LCB Notes
My personal notes from the LCB Cuisine course; just meant for me and probably won;t make sense to anyone else.A link back to Will's Eats.
Tuesday, August 02, 2005
#7 Les Viandes Rouges 1; Aiguillette
Aiguillette de Boeuf : Braised Beef Shoulder
Demo only, no practical
Plate w/ glazed carrots & onions.
Demo only, no practical
- Trim / clean membrane & fats
- Lard this meat
- Freeze lard (a little) prior to inserting
- Needle empty 1st & work it around
- Onions & carrots (glazed) in one layer in pan
- 1/2 cover w/ H2O, btr
- 1/2 t sugar
- salt pepper
- in this case glaze carrots; slightly brown onions
- could use stock instead of water for carrots
- Meat: Hot pan = meat wont stick
- brown (incl trimmings) - coarse salt - maybe 1 minute
- Pour off fat ('cause garnishes would absorb it now and spit it out later - unattractive)
- add garnishes (mirepoix) to pan & brown
- add foot, return trimings; add tomato
- top w/ main meat & cognac (wine? - I forget & dont have recipe here now)
- reduce (reducing wine makes it less acidic)
- cover w/ liquid - boil - once boiling goes to oven 200-225
- cook in oven; remove; rest main meat (rack?)
- press sauces through strainer into sauce pan
- meat back into pan
- calf's foot cut into cubettes & into sauce w/ meat
Plate w/ glazed carrots & onions.
posted by willson @ 10:59 
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