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Title: Beef Braised In Red Wine PT 2
Categories: Beef, French
Yield: 10 Servings

See part 1

Skim the fat off the braising juices and strain them through a sieve
into a saucepan, pressing the liquid out of the vegetables. Simmer
for a minute or two, skimming, then boil rapidly until the liquid is
reduced to about 3-1/2 cups and is full of flavor. Taste carefully
for seasoning. Sauce should be lightly thickened. If too thin, beat
in the starch and wine mixture and simmer for 3 minutes. Then add the
cooked carrots and onions and simmer for 2 minutes to blend flavors.

Remove vegetables with a slotted spoon and arrange them around the
meat. Decorate with parsley. Pour a bit of sauce over the meat and
send the rest to the table in a warmed sauceboat. (Or carve the meat
and arrange on the plater with the vegetables and parsley, and spoon
some of the sauce over the meat.)

Tips:

* traditionally garnished with braised carrots and onions
* usually accompanied by buttered noodles, parsley potatoes, or
steamed rice
* other vegetables could be braised lettuce, celery, or leeks, or
buttered green peas * serve with a good characterful red wine,
such as a Burgundy, Hermitage, Côte-Rôtie, or Châteauneuf-du-Pape
* Although it is not essential, beef for braising is usually larded
(strips of fresh pork fat are inserted into it, going in the
direction of the grain). They baste the interior of the meat as
it cooks, and make an attractive design when the meat is sliced.
Most butchers will lard the meat for you.
* Choose a piece of beef of at least 3 lb, and, however long it is,
its width should be at least 4". It shrinks quite a bit during
cooking. Count on 1 lb of boneless beef for 2 or 3 people.
* First choice:
Rump Pot Roast--Pointe de Culotte, or Aiguillette de Rumsteck
* Other choices:
Sirloin Tip, Knuckle--Tranche Grasse
Chuck Pot Roast--Paleron or Macreuse à Pot-au-feu
Top Round--Tende de Tranche
Bottom Round--Gite à la Noix
Eye of Round--Rond de Gite à la Noix
* For a wait of up to one hour, return meat, vegetables and sauce
to casserole, cover loosely, and set over barely simmering water.
* For a longer wait, slice the meat and arrange it on a fireproof
platter. Place vegetables around the meat. Baste with the sauce.
Half an hour before serving, cover and reheat in a 350°F oven.
Leftover braised beef will be just as good the next day, heated
up the same way.

Recipe by Julia Child

Recipe FROM: Mastering the art of French Cooking by Julia Child,
New York, Alfred A. Knopf, 2011

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