The Cookbook Challenge No.15: European Part 2

Bonjour!

If heaven is me being surrounding by French food (and maybe a French man or two) then I've got my bags packed and I'm ready.

As you can see, I'm loving this fortnight's theme - European (although when I saw the word European, I really saw the words French Food).

Please excuse me as I indulge in my weakness for French food with a second dish for this fortnight's Cookbook Challenge.....

 

Boeuf a la Gardiane

(Beef and Wine stew with Black Olives)

Cookbook:  At Elizabeth David's Table  Author:  Elizabeth David

 

1kg rump of beef | butter | olive oil | 4 tbsp brandy | 1 lg glass of red wine | salt and pepper | bouquet of thyme, parsley and bay leaf | little strip of orange peel | crushed clove of garlic | 175g stoned black olives

 

  1. Cut meat into small cubes, and brown them in a mixture of butter and olive oil. Pour over the brandy then add the red wine; let it bubble fast for about half a minute.
  2. Season with only very little salt and pepper, put in the bouquet tied with thread, turn the flames as low as possible cover the pan with at least two layers of greaseproof paper or foil and the lid.
  3. Cook as gently as possible, on top of the stove for about 3 1/2 hours. Ten minutes before serving remove the bouquet and put in the black olives. Taste for seasoning before serving.
  4. Enough for four or five people.

~  ~  ~

 

A dish from western Provence and the Camargue demonstrating the stewing of a tough piece of meat in red wine without the addition of any stock or thickening for the sauce.

You may remember that I made this dish for a lazy Sunday lunch

I had a few weeks ago and as mentioned in the post at that time, I really enjoyed the heartiness, texture and flavour of this casserole, especially with the addition of the olives giving a salty burst. However, it's not been my favourite French casserole recipe that I have tried to date.

Don't get me wrong, it's definitely worth trying as the meat just simply melts in your mouth, but having been spoilt recently with a wonderful Boeuf bourguignon, this one had to unfortunately take second place.

So on that note and in the words of Julia Child - Bon Appétit!

 


To view my fellow challengers, click here

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