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Daube de Boeuf au Vin Rouge sa bademima, maslinama i bisernim lukom

Daube de Boeuf au Vin Rouge sa bademima, maslinama i bisernim lukom
Zabeležio/la @hokkaido | 1 korisnika je označilo da im se sviđa ova namirnica | 0 korisnika je sačuvalo ovu namirnicu

Nutritivne vrednosti

Po porciji od 850 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 1180 kcal
59% DV
Ukupne masti 82.0g
100% DV
Ukupni ugljeni hidrati 22.0g
7% DV
Proteini 78.0g
100% DV

O proizvodu

Mekana govedina se polako dinsta u crvenom vinu i goveđem temeljcu sa bisernim i sitnim lukom i maslinama, a zatim završava puterom i laganim posipom od badema za puniji ukus i teksturu. Rezultat je slano, duboko aromatično jelo sa blagom orašastom notom.

Sastojci

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

Uvodna napomena



Ovo je dugo dinstano jelo koje traži dubinu ukusa i strpljenje, zasnovano na tihom autoritetu crnog vina i goveđeg temeljca. Bademi daju odmerenu punoću, masline tamnu, slanu notu, a biserni luk blagu slast koja zaokružuje jelo bez ublažavanja njegovog karaktera. Kada se pravilno posluži, treba da bude sjajno, podatno i potpuno samo po sebi.

Osnovne informacije o receptu



  • Kategorija jela: Dinstana govedina

  • Kuhinja ili poreklo: Nadahnuto francuskom kuhinjom

  • Vrsta obroka: Glavno jelo

  • Prinos: 4 porcije

  • Veličina porcije: 212 g

  • Vreme pripreme: 20 minuta

  • Vreme kuvanja: 3 sata 15 minuta

  • Ukupno vreme: 3 sata 35 minuta

  • Težina pripreme: Napredno


    • Oprema



  • Teška Dutch oven šerpa ili šerpa za dinstanje, 5 L

  • Fina cediljka

  • Šerpa srednje veličine

  • Drvena varjača

  • Kutlača

  • Kuhinjska klešta

  • Oštar nož

  • Daska za sečenje


    • Sastojci



    Za dinstanje


  • Govedina, očišćena i isečena na komade od 4 cm: 600 g

  • Maslac: 40 g

  • Srebrni luk, tanko narezan: 80 g

  • Biserni luk, oljušten: 120 g

  • Crno vino: 300 g

  • Goveđi temeljac: 250 g

  • Rouge: 30 g

  • Masline, bez koštica: 60 g

  • Bademi, lagano prepečeni: 40 g


    • Postupak



  • 1. Pripremite osnovu za dinstanje.

    • Zagrejte Dutch oven šerpu na srednjoj vatri. Dodajte maslac i pustite da zapeni, pa da se pena slegne. Dodajte srebrni luk i kuvajte 6 do 8 minuta, često mešajući, dok ne postane staklast i blago sladak, bez tamnjenja.

  • 2. Zapecite govedinu.

    • Pojačajte vatru na srednje jaku. Dodajte govedinu u jednom sloju i dobro je zapecite sa svih strana, ukupno oko 8 do 10 minuta. Površina treba da bude tamno obojena i aromatična; nemojte pretrpati šerpu.

  • 3. Napravite tečnost za dinstanje.

    • Dodajte crno vino i rouge, temeljno sastružite dno posude. Kuvajte 4 do 5 minuta, dok tečnost ne izgubi sirovu alkoholnu notu i ne zamiriše zaokruženo i koncentrisano.

  • 4. Dinstajte.

    • Dodajte goveđi temeljac i biserni luk. Dovedite do laganog vrenja, zatim poklopite i prebacite u rernu zagrejanu na 160°C. Dinstajte 2 sata i 30 minuta, okrećući govedinu jednom na polovini vremena, dok meso ne popusti lako pod viljuškom, ali i dalje zadržava oblik.

  • 5. Završite sos.

    • Izvadite šerpu iz rerne i otklopite. Umešajte masline i bademe. Lagano kuvajte na šporetu 10 do 15 minuta, dok sos blago ne obloži poleđinu kašike i luk ne omekša do kraja.

  • 6. Podesite završnu teksturu.

    • Ako je sos previše redak, kratko ga ukuvajte na srednjoj vatri. Ako je pregust, razredite ga malom količinom goveđeg temeljca. Završeno dinstano jelo treba da bude sjajno, povezano i takvo da može da se zahvata kašikom, a ne teško.

    Serviranje i posluživanje



    Rasporedite govedinu u plitku zagrejanu činiju i ravnomerno rasporedite biserni luk, masline i bademe oko nje. Kašikom prelijte sos preko i oko mesa tako da površina ostane sjajna, ali ne potopljena. Poslužite odmah, uz precizno očuvan odnos punoće, slasti i slanoće.

    Profesionalne napomene



  • Govedinu pravilno zapecite; boja je osnova sosa.

  • Održavajte dinstanje na blagom vrenju. Jako ključanje će isušiti meso i zamutiti sos.

  • Masline i bademe dodajte tek na kraju kako bi njihov karakter ostao izražen.

  • Završeni sos treba blago da prijanja, a govedina da bude mekana i cela.
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