Ciao! February March 2020 CIAO_FebMar2020 - Page 22
Chef Jaime Briones
French cooking embraces fat as an essential flavour, Chef Jaime
Briones shares. Rich wine-braised beef bourguignon paired with
rustic gravy and melty Râclette cheese takes poutine to a whole
new level. Resto Gare's signature pie hits the perfect balance of
pure maple sweetness, flaky crust and silky texture.
Chef suggests making stew a day in
advance for maximum flavour.
Beef Bourguignon (Yield 21 cups)
10 slices thick bacon, diced large
1/3 cup canola oil
5 kg beef chuck, cubed large
all purpose flour as needed
kosher salt and pepper to taste
3 cups white mushroom, quartered
1/4 cup tomato paste
1 bottle of Cabernet Sauvignon
1 cup carrots, medium diced
1 cup celery, medium diced
8 1/2 - 12 1/2 cups beef stock
3 cups pearl onions
Country Gravy (Yield 4 cups)
2 Tbsp unsalted butter
1/4 cup carrot, diced
1/4 cup celery, diced
1/4 cup onion, diced
2 cloves garlic, minced
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
1/3 cup all purpose flour
1/4 cup powdered beef base
1 Tbsp tomato paste
4 1/2 cups dark chicken stock, hot
1/2 cup Cabernet Sauvignon
kosher salt and pepper to taste
2 cups French fries
1/4 cup Gruyère cheese, shredded
1/4 cup Râclette cheese, shredded
3/4 cup beef bourguignon
1/2 cup country gravy
1. In a heavy bottomed sauce pot,
ciao! / feb/mar / two thousand twenty
melt butter over medium heat and
sauté carrot, celery and onion for
5 minutes. Add garlic and sauté
another 5 minutes until fragrant.
2. Add herbs, bay leaf and flour
until roux is formed. Cook for 10
minutes, stirring constantly.
3. Add soup base and ladle in
hot stock 1 cup at a time while
whisking constantly until smooth.
4. Stir in tomato paste and simmer
for 45 minutes.
5. Stir in wine, season, then strain.
1. In a large Dutch oven, render
bacon over medium low heat until
crisp and golden brown. Remove
from pan, reserve fat and set aside.
2. Meanwhile, liberally season diced
beef with salt and pepper, then dust
with flour until lightly coated.
3. Add canola oil to the pan, searing
beef on all sides until golden brown
and delicious. Remove and set aside.
4. Add mushrooms and sauté until
lightly coloured, scraping up the
sticky bits from the bottom.
5. Stirring frequently, add tomato
paste and reserved crisped bacon to
pot. Cook until tomato paste begins
to stick to the bottom of the pot.
6. Add red wine and reduce by half.
7. Return seared beef along with
celery, carrot and pearl onions
to the pot. Cover with beef stock
and bring to a simmer. Cover with
aluminium foil and a tight-fitting
lid, then place in oven at 300°F to
braise for 3 1/2 hours, until tender.
Maple Sugar Pie
Whipped egg whites create a silky
texture for the maple filling.
2 cups maple syrup
1 1/2 cup brown sugar
1 cup half and half cream
7 eggs, separated
1 1/2 cup all purpose flour
pinch of kosher salt
1. Separate eggs. Combine egg
yolks with brown sugar, and whisk
to ribbon stage. Then fold in maple
syrup, flour and cream. Set aside.
2. In a stand mixer with a wire
whip, whisk egg whites to medium
peaks, add salt and continue
whipping until stiff peaks form.
3. Immediately fold whipped whites
into maple mixture in three stages,
being careful not to deflate.
1. Top fries with bourguignon, then
cheese and gravy. Assembly
1. Carefully pour the mixture,
evenly into the 2 chilled pie shells.
2. Place on bottom rack of the
oven, and cook at 400°F for 15
minutes. Reduce the temperature
to 325°F, and continue cooking for
another 35 minutes.
3. To test if fully cooked, gently
jiggle the pie, it should move as
one cohesive unit.
4. Allow to cool to room
temperature, then refrigerate.
Yield 1 bowl of poutine Yield 2 pies