Beef Stew With Bacon Garnish

Chef: Subaru Mimasaka
In the manga: Chapter 87
In the anime: Episode 30
Cuisine and type: Western, Beef Stew

Beef Stew with Bacon Garnish is a dish made by Subaru Mimasaka for his Shokugeki against Sōma Yukihira during the 43rd Annual Tōtsuki Autumn Election's Main Tournament: Semifinals.

Subaru's exclusive dish looked similar to Sōma's beef stew. With the pork marinated in brine for five days and smoked using Mesquite Wood, it is the best garnish material for the oxtail stew. The flavor of the dish is so strong that you can feel the cross impact of both meat!

Real-world dishes

Real facts

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes), meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.
Bacon is a type of salt-cured pork.[1] Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which have less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German bacho, meaning "buttock", "ham" or "side of bacon", and is cognate with the Old French bacon.
Demi-glace (English: "half glaze") is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means icing or glaze. It is traditionally made by combining equal parts of veal stock and espagnole sauce, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au boeuf) or "chicken demi-glace" (demi-glace au poulet). The term "demi-glace" by itself implies that it is made with the traditional veal stock.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

Wiki recipe, completed by Totsuki AI

Oxtail Beef Stew with Smoked Bacon Garnish

Home version — store-bought slab bacon, re-smoked briefly over mesquite chips if you have a smoker

Difficulty
Total time: 4 h
Hands-on: 4 h
Cost: ¥¥¥¥
Servings: 4

Equipmentlarge pot, frying pan, fine sieve, stovetop smoker (optional)

Tasterich, smoky, umami, comforting

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

Oxtail stew

1 kg oxtail (amount estimated)
salt, to taste (amount estimated)
black pepper, to taste (amount estimated)
2 tbsp neutral oil (added by Totsuki AI)
1 onion, diced (added by Totsuki AI)
1 carrot, diced (added by Totsuki AI)
300 ml red wine (added by Totsuki AI)
400 g demi-glace, homemade or canned (amount estimated)
500 ml water (added by Totsuki AI)
1 tbsp white miso (amount estimated)

Bacon garnish

200 g slab bacon, cut into thick lardons (amount estimated)
1 tbsp mesquite wood chips — optional (amount estimated)
150 g mushrooms, quartered (amount estimated)
12 pearl onions, peeled (amount estimated)
15 g butter (added by Totsuki AI)
1 tsp sugar (added by Totsuki AI)

Method

+ step written by Totsuki AI.

1
Season the oxtail well and brown on all sides in the oil. Remove, then soften the onion and carrot in the same pot.+
2
Add the red wine and reduce by half, then return the oxtail with the demi-glace and water. Simmer, covered, for 3 hours until the meat slips off the bone.+
3
Lift out the oxtail, strain the sauce, whisk in the white miso and return the meat.+
4
If smoking, smoke the bacon over mesquite chips for 10 minutes. Fry the lardons until crisp and golden.+
5
Sauté the mushrooms in the bacon fat. Glaze the pearl onions with the butter, sugar and a splash of water until shiny and tender.+
6
Serve the stew topped with the bacon, mushrooms and glazed onions.+