Gastronomixs

Civet of beef bavette

This is a delicious beef stew in red wine. The trimmings are saved and kept in the red wine.

Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.

Civet of beef bavette

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Ingredients

1

kg

bavette (flap meat)

2

l

Southern French red wine

1

 

bunch of carrots

50

g

celeriac

1

 

onion

1

sprig

thyme

2

cloves

garlic

1

 

bay leaf

Preparation method

  • Set aside the lean meat to marinate in the red wine for at least 24 hours.
  • Finely dice the vegetables (brunoise).
  • Pat the meat dry and then fry until golden brown. Add the vegetables and herbs and continue frying.
  • Pour over the red wine and flambé.
  • Slowly stew on a low heat until tender.
  • Pour off the red wine and reduce.
  • Add to the meat, thicken with a little flour if necessary, and break up the meat into a fine stew using a whisk.

Serving suggestions

  • Delicious with cocktail onions and potato purée.
  • As a component in a composition with mackerel or halibut.

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