Uma kukhona emhlabeni ozokhunjulwa ngokushintsha indlela abantu baseMelika abaphekwe ngayo, yiqiniso, yi-Julia Child. Ngokushicilelwa kwincwadi yakhe yokupheka yezithombe ezibonakalayo, Ukufundisa I-Art of French Cooking, uJulia wasifundisa indlela yokupheka ukudla abantu abaningi abaye bakuthandayo.
Le recipe ye-boeuf bourguignon ayinzima, nakuba kunezinyathelo eziningana okumelwe ukwenze ngaphambi kokuzidonsa ndawonye. U-Julia uhlale ethi ibhop bourguignon ayiyona into engcono kakhulu yenkomo yenkomo yenkomo. Ngakho zama ngesikhathi sempelasonto yasebusika.
Okuzokwenza
- 6 ama-ounces pancetta
- Isipuni esingu-1
- Amafutha e-Olive
- Amakhilogremu amathathu
- i-chuck iyadla
- 1 anyanisi omkhulu (lisikiwe)
- 1 ithisipuni usawoti
- 1/4 isipuni pepper
- 2 ufulawa wezipuni
- 3 izinkomishi iwayini elibomvu (iwayini elibomvu nelicwebe elibomvu)
- Izinkomishi ezi-2 kuya kwezingu-3 (okuzenzela noma okuhlanganisiwe; hhayi okwenziwe ekheniwe)
- 1 isipuni utamatisi unamathisele
- 2 i-clove i-garlic (ihlahlwe)
- 1/2 isipuni
- i-thyme
- 1 leaf leaf
- 1/2 amakhilogrethi amancane
- Iphakethe elingu-1 le-anyanisi e-pearl (efriziwe)
- 3 wezipuni ibhotela elingenalutho
- Amakhowe ayi-1 amakhilogremu (ahlanzekile, ahlukanisiwe)
- Ukuhlobisa: i-parsley eqoshiwe
Indlela Yokwenza
- Hlangisa i-oven ukuya ku-450 F.
- Sika i-chuck ebomvu ibe ngamacube angu-2-intshi, bese uwagcizelela kakhulu owomile ngamaphilisi wephepha.
- Sika i- pancetta ibe yi-baton 1-1 / 2-intshi ubude obukhulu obuyi-1/4-intshi ubukhulu. Ncoma amafutha omnqumo embizeni enkulu enesisindo esincane-noma ehovini yaseDutch phezu komlilo ophakathi. Lapho amafutha ehluma, engeza i-pancetta, futhi ensundu kuze kube yilapho ekhishwa. Susa ama-baton ye-pancetta nge-spoon esetshenziswe, bese uwadonsa epulatifheni elinezikhumba zamaphepha.
- Hlola inyama yenkomo emabhakeni - lokhu kusiza ukuncibilikisa inyama ngokulinganayo - bese udlulisela epulatifeni nge-pancetta.
- Engeza u-anyanisi osikiwe ebhodweni, bese usuka, kuze kutholakale umbala obomvu wegolide. Beka inkabi ne-pancetta emuva ebhodweni, bese ufafaza ngosawoti kanye nopelepele. Toss ukuhlanganisa.
- Fafaza ufulawa phezu kwenkomo, bese ufaka ibhodlela kuhhavini imizuzu engu-4. Phonsa inyama yenkomo futhi, bese ubuyela embizeni kuhhavini ngeminye imizuzu engu-4. (Lesi sinyathelo sivumela ufulawa ukuba uphumule futhi ususe ukunambitheka kwawo okuchumayo.)
- Thatha ibhodlela kuhhavini, futhi unciphise izinga lokushisa libe ngu-325 °. Thelela iwayini nenyama yezinyosi embizeni, ivuse izinsimbi ezibomvu. Faka umquba we-tomato, i-garlic, i-thyme ne-bay leaf, bese ufaka izaqathe zezingane. Vala imbiza, bese uyibuyisela kuhhavini ngamahora ama-2-1 / 2 kuya ku-3, kuze kube yilapho ushaya kalula inyama yenkomo ngemfoloko.
- Ngenkathi inyama yenkomo iguguzela, qhafaza isipuni 1 sebhotela epanini le-sauté, bese ufaka ama-anyanisi e-frozen anyanisi. Vala, bese ubhala phezu kokushisa okuphansi imizuzu engu-7. Susa ikhava, bese ubhala kuze kube yilapho uketshezi lwegazi lukhukhula, cishe imizuzu emihlanu. Ufuna u-anyanisi abe ngegolide okwamanje ubambe ukuma kwawo.
- Hlukanisa amakhowe ngamabili. Hlanganisa ibhotela le-2 we-wegonsaji phezu komlilo ophakathi, bese ufaka i-saute pan bese wengeza i-1/2 yamakhowe. Bathungela kuze kube yilapho kubomvu. Dlulisa amakhowe epulangwe, bese ubhala ama-mushroom onke.
- Beka isisindo esikhulu phezu kwepanini enkulu. Thela okuqukethwe ebhodweni ngesihlungo, bese ubuyela inkabi ebhodweni. Hlukanisa amakhowe kanye anyanisi e-pearl phezu kwezidlo.
- Gwema umsila epanini elikhulu emaminithini amabili, uhlasele noma yikuphi amafutha avela phezulu. Ukwandisa ukushisa, futhi uvumele usuphu lufike emathunjini amancane emizuzu engu-5. I-sauce kufanele ithole futhi igqoke isipuni. (Ungakwazi ukupheka i-sauce isikhashana ukuze uthole ukuvumelana okufisayo.)
- Thela i-sauce phezu kwenkomo, bese ubeka phansi inyama, ugcine ukushisa okuphansi, imizuzu emithathu. Ungakwazi ukukhonza isikhumba seBourguignon manje, noma usivumele sipholile, esiqandisini, bese ushisa kancane kancane ngosuku olulandelayo.
I-Recipe ishintshiwe kusukela ku- Mastering i-Art of French Cooking ngu-Julia Child, uSimone Beck noLouisette Bertholle.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 667 |
| Inani lamafutha | 32 g |
| I-Fat egcwele | 13 g |
| I-Fat Unsaturated | 14 g |
| I-cholesterol | 158 mg |
| I-sodium | 590 mg |
| Ama-carbohydrate | 26 g |
| I-Fiber Dietary | 4 g |
| Amaphrotheni | 52 g |