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Yesterday evening, I made Boeuf Bourguignon.
Or rather Boeuf Sicilien, as I used Nero d'Avola instead of Burgundy wine. Far less expensive and more readily available in Rome.
I promised a Twitter friend the recipe so brace yourself for some food porn.
Recipe calls for:
1 kg braising steak cut into cubes
150g pork belly cut into strips
1 shallot chopped
2 onions chopped
1 clove of garlic
some flour
1 bouquet garni (bay leaves, parsley, thyme)
a small glass of brandy
1/2 litre robust red wine
1 cup of stock
Get a big heavy bottom saucepan with a lid (I use a cast iron cocotte - i.e. a Dutch oven).
Put a little oil in it and place of a good flame.
Toss in the pork belly and fry, add the onion/shallots and fry some more.
Add the meat cubes covered in flour, stir well and let it cook on all sides.
Add the brandy and set it to flame.
Give the all thing a good stir, scrapping the bottom of the pan with a wooden spatula.
Add the wine and stock - the liquids should just cover the meat.
Add the bouquet garni and crushed clove of garlic. if your stock isn't salted, add some salt at this stage and some pepper.
Cover and simmer for 2 to 3 hours (you could cook it in the oven at 140C for all that time).
Ideally, do not eat the same day but the next one. Like any stew, the taste is much better if the dish is left alone to develop its particular flavour.
Reheat gently and add salt and pepper to taste.
Since I wanted to take pictures of the thing and I had stale bread, I made a bread pocket by carving and toasting a four centimetres (about 2 inches) segment of bread, which I then filled in with a small portion of stew.
It looks nice in the pictures and helps reduce the amount of stew actually consumed although - of course - you will be wanting to eat all that nice bread that soaked in the juices.
You can't really win that battle.
If you don't have stale bread available or can't be bothered, eat the stew with boiled potatoes and carrots, white rice or even - but don't tell the Italians! - a side dish of plain pasta. I ate it with a salad of young spinach shoots and that was quite nice too.
Drink the rest of the bottle along (you've only used 1/2 litre!), it would be a shame to let it go to waste.
Or rather Boeuf Sicilien, as I used Nero d'Avola instead of Burgundy wine. Far less expensive and more readily available in Rome.
I promised a Twitter friend the recipe so brace yourself for some food porn.
Recipe calls for:
1 kg braising steak cut into cubes
150g pork belly cut into strips
1 shallot chopped
2 onions chopped
1 clove of garlic
some flour
1 bouquet garni (bay leaves, parsley, thyme)
a small glass of brandy
1/2 litre robust red wine
1 cup of stock
Get a big heavy bottom saucepan with a lid (I use a cast iron cocotte - i.e. a Dutch oven).
Put a little oil in it and place of a good flame.
Toss in the pork belly and fry, add the onion/shallots and fry some more.
Add the meat cubes covered in flour, stir well and let it cook on all sides.
Add the brandy and set it to flame.
Give the all thing a good stir, scrapping the bottom of the pan with a wooden spatula.
Add the wine and stock - the liquids should just cover the meat.
Add the bouquet garni and crushed clove of garlic. if your stock isn't salted, add some salt at this stage and some pepper.
Cover and simmer for 2 to 3 hours (you could cook it in the oven at 140C for all that time).
Ideally, do not eat the same day but the next one. Like any stew, the taste is much better if the dish is left alone to develop its particular flavour.
Reheat gently and add salt and pepper to taste.
Since I wanted to take pictures of the thing and I had stale bread, I made a bread pocket by carving and toasting a four centimetres (about 2 inches) segment of bread, which I then filled in with a small portion of stew.
It looks nice in the pictures and helps reduce the amount of stew actually consumed although - of course - you will be wanting to eat all that nice bread that soaked in the juices.
You can't really win that battle.
If you don't have stale bread available or can't be bothered, eat the stew with boiled potatoes and carrots, white rice or even - but don't tell the Italians! - a side dish of plain pasta. I ate it with a salad of young spinach shoots and that was quite nice too.
Drink the rest of the bottle along (you've only used 1/2 litre!), it would be a shame to let it go to waste.
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