This brown stew technique is used for cooking second and third category meat such as the collar, shoulder, chest, and chuck … but can also be used for rabbits and poultry such as rooster, chickens, ducks, and guinea fowl. Brown stew takes a long time to cook while covered in the oven and this type of cooking suits most types of meat and poultry from aged animals and / or those kinds of meat that wouldn’t be tender if subjected to a short cooking period.
The expected results of the brown stew style of cooking are pieces of meat that are cooked at the core, and are moist and tender, along with being accompanied by a tasty sauce, which is brown in color and as a coating texture.
The stew is traditionally served with a topping that can consists of small glazed browned onions, which are sliced and sautéed with blanched mushrooms, and fried bacon.
Ingredients list: A Brown Stew
- 1/3 to 1/2 lb (180g to 200g) of boneless meat per person or 2/3 to 3/4 lb (250g to 300g) for meat with bones
- 2 tbsp (30mL) of peanut oil
- 3 1/2 ounces (100g) of onions
- 3 1/2 ounces (100g) of carrots
- 1/2 cup (40g) of flour
- 1 tbsp (20g) of tomato paste
- 1 1/2 pint (750ml) brown stock of poultry
- 1 bouquet garni
- 1 clove garlic
Plan for 3 to 4 pieces of meat consisting of 50 to 60 grams per person.
If you are using a brown stock, you can reduce the amount of flour by 10g.
In order for some stews to brown, like the famous lamb navarin stew, it is possible to wet the meat with water only.
For some brown stews, such as coq au vin, the pieces of meat or poultry can be marinated, and then the marinade will enter into the composition.
Cooking instructions: A brown stew
Preheat oven to 360°f (180°c)
1. Cut up the aromatics: chop onions (small cubes) and cut the carrots into small cubes.
2. Ward, reverse and denervate the meat (in this example we used turkey oysters, aka turkey sot-l’y-laisses)
3. Make the bouquet garni as shown here.
4. Crush the garlic clove, and make sure it is peeled and degermed.
5. Brown the pieces of meat (Brown them over high heat).
7. Sweat the aromatics.
8. Singer (add flour on the aromatics).
9. Roasting (Put into the cooking pot in the oven for about 5 minutes)
The fact of roasting flour prevents the sauce from having a floury taste.
Before the aromatic sweats, grease the pan if necessary.
If you want a stew with the addition of an alcohol, it must be added before singer and make it reduce well.
Some cook singe the meat, but I prefer only singing the aromatics in order to avoid starchy residues on the meat when serving.
When taking it from the oven, mix in the filling and roasted flour.
Add the tomato paste and let slightly attach to the bottom of the pan (It is said “to pinch” the concentrate and this is done in order to remove some of the acidity of the tomato concentrate)
10. Add the cold brown poulty stock very gradually while taking off the saps. “Saps” are small particles that have attached to the bottom of the pan. Add stock gradually and when it is very cold, son as to avoid lumps that may be formed by the flour.
11. Finish adding the brown stock and while mixing, add the bouquet garni and garlic.
12. Bake the turkey oysters, covered, at 360°F (180°c) for 35 minutes. Stir occasionally during cooking.
Note: the cooking time will depend upon the nature of the meat or poultry you are preparing.
13. Ensure the cooking of the meat. Decant the meat, ensuring that there was no aromatic garnish. Reserve the meat, cover or film (prevent dehydration), and keep it warm.
Decant means removing the meat from the cooking liquid. Typically, the customer does not find a trace of aromatic garnish on her plate.
14. Bring the liquid to a boil. Skim, degrease and reduce if necessary. Skip to a chinois strainer (with a fine grid)
Add the meat and set aside in bain marie.
It’s ready to serve!
So what do you think of this brown stew recipe?
About the cooking equipment:
It’s better to have a chef pan that can go in the oven because you won’t have to move food from container to container all the time. Stainless steel material allows this multiple use. Here are recommended products for this recipe — and your kitchen too by the way —.
- S handling and durability Long, Cool-V handles stay cool on the stove top.
- Tempered glass cover is oven safe. Allows easy cooking monitoring.
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- Great for straining sauces and soups or mashing fruits and vegetables
- 3-piece set includes an 18/8 stainless-steel chinois, a wooden pestle, and a chrome stand
- Place strainer in handy chrome stand while using pestle to press food through mesh