Beef stew proven al recipe
Beef Stew Proven al recipe
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|1 kg||stew beef (brisket or flank)|
|1||bulb of garlic|
|50 g||ceps, dried|
|2 tbsp||thyme leaves, fresh|
|1 tbsp||rosemary, fresh|
|3 tbsp||olive oil|
|125 ml||schnapps (Marc de Provence)|
|2 l||wine, red, dry (Côtes de Provence)|
|pepper, black, ground|
First make a seasoning broth: Finely chop garlic, carrots, shallots and braise lightly in 1 tbsp olive oil, grind peppercorns finely in a mortar, add ground pepper, ceps and herbs (put 1/2 tbsp of herbs aside) and deglaze with the schnapps and water. Peel off zests of 1/2 orange and add to liquid. Boil down for about half an hour, then pass broth through a sieve. Put the broth aside.
Cut meat into large pieces and fry in 2 tbsp of olive oil from all sides (if you want add 1 tsp ghee to the olive oil), add salt and freshly ground pepper, add bay leaves and about 1 glass of the wine. Braise the meat softly until all liquid is boiled away, then add the next glass to deglaze the pan, removing brown bits by stirring with a wooden spoon. Repeat until 1.5 l of the wine are consumed. This takes about 2 hours. In the 3rd hour add alternately wine and broth.
Add remaining herbs before serving.
Serve with homemade pasta.
ca. 45 min
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