Stewed red meat
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Located in Ura Ichibancho, along Gobashi Street.
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
This time, I would like to introduce you to the cooking methods of French cuisine, particularly how to cook (heat) meat dishes, divided into heat sources and heating equipment.
[Q&A on cooking meat]
There are endless questions when it comes to cooking meat.
Here, we will briefly explain the features of heating appliances and answer some of the questions that may arise during your daily cooking.
◎.How can I simmer lean meat without it becoming hard?
Part 1
1. Marinate the meat to allow the flavors to penetrate.
-Marinate the venison overnight in aromatic vegetables, bacon, and red wine.
Marinating removes unpleasant odors and also allows the meat to absorb flavor at this stage, shortening the cooking time.
②. Simmer until the meat is still elastic.
・Red meat tends to become dry when simmered until it is soft, so this time we cooked it until it was soft enough to still retain some bite.
It's done when you feel a slight resistance when you insert a skewer into it.
③. When simmering, seal the pot to prevent water from evaporating.
- Assuming that the amount will reduce by about half, the amount of broth at the beginning of simmering should be about 70-80% of the pot.
Place aluminum foil over the opening of the pot to prevent water from evaporating as much as possible, then cover and simmer slowly.
・When you hear the word "stewing," you might imagine "cooking until it becomes soft and tender," but if you simmer red meat for too long, the fibers will break down, making it dry and losing its flavor.
This time, I decided that in order to enjoy the strong flavor that only lean meat can have, I should simmer it for about an hour, leaving it with a certain firmness.
This time, we will use venison belly.
Keep in mind that the meat will shrink when cooked, so cut it a little larger than you want it to be.
A moderate amount of fat is left in order to make the most of the sweetness and flavor of the fat and create a creamy texture.Then, the venison is marinated in aromatic vegetables and red wine to remove any unpleasant odors, and then the surface is browned in a frying pan to give it a savory flavor.
However, because it is marinated, it is prone to burning, which can cause a bitter taste, so care must be taken.
When simmering, fill the pot 70-80% with a mixture of reduced and strained marinade, bouillon de volaille (chicken stock), or beef stock (veal stock), then cover with aluminum foil to prevent water from evaporating.
The goal is to trap and concentrate the flavors of the meat, vegetables, and broth in the pot, while also keeping the venison moist and not dry.
Put this in a 180°C oven and simmer for an hour, then leave it to sit for a full day to allow the flavors to blend.
Store in the refrigerator and when ready to serve, transfer to a small saucepan, add red wine vinegar for flavor and butter for richness, for a flavorful finish.
That's all for today.
The rest will be published in the next blog!
Thank you for reading to the end today.
See you again next time on the Lafleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
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When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a store that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Suligier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
