le Vach-e’rit Beef & Potato Court-bouillon (“cou-be-yon”)
Prep Time: 15 minutes
Cook Time: 4-6 hours
Serving Size: 6-8
2 lbs. Beef Stew Meat
Roux: ¾ cup each flour and Canola cooking oil
2 large Onions , diced
1 each Red and Yellow Sweet Bell Peppers, coarsely chopped
1 bunch finely chopped Shallots (green onions/scallions)
1 and 1/4 cup Diced Stewed Tomatoes
4 White Mushrooms, sliced
1/4 cup Worcestershire
1/4 cup Italian Dressing
1/4 cup Red Wine
1 tablespoon Tabasco Sauce
2 tablespoon Morton Season-All
1 tablespoon ground Cayenne
1 teaspoon Paprika
2 cups Beef Stock/Broth
8 baby Red Potatoes, peeled
1 tablespoon Parsley, finely chopped
Marinate meat in Worcestershire and Italian, then lightly coat with Season-All and Cayenne. Let sit while browning Roux and vegetables.
Mix oil and flour in heavy bottom/thick walled 5-8 qt. pot. **On med/low heat, brown Roux to a dark chocolate color. Blend in onions, shallots and sweet peppers, then sauté 15 min.
Add in tomatoes and wine, then stir heavily while cooking another 5 min. Add in meat and stir around till lightly browned. Add mushrooms and broth and continue cooking 1 hr. occasionally stirring.
Add in all remaining ingredients except parsley, cover and simmer on very low heat 2-3 hours, stirring every 10-15 min. If any sticking, add a couple of ounces of water. Meat should be tender enough to easily break up with fork.
Add in Parsley 30 minutes before serving.
Suggested: Serve over hot, cooked rice or noodles with halved boiled eggs.
**See Niki’s “Featured Ingredient” tab to assist in making a perfect Roux!
Submitted By: Tony Guidry EMT-Paramedic
Louisiana, USA
Contest: Nationwide EMT
13 comments:
Made it last night. I'm torn between this and the Muligan Stew. They are the same but different. I'm a little confused on the term "Court-bouillon"; this was mentioned in my culinary classes and the name doesn't fit the description; not that I'm taking away, because this was great; just would like a clarification
I had the pleasure of eating some of Tonys kubeyon 1st hand; it's not lke any stew i've ever had, its much better but theres nothing else i can come close to compairimg it to. my ony question is when hes making some more :)meg
Had it last week, he brought me some leftovers. It was awesome, and I ate it cold under the Wallace Bridge doing the Signal S.
Tony makes this but it's better with 3-day old armadillo frisbees ... gives the sauce a little zing and you don't have to worry about getting clogged up neither! Goes great with Mirliton Pie!
I'm scared to ask but: What the heck is a 3 day old Armadillo frisbee?!! LOL:)
Made it tonight....it was fabulous Mr. Guidry
Will be trying this real soon. Like the other Cajun Creations we picked up from your site, there is just something about it that catches the eye. FYI it's all pretty popular in Miss. and most recipes we find on the internet don't look authenic or too good to be true because they end up way too seasoned. How did you come up with the Louisiana Connection?
Nice Jada, I love it! The "Louisiana Connection!" :)
Going pick up everything now to cook today. Using red wine vinegar as one of my buddies did, he said it worked out well. Other than that, we're just cutting down on the potatoes and adding a couple of pounds of pork to the beef.
I also would like to try it soon with redfish. How will that effect the cooking time?
Big Mike
Matt> You're technically correct; Court-Bouillon in official culinary terms means "Fish poaching liquid" but in French translates to short stew.> In Cajun (said as Coubion) it is a tomato and roux based wine reduction (see how we improve everything), traditionally with Catfish or Redfish/Speckled Trout; but I came up with the turf vs. surf version, which although is illegal in Terrebone and South Lafourche Parishes is a rather interesting twist.
Ms. Nichole > I'll have to send you an email or message explaining the mysterious protein disk that Mr. McBride is Referring too.
Mr. Mike > It's actually supposed to be cooked with Redfish. (The beef (and I'll also do pork sometimes) is my rebelous action)..The trick > don't add in any fish (or shrimp) until the last 30-60 min. of simmering. It can also be done with Goujon, but for me it's too strong a taste.
I made it with Redfish and it was GREAT....and Thanks on the clarification; some things you just don't learn in class but rather, by talking to others....BUT> I'm still a big fan of the Mulligan, so I can't say just yet this is my favorite.
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