Text 17269, 96 rader
Skriven 2011-10-31 06:38:00 av Dave Drum (1:124/311)
Ärende: SFGate 907
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Estofado A La Catalana
 Categories: Latino, Beef, Wine, Pork, Vegetables
      Yield: 7 servings
 
      3 lb Stewing beef; in 2" cubes
      2 ts Cinnamon
      1 ts Ground cloves
      2 ts Dried oregano
      1 ts Ground toasted fennel seed
      2 ts Fresh ground black pepper
      4 c  Zinfandel wine
    1/2 c  Olive oil + additional for
           - vegetables
    1/4 lb Pancetta; in 1/4" dice
      6 c  Diced yellow onions
      2 tb Fine minced garlic
      4    Bay leaves; crumbled
      1 tb Grated orange zest
    1/2 c  Beef stock
     24    Little new potatoes
     24    Baby carrots or carrot
           - chunks; peeled
     24    Pearl onions; peeled
      4    Italian sweet sausages; opt
      4 tb Sweet sherry
      1 ts Grated bitter chocolate;
           - opt
     24    Green or black olives
           Salt and pepper
      6 tb Chopped parsley
 
  By Joyce Goldstein, Chronicle contributor
  
  The meat part of the stew can be prepared one or two days
  before, the vegetables prepared separately and then all the
  parts assembled and heated through for 20 minutes over low
  heat on stove top or in a 350øF/175øC oven.
  
  Marinate the beef overnight in the refrigerator in the
  following: 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1
  teaspoon oregano, 1/2 teaspoon fennel seed, 1 teaspoon
  pepper and about 2 cups wine, or enough to cover the meat.
  
  Bring the meat to room temperature and drain and reserve the
  excess wine.
  
  Heat enough olive oil to cover the bottom of a large saute
  pan, about 2-3 tablespoons. Brown the meat in batches over
  high heat. Remove the meat with a slotted spoon and set
  aside. Repeat until all the meat is browned.
  
  In a Dutch oven or stew kettle heat the rest of the olive
  oil and cook the pancetta until lightly browned. Add the
  chopped onions and cook over medium heat for about 10
  minutes or until tender and translucent. Add the garlic, the
  remaining spices, bay leaves, orange zest, stock and the
  rest of the wine along with the reserved marinade. Return
  the meat to the pan, bring to a gentle boil and then reduce
  the heat to a simmer. Cover the pan and cook the stew, over
  low heat, covered, until the meat is tender but not falling
  apart, about 2 1/2 hours. (You can also cook the stew in a
  350øF/175øC oven for 2 1/2 hours.)
  
  Meanwhile, precook the vegetables. In separate batches,
  parboil the potatoes, carrots and onions until tender; you
  can sear them in separate batches high heat in a large pan
  with some olive oil to intensify their flavor and add some
  golden brown color. Or you can toss the uncooked vegetables
  with olive oil and roast them for about 1 to 1 1/2 hours in
  a 350° oven, until they are glazed, tender and golden.
  
  Saute the sausage if using and cut into 1" thick rounds.
  
  Skim the fat off the top of the stew. Add the sherry, and
  optional chocolate, potatoes, carrots and pearl onions. Add
  the sliced sausage, if using, and olives. Simmer together
  for about 15 minutes longer. Adjust seasoning. Taste this
  with the wine that you are serving and see if you want more
  orange, sherry, fennel or pepper. Sprinkle with chopped
  parsley.
  
  Serves 6-8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 17 March 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Always be sincere - Even when you don't mean it. - Heinlein
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)