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牛肉の煮込み｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

beef : 450g
(A) Garlic (thinly sliced) : 1かけ
(A) Clove : 2個
(A) Laurier : 1枚
(A) Olive oil : 20g
(A) Nutmeg : a little
salt : moderate amount
black pepper : moderate amount
(C) Onion : 200g
(C) Celery : 50g
(C) Pickles : 50g
水 : 250cc
anchovies : 20g
(D) Capers : 20g
(D) Apple cider vinegar : 2 tablespoons
じゃがいも(茹でる) : 1〜4個
(B) Unsalted butter : 10〜40g
(B) salt : 適量
オリーブオイル(炒め用) : 小さじ2
パセリ : お好みで

Time required

70minutes

Procedure

1) prepare 01:36
Place the meat in a bowl and lightly salt and pepper.
Add (A) and mix well with a rubber spatula.
Marinate in refrigerator for 1 hour.
Cut the celery into thin slices.
Thinly slice the pickles.
Roughly chop the anchovies.
Add (B) to the potatoes, mash with a masher and mix well.
2) Cook 03:52
Add olive oil to a frying pan and fry the meat over high heat.
When the redness of the meat is gone, add (C) and fry well.
Add anchovies and fry.
Add (D) and mix.
Add water and bring to a boil.
Cover and simmer over low heat for 50 minutes.
3) finish 07:57
Taste and season with salt and pepper.
Place the mashed potatoes in a bowl.
Place the meat next to the potatoes and pour the juices over the meat.
Sprinkle with parsley to finish.

Point

・The amount is for 4 people.
・It is a dish named “Fisherman-style stew”.
・This recipe uses slices of beef shoulder, but you can also use chunks of beef.
・If you don't like the smell of the anchovies, move the ingredients to the corner of the frying pan and fry the anchovies well before mixing.
・Perfect with red wine.