Does anyone know how to make a bouquet garnis?

The bouquet garni (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.





There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaves. Depending on the recipe, the bouquet garni may include basil, burnet, celery leaves, chervil, rosemary, savory and tarragon. Sometimes, vegetables such as carrot, celery, celery root, leek, onion and parsley root, are also included in the bouquet.





Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a net, or even a tea strainer instead.

















BEEF STEW WITH BOUQUET GARNI





Recipe By :


Serving Size : 6 Preparation Time :0:00


Categories : Stews Meats


Cyberealm





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


-----MARINATED BEEF-----


1 Clove Garlic


10 Black Peppercorns, Crushed


8 Whole Allspice


1 t Salt


1 c Dry Red Wine


3 lb Beef Rump Roast, in 1" cubes


-----BEEF STEW-----


3 tb Olive Oil


2 c Beef Bouillon


-----BOUQUET GARNI-----


1 Bay Leaf


1 Sprig Fresh Thyme


4 Black Peppercorns


1 Clove Garlic, all tied up in


A cheesecloth


3 md Carrots, peeled and


Quartered


1 lb Small White Onions, peeled


1 lb Turnips, pared and


Quartered


12 White Mushroom Caps


10 oz Package Frozen Peas


Salt and Pepper


Chopped Fresh Parsley





Marinated Beef: In a deep bowl, combine 1 clove garlic, crushed


peppercorns, allspice, 1 ts salt, and wine. Stir to dissolve salt. Add beef


cubes, pressing cubes down into marinade to immerse as much as possible.


Cover and marinate in the refrigerator for at least 1 hour. Remove beef and


garlic from marinade with a slotted spoon, reserving marinade. Pat beef and


garlic dry on paper towels.





Beef Stew: In a 6 quart non-reactive oven-going pot, heat olive oil and


garlic over medium-high heat. Add meat in 2 batches, searing meat on all


sides until deep brown. Return all meat to pot. Pour in reserved marinade


and beef boullion. Add bouquet garni. Bring to a boil. Boil gently for 10


minutes. Reduce heat and simmer for 30 minutes.





Preheat oven to 350øF. Layer carrots, onions, turnips and mushrooms atop


meat mixture in casserole. Cover and bake at 350øF for 1 1/2 hours until


meat and vegetables are tender. Remove bouquet garni. Stir in frozen peas.


Season to taste with salt and pepper. Cover and bake 4-5 minutes until peas


are cooked. Spoon stew and cooking juices into individual serving bowls.


Sprinkle with chopped parsley.

Does anyone know how to make a bouquet garnis?
Take a 2" piece of celery and stuff it with parsley, thyme, a bay leaf, and a couple of cloves, Wrap it all in cheese cloth and tie it with a string. Then tie the second end of the string to the pot handle, you drop the bouquet garnis in the stock, soup or stew you are preparing.
Reply:Bay leaves,a couple of cloves, peppercorns, thyme, rosemary, all bundled up in a bit of muslin cloth.
Reply:you can buy them in the supermarket.
Reply:It's a bunch of fresh herbs related to the dish you are cooking either tied up in a bunch with string or tied into a bundle of cheesecloth. You boil it in the soup/stew/whatever you are cooking and the bundle gets lifted out later when the flavor has been boiled into the food. So and italian dish might have a bundle if fresh parsley/oregano/basil and something french would have a bundle of tarragon/rosemary/something. The key is fresh herbs. If you use cheescloth, you can put peppercorns and garlic into the bundle.