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Ingredientes
- 4 ½ lb (2 kg) of beef shoulder, chuck or possibly stew beef
- 1 veal knuckle or possibly 2 marrow bones
- ½ lb (250g) of lightly salted pork belly
- 1.5 quart (1.5l) of strong red wine
- 35 small pearl onions
- 14oz (400g) of small button mushrooms
- 5oz (150g) of butter
- 1 large onion
- 3 shallots
- 1 sprig of thyme
- 1 bay leaf
- 3 sprigs of flat parsley
- 2 tbsps of oil
- 1 tbsp of flour
- 2 cloves of garlic
- 1/3C (8cl) of strong alcohol (Marc de Bourgogne or possibly Cognac)
- Juice of ½ lemon
- Salt and grnd pepper
Direcciones
- Peel onion and shallots and mince
- Make a bouquet garni with thyme, bay leaf and flat parsley.
- Cut meat into 2in (5cm) cubes and put them in a large salad bowl
- Pour over meat 2tbsps of oil and red wine.
- Mix well
- Pour over meat Marc de Bourgogne, the equivalent of one Tbsp. of grnd pepper, the bouquet garni, chopped shallots and onion and mix well.
- Cover the salad bowl with plastic wrap and let it marinate for 18 hrs in the refrigerator, stirring from time to time.
- Remove beef cubes from the marinade, let them drain and wipe them
- Heat 2 ½ ounce (75g) butter in a pan over high heat.
- Brown beef cubes on all sides for 3 to 4 min. All sides should be slightly browned. To make it easier, brown the first half of the cubes and then the second half. It is not always easy to brown a large amount of meat at the same time. This is an important step in cooking because it will keep the meat from falling apart during long cooking.
- Put cubes on a grill and keep the cooking juice.
- Filter the marinade and keep the juice.
- Remove the bouquet garni leaving only the onion and shallots
- Peel and press garlic cloves
- Heat 1oz (25g) of butter in a pot
- Add in onion and shallots from the marinade and cook for 2 min
- Add in pcs of meat with one Tbsp. of flour
- Mix well and turn pcs of meat
- Add in the cooking juice from the meat, pressed garlic cloves, veal knuckle and marinade juice so which it covers all of the meat. If you don't have sufficient wine/marinade juice, you can add in some beef bouillon
- Bring to a boil for 2 to 3 min
- Add in the bouquet garni
- Put over low heat, cover and let it cook for 2 hrs. Open from time to time to skim and remove grease.
- Remove rind from salt pork and cut it into lardons
- Peel pearl onions
- Heat the remaining butter in a small pan over medium heat
- Brown lardons for 5 min without covering
- Add in pearl onions, cover and cook for 10 min, till they are golden brown but not browned.
- Remove onions and lardons and put mushrooms (which you have already put lemon juice on to avoid darkening) in the pan
- Let them soften for 5 min, stirring often.
- Remove mushrooms
- Add in lardons, mushrooms and pearl onions and pour them into the large pot after 2 hrs cooking time.
- Cover and cook for 30 min then finish cooking uncovered for one hour to reduce sauce to correct consistency.
- Serve from the pot in the middle of the table with new steamed potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 759g | |
| Recipe makes 8 servings | |
| Calories 1071 | |
| Calories from Fat 491 | 46% |
| Total Fat 54.81g | 69% |
| Saturated Fat 23.45g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 282mg | 94% |
| Sodium 269mg | 11% |
| Potassium 1407mg | 40% |
| Total Carbs 33.6g | 9% |
| Dietary Fiber 5.3g | 18% |
| Sugars 13.54g | 9% |
| Protein 75.99g | 122% |
