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BEEF - CHUCK - Beef Stew with Red Currant Jelly and Cream
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| Beef Stew with Red Currant Jelly and Cream CONTRIBUTED BY WOLFGANG PUCK •F&W In classic French cuisine, when the sauce for wine-braised boar or venison is flavored with red currant jelly and cream, the dish is called grand veneur. Beef and pork are delicious prepared in grand veneur style too. | |
| 4 pounds | well-trimmed beef chuck, cut into 1-inch cubes |
| 3 | celery ribs, coarsely chopped |
| 2 large | carrots, coarsely chopped |
| 2 medium | onions, coarsely chopped |
| 1 1/2 cups | dry red wine |
| 2 | bay leaves |
| 1 1/2 tablespoons | juniper berries |
| 1 tablespoon | chopped rosemary |
| 1 tablespoon | chopped thyme |
| 1/4 cup | peanut oil |
| 1/4 cup | all-purpose flour |
| 1/4 cup | red wine vinegar |
| 1/4 cup | tomato paste |
| 1 quart | chicken stock or low-sodium broth |
| 3/4 cup | red currant jelly |
| Salt | |
| freshly ground pepper | |
| 1/2 cup | heavy cream |
| Spaetzle with Gruyère and Caramelized Onions - recipe listed below In a large bowl, toss the beef with the celery, carrots, onions, wine, bay leaves, juniper berries, rosemary and thyme. Cover and refrigerate overnight, stirring a few times. Drain the meat and vegetables in a colander set over a bowl. Pick out the juniper berries and discard them; reserve the marinade. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add half of the meat and vegetables and cook over moderately high heat until lightly browned on the bottom, about 3 minutes. Stir and cook until lightly browned all over, about 2 minutes longer. Transfer to a bowl. Repeat with the remaining 2 tablespoons of oil and the meat and vegetables. Return the meat and vegetables to the casserole. Stir in the flour and cook, stirring, for about 2 minutes. Add the vinegar and stir to scrape up any browned bits from the bottom of the casserole. Add the reserved marinade and the tomato paste and simmer, stirring, for 2 minutes. Add the stock and 1/4 cup plus 2 tablespoons of the currant jelly, season with salt and pepper and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the meat is very tender, 2 to 2 1/2 hours. Drain the stew in a colander set over a bowl. Transfer the pieces of meat to a platter. Press on the solids in the colander to extract as much liquid as possible. Pour the liquid back into the casserole and return the meat to the pot. Stir in the cream and bring to a simmer. Season the stew with salt and pepper. In a small saucepan, melt the remaining 1/4 cup plus 2 tablespoons of red currant jelly over moderate heat, stirring. Ladle the stew into large shallow bowls. Drizzle the warm jelly over the stew and serve with the spaetzle. SUGGESTED PAIRING A lush, concentrated Syrah from California will stand up to the beef. FROM PUCK'S CHRISTMAS, RECIPE OF THE DAY: MARCH 2009, THE BEST BEEF STEW RECIPES PUBLISHED DECEMBER 2003 Spaetzle with Gruyère and Caramelized Onions CONTRIBUTED BY WOLFGANG PUCK SERVINGS: 6 •F&W | |
| 3 cups | all-purpose flour |
| 1/4 teaspoon | freshly grated nutmeg |
| 1 medium | white onion, thinly sliced |
| 1 large | egg |
| 1 1/2 cups | shredded Gruyère cheese, (5 ounces) |
| 1 3/4 cups | milk |
| 1 tablespoon | unsalted butter, cut into small pieces |
| Salt | |
| freshly ground pepper | |
| 4 large | egg yolks |
| 2 tablespoons | peanut oil |
In a small bowl, whisk the milk with the egg yolks and egg. In a large bowl, whisk the flour with the nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper. Using a wooden spoon, stir the egg mixture into the flour, leaving a few lumps. Cover and refrigerate the batter for at least 1 hour or overnight.
Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Carefully hold a colander with large holes over the boiling water. Add about 1/2 cup of the batter to the colander and press it into the simmering water with a spatula or the back of a spoon. Repeat until all of the batter has been used. Cook the spaetzle for 2 minutes longer, then drain. Immediately transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain and transfer to a large bowl. Stir in 1 tablespoon of the oil, season with salt and pepper and toss to coat.
Preheat the oven to 400°. Oil a 9-by-13-inch baking dish. Spread the spaetzle in the dish and dot with the butter. Sprinkle with the cheese and bake for about 20 minutes, or until the spaetzle is hot and the cheese is just melted.
Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the onion and cook over high heat until softened, about 1 minute. Reduce the heat to moderately low and cook, stirring occasionally, until lightly browned, about 15 minutes. Scatter the onion over the spaetzle and serve.
MAKE AHEAD The spaetzle can be prepared through Step 2 and refrigerated for up to 1 day.
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