Provençal-Style Beef Estouffade
- 3 1/2 pounds stew beef, diced and boned (1.6 kg)
- 3 1/2 tablespoons grapeseed oil (5 cl)
- 3 ounces bacon (80 g)
- 7 ounces carrots (200 g)
- 7 ounces onions (200 g)
- 2 bitter oranges, one whole and quartered, the other peeled and quartered
- 2 fresh tomatoes
- 1 1/2 ounces tomato paste (40 g)
- 1 bouquet garni
- 8 whole cloves garlic, crushed
- 3 1/3 cups white wine (80 cl)
- 3 1/3 cups veal stock (80 cl)
Step 1: Beef
Remove the nerves from the beef cheeks and shoulder, as well as the fat and cartilage from the cheeks.
Chop into large chunks and season with fleur de sel. Heat a drizzle of olive oil in a dish large enough to hold all of the meat.
Sear the chunks on all sides. Set aside on a stainless steel rack, and cool immediately.
Put in a sous-vide bag with 2 tablespoons (3 cl) of cooled base sauce (recipe below) (seal 6, pressure 2.8). Cook in 136°F (58°C) water for 72 hours. Once cooked, cool on ice for 24 hours.
Step 2: Sauce Base
Gently fry the beef chunks on all sides in some grapeseed oil in a large sauté pan.
Add the aromatics and sweat for a few minutes, then carefully remove the fat. Add the tomato paste and fry by placing the sauté pan in the oven for a few minutes.
Moisten with the white wine and the veal stock. Add the garlic cloves and bouquet garni. Season with salt and pepper, then cover and braise in a 390°F (200°C) oven, for 2 to 2 1/2 hours, depending on the quality of the meat. Keep a close eye on the reduction of the sauce, and stir from time to time while cooking.
When the meat is cooked, place it into another sauté pan. Skim the sauce, check the seasoning and thickness, then sieve through a fine-meshed chinois.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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