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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.