Easy stew recipe

Recette pot au feu facile

Marinate your pieces in wine vinegar mixed with herbs, overnight in the refrigerator, and you will find it! It also works for boiled meat, a kind of stew: just add a tablespoon of vinegar to the cooking water.

What is Scoter?

What is Scoter?
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& quot; scooter & quot; in English volume_up. scooter {f} beef shoulder. Beef chuck. scooter duck.

What is the most tender meat? Filet is the sweetest cut of beef. It can be used in Roast Beef, Crusted Beef or quite simply in Tournedos.

What is the difference between chuck and scooter? Scoter Steak is tender and, as the name suggests, is used to make steaks, grilled or pan-fried. The Paleron is a sturdy, gelatinous shoulder piece. It is very suitable for simmered or braised dishes such as beef with carrots.

Which pot for a Pot-au-feu?

Which pot for a Pot-au-feu?
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The Right Stew Pot Choose a stainless steel or cast iron pot large enough to hold the meat, vegetables and water. Avoid aluminum. As for the pressure cooker, it significantly shortens the cooking time, but provides more layered meat and cloudy soup.

How to remove the scum from the Pot-au-feu? Once the water boils again, remove the meat with tongs and discard the water with the foam. Wash the jar. Seriously, WASH THE KETTLE. Many stew recipes omit this first step, but it’s a great way to get rid of a lot of scum.

Why is the meat in my Pot-au-feu difficult? Collagen is responsible for the « toughness » of meat. … So the meat is basically tough. During cooking, it will soften. It is necessary that these extracts undergo prolonged and light cooking in a moist environment (in a sauce) which will allow the collagen to turn into gelatin.

How to store meat in the Pot-au-feu? Do not wait: once cooled, freeze it in an airtight container or place it in a sterilized jar. Thus, you can keep these good homemade dishes for several months (5 in the freezer, one year in a jar away from heat, humidity and light).

How to make beef stew meat tender?

How to make beef stew meat tender?
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For tender and delicious meat, first of all, put it not in cold water, but in boiling water and then skim it. For portions, also consider the rib dish and the oxide.

How to taste the pot-au-feu? The marrow bone is a bit like the icing on the pot au feu cakeâ € ¦ Not only will it give your dish a generous taste but above all, forget to spread this substantial marrow on a slice of good country bread sprinkled with a few grains of fleur de sel.

What is the best cut of meat for a stew? Choose at least 3 pieces of different nature, texture and taste: lean meat such as chuck or heel; gelatinous meat such as scooter or tail; striped meat, therefore slightly fatty, such as tendon or flat rib.

What is the most gelatinous cut of beef?

What is the most gelatinous cut of beef?
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But that’s without counting on other pieces that are just as delicious, but more gelatinous: the pale-ron, taken from the animal’s shoulder blade (corresponds to the deltoid muscle in humans) is a piece of short and without fat, separated in length by a long nerve.

What is the beef gatehouse? Walnut roost is a long, delicate muscle that is braised or roasted. The sole, or panties, offers a fairly lean meat, with short fibers and quite robust. The round of heel, a round and long piece, recognizable by its fine muscular tissue and honeycomb, is cut into steaks or roast beef.

What is the best cut of beef for roast beef? What meat is suitable for roast beef? The roast beef is the back part of the sirloin. After tenderloin, sirloin is the best and sweetest cut of beef.

Which piece of beef for Flemish carbonate? To succeed, it is necessary to favor pieces expressed in long cooking, such as chuck, ribs or flank steak. Its principle is to simmer the meat in a beer sauce, then cover it at the end of cooking with thin slices of couque (gingerbread) brushed with mustard.

What is Jarret?

What is Jarret?
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back of the knee name. hock.

What part of the body is the hock? The veal shank, the lower part of the animal’s legs, is a thin, sinewy jelly-like lump with marrow-rich bone.

Where is the rod? The hock, in human anatomy, designates the part of the body located between the thigh and the calf, behind the knee; its scientific name is the popliteal fossa (formerly popliteal fossa). the hock, in animal anatomy, designates the region of the tarsus and its joints (tibio-tarsal and tarso-metatarsal).

What tender piece for stew?

What are the right parts to buy to prepare the pot-au…

  • low-fat meat like chuck or heel;
  • gelatinous meat such as scooter or tail;
  • striped meat, therefore slightly fatty, such as tendon or flat rib.

What are string meats? Pieces grilled or pan-fried, braised or boiled and finally, roasted pieces. In the first case, cuts like the tenderloin or the sirloin or the sirloin accompaniment and accompaniments will be appreciated for their strident texture and their pronounced taste.

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Bonjour! Je m'appelle Valérie et je suis une cuisinière professionnelle passionnée par la création de plats délicieux et innovants. Avec 10 ans d'expérience en tant que cheffe cuisinière, je suis constamment à la recherche de nouvelles inspirations pour surprendre les papilles de mes clients. Bienvenue dans mon univers gastronomique!