Dufankaani waa suxuun aad u fiican si aad u sameyso horraantii maalinta - ama xitaa maalin kahor - si loogu oggolaado dhadhanka adag ee loo yaqaan "mellow" iyo horumar. Maskaxda ku hay in hilibka lo'da iyo khudaarta ee ku taala xaashidan waa in la mariyaa 12 ilaa 24 saacadood ka hor inta aanad bilaabin habka karinta.
Calaamadda Cook : Cunnooyinka laga helo Provence waxaa badanaa la siiyaa bariis. Waxaan qaatay xorriyadda isticmaalka bariiska basmati , oo ah dhadhanka cajiibka ah iyo dhadhan siman. Isticmaal bariiskaaga ugu wanaagsan sida beddel.
Waxa aad u Baahantahay
- 1 3-inji qumbaha qoraxda
- 2 xariijin oo ah jilaalka oranjka, mid kasta oo qiyaastii 2 1/2 inji dheer iyo ½-inch width
- 1 caleen qallalan
- 2 digaag cusub
- Yourme
- 4 kobcaan dhir cusub
- 1 qaado oo ah basbaaska madow
- 3 xabo oo dhan
- 1 jarjar dhexdhexaad ah, jarjar googo gaaban 1-2-inch, caleemaha sare ee loo yaqaan "cores"
- 3 basasha, khafiif ah jarjaran
- 3 xabo oo toon ah, la jajabiyey oo la jarjarey
- 3 karootada dhexdhexaad ah, diirran oo jarjar googo gaaban ilaa 1/2-inch
- 3 hilibka lo'da, jarjar 1/ 2-inch
- 8 ounces xaleef hilib doofaar ah, la jarjarey dhererka 1-inch
- 1 dhalo khamri casaan buuxa leh
- 1/4 koob Cognac
- 1/3 koob oo bur ah oo udubdhexaad ah
- 1/4 koob
- saliid dahab ah oo bikrad ah
- 3/4 koob shinni hilibka lo'da ah
- 1 qaado oo tufaax ah
- 3/4 koob oo saynis ah Nicoise
- 1/2 qaado shaaha
- 1 koob oo bariiska basmati ah
- 1/4 koob oo la jarjirey dhir cusub
Sida loo sameeyo
Ku rid stickka qoraxda, jilicis jilicsan, caleenta cagaarka ah, miro, dhir, lafa-geed, xiirto, iyo dhirta caleemo ku dari lakabka keliya ee cheesecloth. Xidho cheesecloth ah si aad u sameyso garaan bikran ah, oo meel dhig.
Si tartiib ah iskula soo celcelin caleenta, basasha, toonta, karootada, hilibka lo'da, hilibka doofaarka, iyo bouquet garni oo ku yaalla weel weyn oo aan saxsaneyn. Shub khamri iyo Cognac oo isku dar ah isku dar oo ku qaboojin 12 ilaa 24 saacadood.
Isku dhig foornada ilaa 325 F. Ka qaad hilibka lo'da khudaarta - ku keydso khudaarta cagaarka ah - una ogolow in ay ku daadato tuwaalada jikada oo nadiif ah. Isku shub saliidda foornada waaweyn ee kuleylka kuleylka leh. Ku dar hilibka lo'da ee burka iyo brown in saliidda kulul . Ka saar hilibka lo'da ee ka soo baxa qulqulka, kana dhig dusha maqaarka hilibka lo'da iyo yaanyo yaanyo, xoqin qashinka cagaarka ah ee hoose ee digsiga.
Isku dar hilibka lo'da, digirta dabka, saliidda, cusbada, iyo khudradda khudradda-khudradda ku jirta foorno foorno oo waaweyn iyo dabool. Isku qurxin hilibka lo'da 2 1/2 illaa 3 saacadood, illaa hilibka lo'du uu yahay hindise. Fiiri si aad u aragto in dareere badani ku jirto digsiga ilaa 2 saacadood wakhtiga karinta. Haddii aad rabto dufan qaro weyn, dabool daboolka inta ka dhiman wakhtiga karinta.
Cuntada u kari sida bariiska. Ka saar garnaanta bouquet oo u adeega fuudka, la googooyey dhirta la jarjaray, oo ka badan bariiska kulul, bariis la kariyey.
Cuntadani daube de boeuf Cuntada Provencal waxay ka dhigtaa 6-8 xabo.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 861 |
| Total Fat | 39 g |
| Fatuurad la ruxay | 12 g |
| Fat | 20 g |
| Kolestarool | 183 mg |
| Sodium | 931 mg |
| Carbohydrateska | 55 g |
| Fiber diirran | 6 g |
| Protein | 67 g |