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Daube de Boeuf au Vin Rouge cum Amandulis, Olivis et Cepis Grelotis

Daube de Boeuf au Vin Rouge cum Amandulis, Olivis et Cepis Grelotis
Relatum a @hokkaido | 1 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 850g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 1180 kcal
59% DV
Adeps totalis 82.0g
100% DV
Carbohydrata totalia 22.0g
7% DV
Proteinum 78.0g
100% DV

De

Bubula tenera lente coquitur in vino rubro et iure bubulo cum cepis grelotis, cepis minutis et olivis; deinde butyro et levi amandularum aspergine perficitur. Fit ferculum salsum et alte sapidum, cum levi nota nucis et textura opulenta.

Ingredientia

Daube de Boeuf au Vin Rouge, Amandes, Olives et Oignons Grelots

Praefatio



Haec est elixatio lenta altae gravitatis et patientiae, ex tranquilla auctoritate vini rubri et iuris bubuli composita. Amygdalae modicam ubertatem afferunt, olivae obscuram salsedinis aciem, et cepae minutae lenem dulcedinem quae ferculum complet sine indole eius emollienda. Recte apposita, nitida, mollis, et per se ipsa perfecta esse debet.

Summa rei coquinariae



  • Genus ferculi: Bubula elixata

  • Culina sive origo: More Francogallico inspirata

  • Genus mensae: Ferculum principale

  • Portiones: 4 portiones

  • Magnitudo portionis: 212 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 3 horae 15 minuta

  • Tempus totum: 3 horae 35 minuta

  • Difficultas: Provecta


    • Instrumenta



  • Lebes gravis Batavicus sive olla ad elixandum, 5 L

  • Colum subtile

  • Cacabus mediocris

  • Cochlear ligneum

  • Trulla

  • Forceps coquinarii

  • Culter acutus

  • Tabula sectoria


    • Ingredientia



    Elixatio


  • Bubula, purgata et in frusta 4 cm secta: 600 g

  • Butyrum: 40 g

  • Cepa alba, tenuiter secta: 80 g

  • Cepa minuta, decorticata: 120 g

  • Vinum rubrum: 300 g

  • Ius bubulum: 250 g

  • Rouge: 30 g

  • Olivae, nucleis exemptae: 60 g

  • Amygdalae, leviter tostae: 40 g


    • Modus



  • 1. Fundamentum elixationis para.

    • Lebetem Batavicum super ignem medium calefac. Adde butyrum et sine spumare, deinde subsidere. Adde cepam albam et coque per 6 ad 8 minuta, saepe movens, donec translucida et leviter dulcis sit sine ustulatione.

  • 2. Bubulam assa.

    • Ignem ad medium-altum auge. Adde bubulam uno strato et bene infusca ex omnibus partibus, circiter 8 ad 10 minuta omnino. Superficies alte colorata et aromatica esse debet; noli ollam complere nimis.

  • 3. Liquorem ad elixandum compone.

    • Adde vinum rubrum et rouge, fundo diligenter deraso. Minue per 4 ad 5 minuta donec liquor acrimoniam alcoholis crudam amiserit et odore rotundo atque contractiore sit.

  • 4. Elixa.

    • Adde ius bubulum et cepas minutas. Ad lentum fervorem adduc, deinde operi et in furnum 160°C transfer. Elixa per 2 horas 30 minuta, bubula semel versa media coctione, donec caro furca facile cedat sed formam suam adhuc teneat.

  • 5. Ius perfice.

    • Ollam e furno remove et detege. Misce olivae et amygdalae. Leniter super foco ferve per 10 ad 15 minuta donec ius leviter dorsum cochlearis obducat et cepae penitus molles sint.

  • 6. Texturam ultimam corrige.

    • Si ius nimis tenue est, breviter super ignem medium minue. Si nimis densum est, parva copia iuris bubuli solve. Elixatio perfecta nitida, cohaerens, et cochleari sumenda esse debet, non gravis.

    In patinam componere et ministrare



    Bubulam in catino calido humili dispone et cepas minutas, olivas, et amygdalas aequaliter circa eam distribue. Ius super et circa carnem infunde, ut superficies illita maneat sed non submersa. Statim ministra, servata accurata temperatione ubertatis, dulcedinis, et salis.

    Notae professionales



  • Bubulam rite infusca; color fundamentum iuris est.

  • Elixationem ad lentum fervorem serva. Fervor nimius carnem exsicabit et ius turbabit.

  • Olivas et amygdalas tantum in fine adde, ut indoles earum distincta maneat.

  • Ius perfectum leviter adhaerere debet, bubula tenera et integra manente.
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