The Hundred-Foot Journey, starring Helen Mirren, Om Puri and Manish Dayal, is a touching story that begins in India and ends in rural France. After a family tragedy, the lively and boisterous Haji family leave Indian and settle in the charming village of Lumière. Soon they open their inexpensive restaurant, a mere 100 feet across the road from a Michelin-starred French restaurant, and infuse the townsfolk with the flavors and aromas of India. And so begins the battle between cultures, kitchens and cuisines, and the rise of an unlikely star chef. The many culinary scenes will intoxicate you, the characters will endear you. And you will leave the theater wanting to cook.
The following recipe is based on a classic Beef Bourguignon, but Hassan (the unlikely chef) infuses his version with the fragrant flavors of India.
Beef Bourguignon a la Hassan
Created by Chef Floyd Cardoz
Makes 6-8 servings
4 tablespoons canola oil
2 ½ pounds boneless short ribs, fat removed and cut into 1 ½ x 1 ½ inch pieces
Salt and pepper
¾ cup all-purpose flour
6 ounces apple wood smoked bacon, cut into ¼-inch pieces
2 tablespoons butter
4 cloves tied in a string
2 bay leaves
18 small pearl onions, peeled
18 baby carrots, peeled and cut into halves if longer than 2 inches, otherwise kept whole
18 baby turnips, peeled and cut into halves
½ pound chanterelles mushrooms, cleaned and trimmed and cut in half
2 onions, diced
1 garlic head, cloves separated, peeled and chopped
1 ½ tablespoons fresh ginger root, minced
1 tablespoon freshly ground cumin
1 tablespoon ground brown mustard seed
2 tablespoons tomato paste
½ teaspoon freshly ground black pepper
½ tablespoon Aleppo pepper
1 (750-ml) bottle red Burgundy wine
1 quart white beef stock
4 sprigs thyme
2 tablespoons brown sugar
¼ cup parsley
¼ cup chervil picked
Pre-heat oven to 325 degrees F.
Season the beef with salt and pepper and lightly coat with the flour. Keep at room temperature for 30 minutes. Reserve extra flour.
Place a large stew pot over moderate heat and add the bacon and canola oil. Cook until fat is rendered. Remove bacon.
In the same pot sear the short ribs until lightly colored. Take care not to burn the pan.
Remove the beef and add the pearl onions. Cook for 2-3 minutes. Remove the onions and reserve.
Repeat this process with the carrots and turnips.
Add the chanterelles and sauté for 1 minute. Remove and reserve.
Add the butter to the leftover oil. Add the cloves and bay leaf and cook for 1 minute.
Add minced onion, garlic and ginger. Cook for 4-5 minutes, until transparent.
Add the ground spice and cook for 2 minutes more. Add the leftover flour and tomato paste and cook for 2 minutes.
Deglaze with the wine and bring to a boil. Add the beef stock and bring to a boil.
Add the bacon and the short ribs to the pot.
Place the pot in the oven and cook approximately 2 to 2 ½ hours.
Add the carrots, turnips, and the pearl onions. Cook for 30 minutes more.
Take out of the oven. Add the sugar and remove clove, parsley and bay leaves. Add the chanterelles. Re-season with salt. At this time the stew should start to thicken.
Garnish with picked parsley and chervil.
This stew tastes even better the next day!