In the book by Julia Childs "Mastering The Art Of French Cooking" she says that there were many variations of making this famous dish. I suppose this is why I don't feel quilty about my own variation that I am giving you. I did try to make the more traditional recipe but found it to be rather bland. I know that this recipe which uses Ruinite Sparkling Red Wine is the difference in what becomes a fantastic taste; Also, I use more carrots and add the boiler onions and potatos after par boiling them to the cassarole the last half& hour closure_uid_5plpmt I would suggest that you might try both recipes for yourself, though "being Italian," I believe mine to be much tastier. I also believe a bottle of good red Merlot which has been slightly chilled and a French Baquette loaf of bread or real Italian bread will add to the meal.
INGREDIENTS:
3 oz salt pork cut into 1 inch pieces
2 1/2 cups of virgin olive oil
2 1/2lb to 3 1/2 lbs of well marbled boneless chuck roast cut into 3 inch pieces
;Ruinite sparkling red wine (it is imperative to use Ruinite Red
or another red sparkling wine though I swear by Ruinite for this recipe) 3 tbl Millers Chicken Soup Base or equivelent (do not use bouillon cubes only soft chicken base) 2 cups water in which you put the chicken base and heat until mixed well or use a good stock (check # (74) my French Onion Soup recipe which has a stock recipe) 5 lg carrots scraped and cut in half (parboil about 10 minutes, set aside)
3 medium onions for the casarole) peeled, cut in half and sliced 1 lb of crimini (baby portabello, white button, or your choice) mushrooms cut in half
10 boiler onions( size of a golf ball, or about 18 pearl onions, peeled but leave the root
to keep them together and then braised and browned
6 cloves of garlic smashed
1/2 can Contadina tomato paste 6 pieces fresh thyme on stalk (tied) 1 tsp coarse ground pepper 3 bay leaf (disgard after dish is cooked)
8 to 10 small new potatoes or fingerlings
1 quarter lb butter or soy margarine equivilent
DIRECTIONS:
1. put the cut pieces of beef into a large bowl or ceramic casserole pot add 3/4 bottle of red Sparkling Ruinite wine; marinate about 24 hrs(the sparkling wine will help tenderize the meat and also add a distinctive flavor to the dish) 2. cut the salt pork into 1 inch strips and boil in a qt of water for about 10 minutes. Remove and
In a fry pan, saute the salt pork in 1/2 cup of olive oil over moderate heat; remove and put them
in the ceramic or heavy metal cassarole pot.
3. Remove the beef from the marinade and dry on paper towels (wet meat won't brown very well); put them on a cookie sheet sprinkle all with flour and place in a 450 degree oven for about 5 minutes, stir and place back into a large fry pan a few pieces at a time until nicely brown on all sides and put them in the cassarole pot. set the wine aside (The flour will help thicken the sauce).
7. In a large fry pan, put 1/2 cup of olive oil and a quarter pound of butter over moderate heat& ;take the ;boiler onions and first put them into a large sauce pot of boiling water for about a minite until the water starts to boil again; take them out and they will peel very easily; leave the root end on so they stay together and saute until browned; do the same with the quartered mushrooms. 8. Important to add the onions and mushrooms to the casserole and cook the last 1/2 hour until the&n;meat Skim any exta oil off the top of the cassarole. (The sauce should be the consistancy of light gravy). Put the sauce into a pitcher for pouring (If the sauce is too thick add some liquid to the pot; if too thin, turn heat up and reduce so that the sauce lightly covers spoon).,
10.Remove the meat and vegtables from the cassarole and arrange them on a large platter.
11. Pour some of the sauce over the dish (Again, put some in a gravy boat for those who want more sauce). closure_uid_5plpmt="118">
12. This will easily serve from 4 to 8 persons generously. serve with a good Merlot red and a couple of
loaves of good crusty Italian or French bread!
13. The French considered this dish the best meal made by the hand of Man (or Woman)!
INGREDIENTS:
3 oz salt pork cut into 1 inch pieces
2 1/2 cups of virgin olive oil
2 1/2lb to 3 1/2 lbs of well marbled boneless chuck roast cut into 3 inch pieces
;Ruinite sparkling red wine (it is imperative to use Ruinite Red
or another red sparkling wine though I swear by Ruinite for this recipe) 3 tbl Millers Chicken Soup Base or equivelent (do not use bouillon cubes only soft chicken base) 2 cups water in which you put the chicken base and heat until mixed well or use a good stock (check # (74) my French Onion Soup recipe which has a stock recipe) 5 lg carrots scraped and cut in half (parboil about 10 minutes, set aside)
3 medium onions for the casarole) peeled, cut in half and sliced 1 lb of crimini (baby portabello, white button, or your choice) mushrooms cut in half
10 boiler onions( size of a golf ball, or about 18 pearl onions, peeled but leave the root
to keep them together and then braised and browned
6 cloves of garlic smashed
1/2 can Contadina tomato paste 6 pieces fresh thyme on stalk (tied) 1 tsp coarse ground pepper 3 bay leaf (disgard after dish is cooked)
8 to 10 small new potatoes or fingerlings
1 quarter lb butter or soy margarine equivilent
DIRECTIONS:
1. put the cut pieces of beef into a large bowl or ceramic casserole pot add 3/4 bottle of red Sparkling Ruinite wine; marinate about 24 hrs(the sparkling wine will help tenderize the meat and also add a distinctive flavor to the dish) 2. cut the salt pork into 1 inch strips and boil in a qt of water for about 10 minutes. Remove and
In a fry pan, saute the salt pork in 1/2 cup of olive oil over moderate heat; remove and put them
in the ceramic or heavy metal cassarole pot.
3. Remove the beef from the marinade and dry on paper towels (wet meat won't brown very well); put them on a cookie sheet sprinkle all with flour and place in a 450 degree oven for about 5 minutes, stir and place back into a large fry pan a few pieces at a time until nicely brown on all sides and put them in the cassarole pot. set the wine aside (The flour will help thicken the sauce).
4. peel, cut, slice and brown 3 yellow onions and put into a 1/2 cup of olive oil and brown to golden and set aside.; in same oil add the 1/2 can of tomato paste, smashed garlic, thyme and pepper. and return the onions in and stir 10 minutes&nb ;put them in the ceramic cassarole pot.
5. At this point put the carrots and potatoes in a large sauce pan of water over moderate heat boil until almost but not entirely done and set aside. 6. (Pre heat the oven to 350 degrees) Add the beef pieces to the cassarole and return the wine to the ceramic cassarole stir; cook this in an oven 2 hours (taste for flavor).7. In a large fry pan, put 1/2 cup of olive oil and a quarter pound of butter over moderate heat& ;take the ;boiler onions and first put them into a large sauce pot of boiling water for about a minite until the water starts to boil again; take them out and they will peel very easily; leave the root end on so they stay together and saute until browned; do the same with the quartered mushrooms. 8. Important to add the onions and mushrooms to the casserole and cook the last 1/2 hour until the&n;meat Skim any exta oil off the top of the cassarole. (The sauce should be the consistancy of light gravy). Put the sauce into a pitcher for pouring (If the sauce is too thick add some liquid to the pot; if too thin, turn heat up and reduce so that the sauce lightly covers spoon).,
10.Remove the meat and vegtables from the cassarole and arrange them on a large platter.
11. Pour some of the sauce over the dish (Again, put some in a gravy boat for those who want more sauce). closure_uid_5plpmt="118">
12. This will easily serve from 4 to 8 persons generously. serve with a good Merlot red and a couple of
loaves of good crusty Italian or French bread!
13. The French considered this dish the best meal made by the hand of Man (or Woman)!
