This takes some time but oh so well worth the trouble. See note at the bottom.
For 6 people
6 oz (170 gr) chunks of streaky bacon
Remove rind and cut bacon into lardon (sticks, ¼ inch thick and 1 ½ inches long). Simmer rind and bacon for 10 minutes in 2 ½ pints of water. Drain and dry. Preheat oven to 450º F. 230 ºC. Gas mark 8.
A 9 to 10 inch fireproof casserole dish minimum 3 inches deep 1 table spoon olive oil, Slotted spoon.
Sauté the bacon in the oil over a moderate heat for 2 to 3 mins to brown lightly. Remove to a side dish with slotted spoon. Leave casserole aside.
3 lb (Approx 1.4 kg) lean stewing steak cut into 2 inch cubes
Dry the beef, it will not brown if it is damp. Reheat casserole dish until fat is almost smoking and sauté the beef few pieces at a time in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
|1 sliced carrot||1 sliced onion|
|1 teasp salt||1 oz (28 gr) flour|
|¼ teasp pepper|
|1 ¼ pints of full bodied young red wine - e.g. Cotes du Rhone, Burgundy or Chianti.|
¾ to 1 pint (±500 ml) brown beef stock
2 cloves mashed garlic
|1 tblesp tomato paste|
|2 teasp thyme 1 crumbled bay leaf|
The blanched bacon rind
|18 to 24 small onions||stock 1 lb (450 gr)|
|quartered mushrooms sautéed in butter|
Skim fat off the sauce. Simmer sauce for a minute or two skimming off additional fat as it rises. You should have about 1 pint (500 ml) of sauce thick enough to coat a spoon lightly. If it is too thin boil it down rapidly. If too thick mix in a few tblesp of stock. Taste carefully for seasoning, pour the sauce over the meat and vegetables.
For immediate serving - cover the casserole and simmer for 2 to 3 minutes basting the meat and vegetables with sauce several times. Serve it in the casserole or arrange the stew on a dish surrounded with potatoes, noodles or rice and decorate with parsley.
If serving later: When cold, cover and refrigerate. About 15 to 20 minutes before serving bring to simmering point, cover and simmer gently for 10 minutes occasionally basting with the sauce.
To cook the onions:
|18 - 24 onions about 1 inch diameter||3/4 oz (20 gr) butter|
|Non stick frying pan.||1 tblesp oil|
Then braise as follows:
|¼ pint (125 ml) brown stock or dry white wine or red wine or water.|
|A medium bouquet garni e.g. 4 parsley sprigs, 1.2 bay leaf, ¼ teasp thyme all tied in a piece of cheese cloth.|
Salt and pepper to taste.
This recipe was sent to me by Hilary - Australia.
Note: This dish is quite a hassle to cook but my husband has more patience than I have and cooks it very successfully. The result is certainly worth all the trouble he goes to, it is excellent. Fantastic for dinner parties. Diane