Shokugeki: Start with an izakaya, making everyone cry

Chapter 115 Big names in French cuisine
Beef Stew with Red Wine.

This is a special dish that is emblematic and iconic of the region.

It tells the story of Burgundy in France, which has been a famous wine-producing region since ancient Roman times.

In this dish, the 2 main ingredients are:

The famous wines of the Burgundy region and the local Charolais cattle!
Ah!
No exaggeration.

Burgundy is definitely the brightest pearl in the French wine crown.

The unique calcareous clay and rocks that have been baptized by history brew a rich and tough red wine. It is obviously the most perfect combination to stew with beef!
Charolais cattle are one of the best breeds of cattle in France, produced in the Charolais and Nièvre regions from the central west to the southeast.

The coat color of this kind of cattle is usually white.

The body is tall and strong, the forehead is wide, the face is short, the neck is short and meaty, and it can produce a large amount of high-quality meat with low fat content!
……

Although there are now endless recipes for red wine braised beef, each with its own twist.

However, most gourmet experts still prefer to use beef shoulder blades. Only this part of the meat is muscular, rich in collagen, and alternately fat and lean.

And the meat will slowly decompose during the long simmering, releasing collagen and making the soup richer.

At this moment, I saw that Tadokoro was preparing various ingredients according to the cooking methods provided by Professor Chapelle.

Da da da!
Da da da!
Then she used her skilled knife skills.

Cut onions, carrots, and celery into cubes, and cut beef into sections and set aside.

Then, put the chopped beef, salt, bay leaves, star anise, cinnamon, black peppercorns, etc. into the container, then pour in the red wine to soak and marinate.

After marinating, take out the beef and drain it, wrap it with kitchen paper and press it to absorb the excess soup on the surface of the beef.

Finally, put the processed beef into the pan and fry until both sides are brown.

Then pour the chopped vegetables and seasonings into the casserole, stir-fry briefly with olive oil, continue to spread the fried beef evenly, pour in red wine, Chivas Regal and a small amount...

Do not!
That’s a lot!

Tian Suo Hui: (⊙o⊙)
……

"shit."

"I accidentally spilled the entire bottle of salt..."

Seeing the crystal clear beef in front of her, but covered with salt, she could only hold her head in her hands and go crazy, almost having a nervous breakdown from this scene.

Originally, all you had to do to make this dish was follow the cooking instructions on the whiteboard and finish it seriously.

In addition, she has been under the guidance of Zhang Fan, so theoretically speaking, Tian Suohui will be very good at this French cuisine!

In fact, it is.

She did all the previous work very well.

The bad thing happened at the most critical moment. She accidentally made another fatal mistake!

"How to do?"

"What should I do?"

"If we try again, I'm afraid it will be too late."

"But... after adding so much salt, if you follow the recipe provided by Professor Chapelle, it will definitely fail!"

Thinking of this, she hurriedly removed the excess salt grains from the beef, but the more she panicked, the more confused she became.

She was very afraid that she would be expelled from Yuanyue for getting an E-level evaluation this time, and she was also afraid that she would live up to the expectations of Zhang Fan and the folks in her hometown.

However, she was still desperate after all!

How could such a mistake be salvageable?

"Huh? It seems someone has encountered a problem?"

On the podium, Schaper, who was looking around at the students' every move, accidentally saw the bewildered Tadokoro and couldn't help but be stunned. …

"Shopkeeper Zhang."

"You...you said...at this time, if it were you, what would you do?"

The particularly desperate Tadokoro Hui finally closed her eyes. She held back the tears that were about to fall and murmured to herself in a trembling voice.

"Tadokoro, do you still remember what I told you when we were at the izakaya?"

"If you are under a stressful situation and sprinkle a whole bottle of salt on the beef, there are actually ways to make changes, such as..."

At this moment, a magnetic voice appeared in her mind.

Afterwards, various scenes with Zhang Fan were played in her mind like scenes from a movie.

"Huh? Could it be that..."

Opening her hazy bright eyes, Tian Suo Hui came back to her senses.

It was as if she had grasped a life-saving straw, regaining hope and confidence.

Snapped!
A loud bang.

But she slapped her face hard with both hands.

"Okay! Then use this method."

Finally, Tadokoro, who was completely awake and calmed down, continued cooking Burgundy red wine beef stew!

And her whole process from fear, to despair, to regaining confidence, was watched by Chapelle one by one.

"It's really interesting. When faced with difficulties, you can quickly change your mentality and make changes calmly. This is the quality that a good chef should possess..."

"I think this test won't disappoint me so much!"

……

In traditional recipes.

The time for soaking the beef in red wine is more than 12 hours.

The reason why it takes so long is that it will be better when stewed when the beef is soaked with the flavor of spices and red wine.

Of course, in the era of fast food, if a dish takes too long, it will not be competitive in the market at all.

Therefore, Burgundy red wine beef stew has also been improved by countless chefs in the long history.

Now, from preparing the ingredients to the final product, it usually only takes about 2 hours.

Add the spice bundle, two cloves of garlic, the red wine beef stock that has been set aside, and add the tomatoes.

Then, put the pot into the preheated oven and bake for 1 hour. Only by stewing slowly can the moisture inside be completely locked in.

During the stewing process, the red wine will slowly evaporate and completely blend into the soup base.

Then cook the freshly prepared vegetables, put them on a plate, pour red wine soup over them, and sprinkle with a little parsley to enhance the flavor.

In this way, the soup is completely finished!
“This approach, I remember, seems to have come from Julia Child?”

After watching the whole process of making and making the soup, Schaper fell into deep thought.

In Tadokoro, he saw another giant in the French cuisine world.

She is a well-known American cuisine writer in the culinary industry. She once studied French cuisine in Paris.

Because of his deep love for Burgundy red wine beef stew, in 1963, he demonstrated in detail how to cook "red wine beef stew" on WGBH public television's "French Chef" series.

After that, once the show was broadcast, this dish became a sensation and was regarded by countless people as one of the classic representatives of French cuisine.

(End of this chapter)