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07-09-2010, 09:02 PM
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#1
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Senior Cook
Join Date: Sep 2006
Location: Iowa
Posts: 161
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Bouquet garni?
I am trying an Irish recipe I found. "Irish Beef and Guinness Casserole"
It calls for a Bouquet garni. I looked it up but everybody says different herbs go in it. So what I'm wondering is which herbs should I use for something Irish? Thanks.
Here is the recipe to.
Ingredients
- 2 tablespoons of oil
- 2 pounds of rib steak bound, well trimmed and cut into cubes
- 2 onions thinly sliced
- 2 cloves garlic, chopped
- 1 tablespoon soft dark brown sugar
- 1 tablespoon plain flour
- 125 ml Guinness
- 125 ml water
- Bouquet garni
- 1 tablespoon red wine vinegar
- 1 tablespoon dijon mustard or other French mustard
- 1 pinch of ground cloves
- salt/freshly ground black pepper
- 1/2 pound (225g) of broccoli/cauliflower florets
Instructions
- Set oven gas mark 3, 160C, 325F.
- Heat the oil in a frying pan. In it brown the beef, a few pieces at a time.
- Remove the meat as it browns to a casserole dish.
- Add the onion and garlic to the pan and cook for a few minutes, sprinkle in the sugar and flour, stir it around to soak up the juices, then gradually stir in the water and the Guinness stirring all the time.
- Add the bouquet garni, wine vinegar, mustard and ground cloves and seasoning; bring to the boil and pour it over the meat in the casserole.
- Put the lid on and cook in the oven for 1.5 hours or until the meat is tender.
- Approximately 20 mins before the end of cooking time, add broccoli or cauliflower to the casserole unless you are making ahead of time (see note).
Notes
- The dish will taste better if made a day or two ahead. Add the broccoli or cauliflower when you reheat. Freezes very well.
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“I went into a restaurant. The menu said, ‘Breakfast anytime.’ So I ordered French toast during the Renaissance.” Steven Wright
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07-09-2010, 09:28 PM
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#2
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,729
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You're right, there is not one recipe for a "garnish bundle".
Try thyme, bay leaf, parsley, rosemary are pretty common and go with your casserole. If you don't like these herbs, use ones you like.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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07-09-2010, 09:46 PM
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#3
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Head Chef
Join Date: Oct 2007
Location: Puget Sound convergence zone
Posts: 997
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Quote:
Originally Posted by Andy M.
You're right, there is not one recipe for a "garnish bundle".
Try thyme, bay leaf, parsley, rosemary are pretty common and go with your casserole. If you don't like these herbs, use ones you like.
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What he said.
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07-09-2010, 09:54 PM
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#4
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Senior Cook
Join Date: Sep 2006
Location: Iowa
Posts: 161
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Quote:
Originally Posted by Andy M.
You're right, there is not one recipe for a "garnish bundle".
Try thyme, bay leaf, parsley, rosemary are pretty common and go with your casserole. If you don't like these herbs, use ones you like.
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Sounds good. I'll go with these. Actualy I dont think there is an herb I dont like. They are all yummy.
Thanks much.
__________________
“I went into a restaurant. The menu said, ‘Breakfast anytime.’ So I ordered French toast during the Renaissance.” Steven Wright
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07-20-2010, 06:25 AM
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#5
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Senior Cook
Join Date: Dec 2008
Location: Northern Utah
Posts: 108
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I do believe that a "text book" bouquet garni has to have Celery, Carrot, parsely, and a bay leaf. The rest is up to you.
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Two things make every meal better. Pork Fat and Carbonation. It's that simple.
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07-20-2010, 09:56 AM
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#6
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,729
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Quote:
Originally Posted by Dumpandstir
I do believe that a "text book" bouquet garni has to have Celery, Carrot, parsely, and a bay leaf. The rest is up to you.
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I'm curious. All the BG combos I've seen are made up of herbs rather than veggies (celery and carrot).
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