Description
French stew made with beef short ribs, bone marrow, and red wine, characterized by rich flavor and gelatinous texture.
Technical
The dish's gelatinous texture is due to the denaturation of type I collagen in the bone marrow, which occurs between 160°F (71°C) to 180°F (82°C) over 2-3 hours. The Maillard reaction between amino acids and reducing sugars contributes to the rich flavor and color, occurring between 140°F (60°C) to 180°F (82°C) over 30 minutes to 2 hours.
Science
Primary Reaction
Maillard reaction and denaturation of collagen
Sensory Profile
Aroma ()
richmeatyearthywine-infusedherbalbutterycaramelized
Wine Analogy
Aged Barolo with truffle undertones
Coffee Analogy