 11 of the program, which brings together youth ages 18-24 and seniors ages 50 and over for a 12-week, 300-hour course. The recipe comes at a time in the program when cooking methods are more complex, and students need to incorporate time management and multitasking into their work. Bon appétit!
- 1.5 lbs. flat iron or beef shoulder, trimmed and cubed
- vegetable oil
- salt and pepper
- 1 large carrot, mirepoix (1 inch pieces)
- 1 large onion, mirepoix (1 inch pieces)
- 2 Tbsp. flour
- 1 Tbsp. tomato paste
- 2 cups red wine cups
- 3.5 cups brown stock
- 1 head garlic, split
- bay leaf
- bouquet garni (peppercorns, parsley stems, thyme)
- cold butter to finish the sauce
For the Garniture:
- 1 Tsp. butter
- 20 ea. pearl onions, Glacér a’Brun
- pinch sugar
- 4 oz. bacon, lardons
- 6 ea. button mushrooms, quartered
- salt and pepper
- parsley, finely chopped
1. Trim the meat and cut into 1 1/2 inch cubes. Heat a saucepan, add in the oil and brown the cubed meat on all sides, working in batches if necessary.
2. Add the mirepoix and brown.
3. Add the meat back into the pan, sprinkle the flour(singer) over the meat/ mirepoix, and cook for 2-3 minutes.
4. Add in the tomato paste and cook for another minute.
5. Add in the red wine to deglaze, picking up the sucs from the bottom of the pan. Cook down the wine for 5 minutes at a simmer to get rid of the raw wine flavor.
6. Add in the stock, garlic and bouquet garni, bring to a boil and turn down to a simmer, cover and leave on stove top or place in a 350ºF oven for about 60 minutes, checking occasionally that the meat is simmering and not boiling. If there is no movement in the pot, turn up the heat. If the meat is boiling, turn down the heat as this makes the meat tough, dry and overcooked.
7. Prepare the garniture.
8. When the meat is tender, strain and separate the meat from the aromatic vegetables. Keep the meat covered and warm. Discard the aromatics.
9. Degrease the liquid and reduce over a medium heat to concentrate the flavor. The sauce should be light and coat the back of a spoon. (nappant)
10. Mount the sauce with a little cold butter and check the seasoning.
11. Return the meat to the sauce to reheat.
12. To serve: Add pasta or preferred starch to the center of a warm bowl. Ladle the stew around the starch. Place the warm garniture around the meat and garnish with parsley.
Preparing the Garniture:
1. Peel the onions by first soaking them in warm water. Place them in a shallow pan in a single layer.
2. Add the sugar, butter, salt and water to halfway up the onions. Cover with a parchment paper lid with a small hole cut in the center.
3. Cook over a medium heat until most of the water has evaporated and then remove the parchment paper lid.
4. Let the caramel dry in the bottom of the pan. Add a few drops of water lifting the caramel and glazing the onions.
5. Remove and set aside for service.
1. Remove the rind and cut into 1/2 inch thick squares. (lardons).
2. Gently sauté the lardons until lightly golden brown and start to render some of their fat.
3. Remove and drain. Reserve the fat for the mushrooms.
1. Cut the mushrooms into 4-6 pieces, depending on their size.
2. Sauté the mushrooms in the reserved rendered fat. Season.
3. When the mushrooms are tender, remove from the heat, and reserve for service.
MAKE YOUR OWN PASTA TO ADD: PATE Á NOUILLES FRAÎCHES
Pasta doughs are traditionally prepared with semolina flour, a course texture flour high in gluten.
- 7 oz. Flour or half AP Flour and half Semolina
- 3 Whole Eggs
- Pinch Salt
- 1 Tbsp Olive Oil
1. On a work surface, sift together the flour and salt. Form a well in the center.
2. Beat the eggs, salt and oil together and place into the center of the well.
3. Incorporate the flour from the sides into the liquid with a fork or your fingertips.
4. When the ingredients are mixed well, form the dough into a ball and knead for about 10 minutes, or until the dough is smooth, resistant and tough like leather.
5. Cover with plastic wrap and set aside for about an hour.
6. Set up a pasta machine.
7. Cut the dough into 3 even pieces and flatten it slightly.
8. Set the machine on the widest setting and feed the dough through each setting getting progressively smaller until you reach the thickness that you want.
9. Let the sheets dry slightly. If the dough is too dry, it will crumble and be difficult to work with.
10. Cut into desired shapes.
11. Drop into boiling water and cook until just tender, (al dente)
12. Season with salt, pepper, oil or butter and chopped parsley.