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Рецепт Braised Beef Nicoise Style
by Global Cookbook

Braised Beef Nicoise Style
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Ингредиенты

  • 2 ounce dry porcini mushrooms
  • 4 lrg onions
  • 5 x garlic cloves
  • 2 lrg carrots
  • 18 x thin bacon strips (or possibly 9 thick strips)
  • 7 Tbsp. extra virgin olive oil
  • 3 lb beef chuck cut into pcs which are 4" by 2" by 1"
  • 3 lb tomatoes - (9 to 10)
  • 2 1/4 c. red wine Parsley sprigs Bay leaf Thyme sprigs Rosemary sprigs
  • 2/3 c. brandy Salt to taste Freshly-grnd black pepper to taste

Инструкции

  1. Place the dry mushrooms in bowl of cool water to soak overnight.
  2. The next day, slice the onions, garlic and carrots. Cut the bacon into a small dice.
  3. Heat the oil in a heavy pot or possibly Dutch oven over medium-high heat, add in the beef and bacon, and cook, stirring occasionally, for about 7 min. Add in the carrots, onions and garlic and cook, stirring occasionally, for 8 min more, till the beef is browned on all sides and the onion is softened. Drain the mushrooms and stir them into the casserole.
  4. Meanwhile, cut a small cross in the top of the tomatoes, put them into a bowl and cover with boiling water for just a few seconds. Drain, peel, quarter and seed them. Make a bouquet garni with the parsley, bay, thyme and rosemary. Stir the tomato flesh into the casserole and simmer for 30 min. Pour in the red wine and add in the bouquet garni. Simmer for 30 min more.
  5. Pour in the brandy. If there is not sufficient liquid just to cover the meat, add in a little water. Season with salt and freshly grnd pepper. Gradually bring to a boil, then reduce the heat, cover and simmer for about 3 hrs, stirring occasionally.
  6. Remove and throw away the bouquet garni and skim off any fat from the surface. Taste and adjust the seasoning. Serve the braised beef straight from the casserole.
  7. This recipe yields 6 servings.
  8. Comments: The strong flavor of porcini mushrooms characterizes this Daube a la Nicoise. Helene Barale would always make it in large quantities, as she would use any leftovers, mixed with dark green chard, as a filling for her delicious ravioli. The dish can't be hurried - it must be cooked gently for a long time. Serve it with egg noodles mixed at the last minute with extra virgin olive oil.