L'estouffat de noel (bordeaux christmas beef stew)

Yield: 6 Servings

Ingredients:

3 lb Top round
6 Carrot
2 Leek
2 lg Onion
2 Shallot
6 Garlic clove
1 Celery rib; sliced
12 sl Bacon
1 Bay leaf Turkish
5 Parsley sprig
1 1/2 ts Peppercorns
1 1/2 T Thyme dried
1 ts Salt
2 Cloves whole
1 1/4 l Bordeaux red; decent
1/3 c Wine vinegar red
1/4 c Cognac

Instructions:

Cut beef into 8 oz chunks. This is important; smaller chunks will fall apart during the long cooking. Cut carrots in 1" chunks. Use only the white of the leek; halve each and wash well then cut into 1" chunks. Slice onions thinly. Chop shallots; peel and mash garlic cloves. Slice celery thinly. Cut bacon rashers (slab bacon only please) in 1" slices. DO NOT use California bay leaf in this recipe; the California bay leaf has a very strong harsh taste which will ruin the entire dish. Look for an imported (Turkish) bay leaf. For the wine use something considerably better than Gallo jug; the instructor used a couple of $10 French Bordeaux. Combine all ingredients in a heavy casserole (8 to 10 quarts); marinate in the refrigerator for 24 hours. Slowly bring the casserole to a simmer while you make a luting (sealing) paste of flour and water. When ready put a thick strip of dough around the lid where it meets the pot and clamp on well; then take the remaining luting paste and seal well around the outside. The pot should be completely sealed; no steam (or only the occasional wisp) should escape. Simmer the stew at 100 F to 150 F for 8 to 10 hours in the oven; the lower temperature and longer cooking is more desirable. Break open the crust and serve over potato purée. --- Ann Clark La Bonne Cuisine School Austin TX