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.
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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.