Français
| Register    
Search

Advanced research

Salt Beef Stew (Chiard)TheWorldWideGourmet.com

Flavors of the Magdalen Islands

Total time: more than 2 hr

Preparation time: 15 minutes
Waiting time: 12 hours to desalt the meat
Cooking time: A little over 4 hours

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:115.7 kcal

Proteins:9.2 g

Fats:5.6 g

Carbohydrate:6.7 g

Fibers:0.7 g

Sugar:1.3 g

Cholesterol:33 mg

Sodium:43.7 mg

Calcium:16.1 mg

Energy:1615 kcal

Proteins:128 g

Fats:78.2 g

Carbohydrate:93.6 g

Fibers:9.2 g

Sugar:17.5 g

Cholesterol:460.3 mg

Sodium:610.4 mg

Calcium:224.2 mg

SIMILAR RECIPES

  • Beef and Ale Pot Roast

  • Tostadas with Beef and Salsa

  • Grilled or Fried Kafta

  • Empanadas - Meat-Filled Turnovers

  • Matambre - Stuffed Rolled Beef

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

50

ml

butter or margarine

3600

g

salt beef rib ends

1

onion, finely chopped

500

ml

turnip, diced

500

ml

carrots, diced

1500

ml

potatoes, diced

75

ml

brown sugar

pepper to taste

2000

ml

beef broth or water

*Poutines (dumplings)

250

ml

flour

10

ml

baking powder

1.25

ml

salt

150

ml

water

METHOD

  1. Cut the meat into cubes and soak in water overnight to draw out the salt.
  2. The next day, discard the soaking water, add fresh cold water and simmer for about 30 minutes.
  3. Drain and sauté the meat in butter with the onion.
  4. Add the brown sugar and allow to caramelize.
  5. Add the beef broth or water, season and cook over moderate heat for about 2 hours.
  6. Add the cubed turnip and carrot and cook for about 45 minutes.
  7. Add the potatoes and cook 30 minutes longer.
  8. During the cooking time, check the liquid level occasionally, adding more water or broth as required.
Making the poutines
  1. Sift together the flour, salt and baking powder; add the water and mix.
  2. Drop by spoonful on top of the chiard; cover and let steam for about 10 minutes.
..........
An original recipe from Guylaine Richard, chef of "Les îles" Vacation Club

WINE SUGGESTIONS

Cabernet-Sauvignon

Zinfandel

Merlot

CHEF'S NOTES

Chiard is a traditional dish from the Magdalen Islands, consisting of salt beef simmered with vegetables.

The poutines (in the plural form, they have nothing to do with Quebec's famous french fry-cheese-gravy dish) are dumplings that are laid on top of the chiard to cook in its steam.

Tip
Since the meat is already salty, don't add salt, just pepper.

Serve with pickles.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box