饮食艺术'碳

方向

1. 1。

   用纸巾将牛肉干燥，然后将其切成大约2 x 2英寸的碎片，尽可能多地将肌肉之间的断裂。在一个带盖子的大锅中，将肉涂成脂肪，分批工作，以免通过拥挤而冷却锅 - 30分钟或更长时间。当肉褐变时，将洋葱切碎。将褐色的肉取到温暖的盘子中。

2. 2。

   Over medium heat, brown the onions in the pot, adding more fat as needed, about 12 minutes. Add the flour, mixing it with the fat and cooking it for 1 minute. Add the beer while stirring. Return the meat to the pot, and add the herb bundle, 1 teaspoon of salt, and grindings of pepper, mixing all together. The meat should be almost fully immersed; if not, add more beer (or water, broth, or stock). Cook at a very low bubble, placing a heat diffuser under the pot if necessary and setting the lid either more or less ajar to help control the temperature. Cook the meat until a skewer slides easily in and, especially, out—about 3 hours. Remove the meat and about half the onions with a slotted spoon; discard the herb bundle. Carefully skim the fat from the liquid. Boil it, if necessary, to reduce it to the consistency of rich but runny cream. Return the meat and onions to the pot, and heat them thoroughly. Taste, and add salt and a little sugar, as needed.