LCB Notes

Marinade was yesterday.
This is made with shoulder meat.

An interesting link about Boeuf Borg. at LES TECHNIQUES DE BASE EN CUISINE

Traditional garnishes are turned potatoes, glazed pearl onions, sautéed mushrooms, and lardon

The key here is - always strain everything whenever it's changing pans
Important points:

• Never ever ever let the meat boil, not before the oven, nor in the oven, nor afterwards
• makes it tough
• Use peanut oil to sear meat - very hot
• if it stops browning it's too wet; or gets liquidy in the pan; drain it and re-oil & continue searing
• brown it 'til really good and brown and maybe you think it's burnt
• remove to a bowl (you'll flour it later)
  
• do veggies in same pan (sweat - don't brown)
  
• deglaze (w/ fond) & put in sauce
• prepare sauce - e.g. tomato paste but not too much! makes it acidic later
  
• Boil wine/blood juice sauce to remove the blood effect - skim (straining later will finish skimming the last of the scum)
• Roast the flour (get rid of gluten / gluey taste)
• veggies into oven pan, meat into pan, sauce over meat; top up with fond to cover (at least 90%)
• rind of the lardon goes into the estouffade and any cartaledge from trimming the lardon
  
• into oven to only simmer - never boil (200c / 1 hr)
  
• out of oven; pick out meat (put on standby); strain vegs (toss 'em); boil & skim sauce
• adjust seasoning

Note: Fats get/capture flavor first (e.g. in sauces); then gives it up to water later - and the fat can be skimmed off
this works real well in long cooked things like Beef B.