Last night I made Kenji's All-American Beef Stew. It was my first foray with gelatin (mistakes were made) but everything came together really well. The weirdest part was sauteing whole veggies, though I understand the rationale. Just new and different.
by Appropriate_Leg9380
7 Comments
It’s been a while but you can chop them up, it just makes it harder to pull them out right? Now I’m going to make this for dinner. Thanks!
I just made Pot-au-Feu from The French Laundry Cookbook last week and it came out incredible, lots of work and refinement. The best part about stews though is you can cook it however you’d like. Then an even better thing is cooking any various recipe you get to learn from the past and come up with a version of that dish that you find more appealing.
I eat the carrot and onion as an appetizer when I fish these parts out (the celery isn’t really edible after roasting whole)
Love this recipe. The anchovies really take it up a notch.
If you are looking for more browning flavor, do a rough chop on everything lengthwise. You’ll get more brown veg flavor because you are introducing more of those cells to the heat. Kenji might do it this way to have less brown flavor, but I’d err on the side of more.
A few more process pics that abruptly end before the final product (was troubleshooting the gelatin issue) https://photos.app.goo.gl/KsrezbtzccBVmiSv5
I love this recipe but after making it a few times I started cutting the gelatin down, and I think I settled on 1/2ing it from the original recipe. A little goes a long way, Kenji. Also the beef often takes longer to get truly tender than the recipe says