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1
(If using lardons, saute them to brown lightly in a little oil; set them aside and add to simmer with the beef, using the rendered fat in browning.)
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2
Choose a large frying pan and brown the chunks of meat on all sides in hot oil, season with salt and pepper, and turn them into a heavy casserole.
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3
Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat.
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4
Deglaze the pan with wine, pouring it into the casserole along with enough stock almost to cover the meat.
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5
Stir in the tomatoes and add the herb bouquet.
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6
Bring to the simmer, cover, and simmer slowly, either on the stove or in a preheated 325F oven, until the meat is tendereat a little piece to check.
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7
Drain through a colander set over a saucepan and return the meat to the casserole.
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8
Press juices out of the residue into the cooking liquid, then degrease and boil down the liquid to 3 cups.
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9
Off heat, whisk in the beurre manie, then simmer for 2 minutes as the sauce thickens lightly.
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10
Correct seasoning and pour over the meat, folding in the onions and mushrooms.
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11
(May be completed a day in advance to this point.)
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12
To serve, bring to the simmer, basting meat and vegetables with the sauce for several minutes until thoroughly hot throughout.
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13
POT ROAST AND DAUBE OF BEEF.
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14
For a 4-to-5-pound bottom round or top round of beef, serving 10 to 12.
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15
(Other possibilities: chuck shoulder, eye of round, middle cut of brisket.)
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16
Simmering time: 3 to 4 hours.
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17
Brown the beef on all sides, either on top of the stove or under the broiler, turning and basting with oil.
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18
Season with salt and pepper and set in a covered casserole with the same browned sliced vegetables, wine, stock, and other ingredients as for the preceding master recipe.
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19
When tender, proceed to make the sauce in the same manner.
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20
COQ AU VINCHICKEN IN RED WINE.
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21
For 3 pounds of cut-up frying chicken, serving 5 or 6 people.
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22
Cooking time: 25 to 30 minutes.
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23
Brown the chicken all over in hot oil and the rendered fat from the optional lardons.
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24
Then proceed exactly as for the master beef recipe, using the same ingredients and the garniture of onions and mushrooms.
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25
CHICKEN FRICASSEE.
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26
The fricassee is essentially the same as the coq au vin, but it is done in white wine rather than red, and the chicken is not browned.
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27
For 3 pounds of chicken, serving 5 to 6.
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28
Cooking time: 25 to 30 minutes.
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29
When 3 tablespoons of butter are foaming in the frying pan, stir in 1 cup of sliced onions; when they are tender, add the chicken pieces.
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30
Turn frequently until stiffened slightly but not browned.
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31
Season with salt and pepper, add a pinch of tarragon, cover, and cook very slowly for 5 minutes more, without coloring.
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32
Then simmer with 2 cups of dry white wine or 1 1/2 cups of dry French vermouth and about 2 cups of chicken broth.
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33
Complete the sauce as described in the master recipe and garnish with white-braised little onions (page 28) and simmered mushrooms (page 32).
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34
You may wish to enrich the sauce with a little cream.
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35
When you cant find a piece of pork fat to protect the surface of roasting meat, use sliced bacon or salt pork, but you need to remove its smoky or salty taste.
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36
To do so, drop 6 to 8 slices into 2 quarts of cold water, bring to the boil, and simmer 6 to 8 minutes.
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37
Drain, rinse in cold water, and dry on paper towels.
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38
Lardons, pieces of blanched bacon or salt pork cut into 1/4-inch-thick pieces about 1 inch long, are used for flavoring dishes such as beef bourguignon and coq au vin.
