Mise en place or everything in its place . For me it is about planning when a meal is more complicated. I break the steps down into smaller steps that allows me to work and rest for a while. Because I am not doing the prep in one step I have to have a way to keep track of where first is who's on second and how did third run away. Chopping veg might be one step today or one step per veg going into a dish. Today was one of those days I cut the meat up then sat for a while. Then the veg so on and so forth.
For most this might be common sense for me it was a serious mountain to climb . For decades I was use to hitting the play button and running the tape to the end. It took me almost a decade to figure out I could still do but at a much slower pace with breaks inbetween or if I don't I know what the end result will be at night or even the next day/s .
The meal that got me thinking about this is SLOW COOKER BEEF BOURGUIGNON. Aka tonights meal .
I had a beef roast to cut up veg to cut up things to get out and fortunately I have plenty of time .
- 5 slices bacon, finely chopped
- 3 lbs. boneless beef shoulder roast, cut to 1 inch cubes
- Few Dashes of Worcestershire Sauce (on the meat)
- 1 cup red wine
- 2 cups chicken broth
- ½ cup diced tomatoes
- ¼ cup soy sauce
- ¼ cup flour
- 3 garlic cloves, finely chopped
- 1 onion diced
- 2 Tablespoons thyme, finely chopped
- 2 Teaspoons of Rosemary
- 1 Teaspoon Sage (ground)
- 2 Bay Leaves
- 5 Medium Carrots, sliced
- 1 pound potatoes quartered
- 8 ounce fresh mushrooms, sliced
- Chopped Parsley for topping . I put it in the crockpot about 10 min before I served.
In Dutch oven render (brown ) the bacon and set to the side. Brown the meat in smaller batches and set to the side. If necessary remove any extra fat in the bottom of the pan . You will want about 1/4 cup of fat in the bottom of the pan then add the onions and garlic let cook on medium heat for a few moments then add the flour and stir. After around 5 min of the flour cooking add the wine let it boil for a few moments (this removes the alcohol) . Add the meats, veg , and spices/herbs to the crock pot while the wine cooks . Then add the chicken broth . soy sauce , and tomatoes to the wine mixture. Let cook for a few min . I cooked until it came back to a simmer. Once at a simmer put the liquid into the crock pot and cook on low for 8 or 9 hours .
Next time I make this I will do 2 things different. First thing I would do is if I am using the same cut of meat I will reduce the fat to maybe 1/4 cup or just under or in other words I would skim off some of the fat in the pan . Second thing is the rice was not needed . Other than that this is a rather filling and warming meal perfect for those cold fall or winter days.
I do not drink and I have some left over wine that would go to waste but there is another use for it that I have discovered. Red Wine Vinegar . To help speed the process along I use around 1/4 cup of apple cider vinegar with the "mother" and pour the wine and vinegar into a canning jar. I put a date on the jar and place it in a cool(ish) dark spot for 3-6 weeks until it turns into a delicious vinegar .
I am starting to see an improvement in the setting up of a scene for a shot with props but I also feel like I have a bit more to improve to get to the standard I want to be at .