Haddii ay jirto qof ka mid ah adduunka oo la xasuusan doono sida loo bedelo sida dadka Maraykanku u karsado, waa, dabcan, Julia Child. Iyada oo la daabici karo buugeeda sheekada astaanta ah, Mastering Art of Cooking of French, Julia ayaa na baray sida loo kariyo cunnada ay dadka badankoodu ku foorarsadaan.
Qodobkani waa bourguignon boeufon ma aha mid adag, inkastoo ay jiraan tiro talaabo ah oo aad u baahan tahay inaad sameyso ka hor intaadan wada wada jiidin. Julia marwalba waxay tidhi bourguignon boeuf waa wax aan ka ahayn dabayl aad u wanaagsan. Sidaa daraadeed isku day inaad sameyso isbuucii jiilaalka.
Waxa aad u Baahantahay
- 6 wiqiyadood
- 1 qaado qaado
- saliida saytuunka
- 3 rodol
- chuck roast
- 1 basal oo waaweyn (jarjaran)
- 1 qaado oo milix ah
- 1/4 shaaha basbaas
- 2 qaado oo bur ah
- 3 koob oo khamri ah cas (khamriga casriga ah iyo midhaha cas)
- 2 illaa 3 koob oo hilibka hilibka lo'da ah (guro ama baakadaysan, ma qasaceyn)
- 1 qaado oo tufaax ah
- 2 xabo oo toon ah (la shiiday)
- 1/2 qaado shaah
- Yourme
- 1 baakad
- 1/2 rodol oo karootada ilmaha ah
- 1 baako basal ah oo qabow (barafaysan)
- 3 qaado qaado subag aan la karin
- 1 lakab pounds (cusub, afar meelood meel)
- Gannaan: dhir la jarjarey
Sida loo sameeyo
- Foorno foorno ilaa 450 F.
- Iska yaree shukulaatada ku shub 2-inji, iskana qalaji tuwaal waraaq ah.
- Iska yaree pancetta ku dhufo 1-1 / 2-inch muddo dheer 1/4-inch qaro weyn. Jarjirka saliidda sayniska ee dhejis culus oo culus ama foornada Nederlandka ah kuleyl dhexdhexaad ah. Marka saliida shimbiraha, ku dar budada, iyo brown ilaa gogol. Ka saar boomaalada pancetta leh qaado qaado, oo ku daadi saxan ku dabool leh tuwaal waraaq ah.
- Boodhka hilibka lo'da ee kalluunka - tani waxay kaa caawineysaa in aad siisid hilibka si siman - kuna wareeji saxanka leh pancetta.
- Ku dar basasha jarjaran ee dheriga, iyo qoraxda, illaa khafiifka dahabka ah. Ku rid hilibka hilibka lo'da iyo pancetta, kuna rusheeyo milix iyo basbaas. Toss in la isku daro.
- Daadi burka hilibka lo'da, kadibna dheriga ku rid foornada 4 daqiiqo. Goosatada hilibka lo'da mar kale, dheriga ku sii daa foornada 4 daqiiqo oo kale. (Tallaabadani waxay u oggolaanaysaa burka in toasto iyo ka saaro dhadhanka burka.)
- Qaado digsiga foornada, oo yaree heerkulka ilaa 325 °. Ku shub khamriga iyo hilibka hilibka lo'da dheriga, kiciya qashinka cagaarka. Walaaqa koollada yaanyada, toonta, miro iyo caleen, kadibna ku dar carrada ilmaha. Dabool digsiga, oo ku soo celi foornada 2-1 / 2 ilaa 3 saacadood, ilaa aad si fudud u dhibsan kartid hilibka lo'da.
- Iyadoo hilibka lo'da, dhalaali 1 qaado oo subagga ah ee digsiga qoraxda, oo ku dar basasha la qaboojiyey. Dabool, oo kari ilaa kuleylkiisu hooseeyo 7 daqiiqo. Ka qaad dabool, oo isku kari ilaa inta dareeruhu ka baxayo, illaa 5 daqiiqo. Waxaad doonaysaa in basasha ay noqdaan kuwo dahab ah, laakiin qaabka qaabkooda.
- Qaybi boqoshaada labo. Dhuxul 2 qaado oo subagga ah kuleyl dhexdhexaad ah, iyo digsi digriiga ah kuna dar 1/2 boqoshaada. Sauté iyaga ilaa browned. Kala beddel boqoshaada saxanka, iyo brown inta kale ee boqoshaada.
- Meelo waaweyn oo shaandho weyn leh. Ku shub waxa ku jira dusha marinka shaandheeya, ka dibna soo celi hilibka lo'da. Qaybi boqoshaada iyo basasha lakabka hilibka.
- Isku walaaqi suugada digsiga weyn ee 2 daqiiqo, adigoo jaraya dufan kasta oo kor u kaca. Kordhi kuleylka, iskuna daa suugaanta 5 daqiiqo. Suugada waa in la dhuujiyo lana duugaa qaado. (Waad kari kartaa Maraqa wakhti yar si aad u hesho cufnaanta la rabo.)
- Shubi suugo hilibka lo'da ah, oo bastoolada ku dheji, kuleylka hoos u dhig, 3 daqiiqo. Waxaad u adeegi kartaa Bourguignon boeeye hadda, ama ha u diyaari qaboojiyaha, qaboojiyaha, ka dibna si tartiib ah u diirran maalinta xigta.
Recipe waxaa laga soo qaatay Mastering Art of Cunto-qabashada Faransiiska by Julia Child, Simone Beck, iyo Louisette Bertholle.
Tilmaamaha Nafaqada (adeeg kasta) | |
---|---|
Calories | 667 |
Total Fat | 32 g |
Fatuurad la ruxay | 13 g |
Fat | 14 g |
Kolestarool | 158 mg |
Sodium | 590 mg |
Carbohydrateska | 26 g |
Fiber diirran | 4 g |
Protein | 52 g |