HERE'S THE BEEF...WITH PESTO

On Monday, I helped prep but didn't cook because I waschosen to do the expediting for the fish station. I was looking forward to being on the line tonight, to cooking and plating the dishes. Tonight, Wednesday the Level Three dish on the menu is the beef stew. It's similar to the Boeuf Bourguignon dish we'd done in Level Two but this time without pasta.

DISH: Beef Stew with Basil and Garlic (Var), Ragoût De Boeuf Au Pistou

RECIPE: (8 servings) Blanch 150g bacon in boiling water for a few minutes then cut into lardons, render in 3 tablespoons of oil in a sauteuse, remove and set aside. Dry and saute 1,600g trimmed top-blade beef, cut in 1 ½-inch cubes, 'til browned on all sides. Émincé and soften 1 medium onion in oil. Degrease and deglaze with 500ml red wine. Toss beef, onion, 2 garlic cloves (smashed), 3 tablespoons tomato paste, bouquet garni, 3 tomatoes, émondées, seeded and chopped, 2-3 veal bones and ¾ to 1 liter of veal stock (to cover), all in a large sautoir. Season lightly with salt and pepperand bring to a gentle simmer. Cover and cook on stove or in 350F oven for about 2 hours or until meat is tender.

Peel and chop 2 garlic cloves, blanch a handful of basil leaves, ice immediately, squeeze and chop in a food processor with garlic, 50g parmesan cheese, and set aside. Clean and peel vegetables (baby carrots, radishes, red bliss potatos, asparagus and green beens) then cook á l'anglaise and set aside. Drain liquid from beef, strain and discard bouquet. Boil and reduce liquid, skimming. Thicken with beurre manié for 15 minutes. Taste and adjust for service.
BREAKDOWN: The first attempt at the pesto had too much garlic and needed extra basil. but beyond that there weren't too many difficulties with the dish. For service, we warmed the beef in sauce in a pan, then plated the dish without sauce in a bowl. We then added pesto to sauce in pan and drizzled it over beef. We topped the beef with vegetables (baby carrots, radishes, red bliss potatos, asparagus and green beens at the last moment) cooked in the original sauce, then topped it with sprigs of chervil, parsley and basil leaf in the center.

Overall, the night went well, but there are the beginnings of some personality conflicts and work/clean-up/cigarette break issues. Hopefully they'll be resolved before a blow-up.