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~ Stampede ~ Recipe

Ingredients

How to make it

  • This complex creation relies on...A Lusty Red.
  • The red tenderizes tough beef...this creation simmers long,gently,and slowly until the beef is fork tender and juices have coalesced into a rich,deep,supple,succulent sauce.
  • You will find that the flavors further enhances... if after the 'steer' about you allow it to mellow,covered in the cool of the refrigerator for twenty four hours before reapplying some heat and stir the beef about a bit.
  • A lengthy process...but well worth the wait!
  • Place the beef in a large blue speckled enameled tin container,blanket it with enough red to cover it over...then keep the beef company swimming in the red wine with a couple tablespoons oil,onion,garlic,and a couple sprigs of parsley and one half teaspoons thyme,bay leaf,crushed peppercorns...Take cover and let it get to know one another comfortably at room climate for about four hours...but,it you are a bit skittish then I suppose you can keep it in the cold and chill out in the frigid frigidaire for about six hours...but if it is under wraps in the cold you will want to take the chill off for about thirty minutes before proceeding to the heat.Over moderate heat place the remaining oil in your two quart blue enameled Le Creuset cast iron.Cook the bacon until lightly brown,scoop out and drain on towelling,side aside to wait.In the meantime add the small pearl onions to the bacon renderings,cook by shaking your cookware frequently to brown all the sides evenly.Remove your drenched beef from its container and pat dry thoroughly with towelling,strain the liquid and discard the remaining remnants,setting the liquid aside,you are not ignoring it,just waiting it out until it comes into play later.Increase the heat,add the beef a few pieces at a time to the hot pot and brown them on all sides...slow as you go...you don't want to steam the beef,you just want it a rustic brown color,taking your time and sitting them aside as you brown the rest waiting their turn.You will then round up all the hunks together in the enameled cast iron,salt and pepper,stir in the flour.Stir the beef around gently,but constantly with a cooking contraption until the flour is absorbed...add a splash of Brandy...sip a splash of Brandy...add a splash of Brandy...sip a splash of Brandy...you know,the Good Brandy,the kind that has been resting in the Paradis where the oldest and best vintages are stored...but if you are fortunate enough to be allowed within those sacred surrounds,don't expect polish,for they tend to be packed with ancient barrels caked with decades of dust...I think I have left a fingerprint or two :o) Allow to simmer and using that cooking contraption again scrape up the fond that formed and let the Brandy boil briskly until it evaporates,pour the strained liquid that you had in waiting along with the beef stock,shallots,and sprigs of parsley,and the rest of the thyme,plus the dried orange peel,cover tightly and let simmer ever so gently until the beef is almost tender...about two hours should do,then melt the butter in a pan,add the mushrooms and cook until they give up their liquid and turn golden,add them to the pot along with the reserved onions and drained bacon,cover and let beef simmer over a low heat until it is thoroughly fork tender...Turn off the heat and let it stew for about fifteen minutes then skim the surface if there is any abundance of oil.Adjust the seasoning of salt and pepper if need be and allow to rest within the surrounding climate until completely cooled off then place in the cold for at least twenty four hours,and the time you are ready,and good and hungry after all that work,boil the potatoes in their earthly skins,warm up the beef,and serve
  • ~and~
  • of course a good Red Burgundy Wine with the dine... I would not suggest the stratospheric priced Henri Jayer Richebourg...but,perhaps an Emmanuel Rouget Echézaux...
  • any other kind would be blasphemy!
  • https://youtu.be/SBgHFypb8Yw ( Stampede...Chris LeDoux )

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