Saturday, October 21st, 2006
Carbonnade de Boeuf a la Provencale
This classic French dish is flavoursome and filling. The beef is tenderised by the red wine vinegar and just melts in your mouth.
The longer the meat is left marinading the more flavour it will absorb so if you want to prepare it a day (or even two) in advance it will be fine so long as it’s kept in the fridge.
Casserole of beef with garlic
4 fl.oz (118ml) red wine vinegar
3 garlic cloves, crushed
1 medium onion, roughly chopped
1 bay leaf
1 tsp (5ml) dried thyme
1 tbsp (15ml) parsley, chopped
1 tsp (5ml) salt
6 grindings black pepper
3 lb (1½ kg) stewing steak, cut into ½ inch (1.3cm) cubes
2 fl.oz (60 ml) olive oil
2 medium onions, sliced
2 garlic cloves, crushed
3 tomatoes, seeded and chopped
1 lb (450g) potatoes, thickly sliced
8 fl.oz (225ml) beef stock
salt and black pepper
2 oz (56g) parmesan cheese, grated
Combine all the ingredients together for the marinade in a large bowl. Add the beef cubes and mix well.
Cover the dish and leave to marinade for at least 8 hours at room temperature, stirring occasionally. Remove the meat and discard the marinade.
Preheat the oven to 350F/180C/Gas 4.
In a frying pan, heat the oil over a medium heat. When hot, reduce the heat to low and add theonion and garlic. Cover the pan with a tight fitting lid and cook the onions gently for 10 minutes, stirring occasionally to prevent sticking.
In a large, deep flameproof casserole layer the meat, onion and garlic mixture, tomatoes and potatoes, staring with a layer of meat and ending with a layer of potatoes. Seasoning each layer lightly with salt and pepper.
Pour in enough stock to just cover the top layer. Bring to the boil over a high heat, cover and cook in the oven for 2 hours.
Raise the oven temperature to 400F/200C/Gas 6.
Baste the meat and potato mixture with a little stock then sprinkle the parmesan cheese over the top. Return to the oven, uncovered, for 45 minutes.