Popular Post

Wednesday, November 10, 2010

Mushroom Juice Sortalaise for Epic.Pot.Roast: 11.05.2010


4 lbs lean beef, cut into cubes
small amount of oil
4 btls red wine***
7 cups herb-roasted shallots
2 gallons mushroom juice
2 gallons beef reduction

- over high heat, thoroughly brown the beef in the oil, stirring as necessary
- add wine and shallots; reduce by 90%
- add mushroom juice and beef reduction; reduce by half
- strain through chinois and degrease
- to serve, reduce 3 ounces by a third and mount with 2 Tbsp butter

*** wine for cooking purposes must be good enough quality to drink - perhaps not one that you would seek out, but at least one that you wouldn't refuse to wash down the hummus at an art opening

No comments:

Post a Comment