This is a basic recipe for a red wine stew without any garniture. Again, “garniture,” in French, refers to anything that’s added to a dish at the end and that isn’t necessarily a component of the braise itself. Hence, virtually any vegetable can be prepared and added to the stew at the end. Garnished with heart-shaped croutons (dipped in chopped parsley), sautéed mushrooms, pearl onions braised à brun (until lightly browned), and strips of bacon—lardons—this dish becomes boeuf bourguignon.
|fatback, rind removed|
|garlic cloves, chopped|
|beef shank (
|garlic cloves, crushed|
|large bouquet garni|
|brown beef or veal stock|
|liaison, such as beurre manié, arrowroot, vegetable purée, or hydrocolloid (optional)|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.