The FeGH stew of the fields filter and grigri of love
How to get married?
Thanks to the love condiment Mi-FeGH Mi-Raisin as a final touch.
True story, it also does it with the filter broth and grigri of love. Do the same as Adèle, the heroine of Marcel Rouffe's wonderful novel where Dodin-Bouffant marries his cook for his masterful pot-au-feu.
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Ingredients - For 6 people
- 2 oxtails tied up
- 800 g of high quality beef chuck
Spicy paste
- 1 tbsp. nutmeg powder
- 1 tbsp. mignonette pepper
- 50 g garlic cloves (garlic press or pestle)
- 13 g of coarse grey salt
Vegetable garnish
- 18 'grenaille' (tiny potatoes) steamed in the skin
- 4 carrots cut into 0.5 cm whistles
- 20 cherry tomatoes cut in half raw
- 30 Tyrrells sea salt and black pepper chips...
Aromatics
- ½ bunch fresh cilantro, coarsely chopped
- ½ bunch chopped chives
Chinese grocery stores
- 5 tbsp. Sambal Oeleck chili paste (Asian grocery stores)
- 50 g fried onions (ready-to-use bag from Asian grocery stores)
- 3 limes, quartered
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The recipe
1. The day before prepare the spicy paste in a mortar, the mixture should form a wet paste. Place the oxtails in a pressure cooker, add cold water just above the level of the meat with a heaping tablespoon of spicy paste, stir with a whisk. Bring to a boil and close the pressure cooker. Simmer for 30 minutes.
2. After the first cooking, do not decompress, do not evacuate the steam, immerse the pressure cooker for 60 min. in an ice water bath. After this time, proceed to the second cooking in the same way for 30 min. under pressure. For the second time, immerse the pressure cooker for 60 minutes without releasing the steam. Put the pressure cooker unopened in the refrigerator for 12 hours.
3. The next day, open it and carefully remove the congealed fat disk, recover the oxtails, remove the strings and the chuck, remove the fat around. Strain the broth without stirring it. Wash the pressure cooker, put the oxtails back in, add 1 tablespoon of spicy paste, add the 'grenailles' and the carrots in the steamer basket placed on top of the meats. Bring the broth to a simmer, close the pressure cooker, position the cursor on the 'vegetables' icon, program 3 minutes of cooking.
4. Arrange in large hot soup plates a nice piece of oxtail with a portion of chuck, add 3 or more carrots, 2 grenailles, 6 half-tomatoes. Pour a ladleful of hot broth over the stew, sprinkle with herbs and chili paste to taste. Scatter a few chips over the meat, not forgetting the fried onions and the lime wedge for sprinkling. It's time to put the final touch, put a nice tablespoonof my confiturated condiment Mi-FeGH Mi-Raisin, to accompany the meats. Case triumph guaranteed.
With this process, the concentration of the aromas of your stew is transformed into an elixir that floods with happiness and revives your taste buds.
