MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Braised In Red Wine PT 2
 Categories: Beef, French
      Yield: 10 Servings
 
           See part 1
 
  Skim the fat off the braising juices and strain them through a sieve
  into a saucepan, pressing the liquid out of the vegetables. Simmer
  for a minute or two, skimming, then boil rapidly until the liquid is
  reduced to about 3-1/2 cups and is full of flavor. Taste carefully
  for seasoning. Sauce should be lightly thickened. If too thin, beat
  in the starch and wine mixture and simmer for 3 minutes. Then add the
  cooked carrots and onions and simmer for 2 minutes to blend flavors.
  
  Remove vegetables with a slotted spoon and arrange them around the
  meat. Decorate with parsley. Pour a bit of sauce over the meat and
  send the rest to the table in a warmed sauceboat. (Or carve the meat
  and arrange on the plater with the vegetables and parsley, and spoon
  some of the sauce over the meat.)
  
  Tips:
  
  * traditionally garnished with braised carrots and onions
  * usually accompanied by buttered noodles, parsley potatoes, or
    steamed rice
  * other vegetables could be braised lettuce, celery, or leeks, or
    buttered green peas * serve with a good characterful red wine,
    such as a Burgundy, Hermitage, Côte-Rôtie, or Châteauneuf-du-Pape
  * Although it is not essential, beef for braising is usually larded
    (strips of fresh pork fat are inserted into it, going in the
    direction of the grain). They baste the interior of the meat as
    it cooks, and make an attractive design when the meat is sliced.
    Most butchers will lard the meat for you.
  * Choose a piece of beef of at least 3 lb, and, however long it is,
    its width should be at least 4". It shrinks quite a bit during
    cooking. Count on 1 lb of boneless beef for 2 or 3 people.
  * First choice:
    Rump Pot Roast--Pointe de Culotte, or Aiguillette de Rumsteck
  * Other choices:
    Sirloin Tip, Knuckle--Tranche Grasse
    Chuck Pot Roast--Paleron or Macreuse à Pot-au-feu
    Top Round--Tende de Tranche
    Bottom Round--Gite à la Noix
    Eye of Round--Rond de Gite à la Noix
  * For a wait of up to one hour, return meat, vegetables and sauce
    to casserole, cover loosely, and set over barely simmering water.
  * For a longer wait, slice the meat and arrange it on a fireproof
    platter. Place vegetables around the meat. Baste with the sauce.
    Half an hour before serving, cover and reheat in a 350°F oven.
    Leftover braised beef will be just as good the next day, heated
    up the same way.
  
  Recipe by Julia Child
  
  Recipe FROM: Mastering the art of French Cooking by Julia Child,
    New York, Alfred A. Knopf, 2011
 
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