From La Cuisine, by Francoise Bernard, comes yet another recipe from her book which highlights everyday French home cooking. And there are two qualities to this dish that I adore; deep, rich flavors and simplicity. With having no more than the bouquet garni, one garlic clove, and salt and pepper for seasoning, this dish manages to taste like it’s been pampered and will make you and your guests feel indulged! When in reality, you basically throw it all together and let it simmer for a couple of hours. If I had five thumbs….they’d all be up. Enjoy!
2 Tbsp. oil
2 Lbs. boneless short ribs, cut into 2-inch pieces
3 carrots, peeled and sliced crosswise (she only called for 1 carrot)
2 onions, thinly sliced
1 1/2 Tbsp. all-purpose flour
2 1/2 cups red wine
Salt and pepper
1 garlic clove, crushed
1 bouquet garni made with parsley, thyme and bay leafs (I used fresh parsley and thyme from the garden and 3 medium sized dry bay leaves)
2 Lbs. potatoes, halved or quartered if large (I quartered)
Chopped parsley for sprinkling
- In a flameproof casserole, heat the oil over medium-high heat. Add the meat and cook until browned all over. Transfer the meat to a bowl. Stir in the carrots, onions, and flour and cook until lightly browned. Return the meat to the casserole, then add the red wine and bring to a boil, scraping up any brown bits on the bottom. Season with salt and pepper and add 3/4 cup of water, the garlic, and bouquet garni. Reduce the heat to low, cover and cook for 2 hours.
- Meanwhile, steam the potatoes or cook them in boiling salted water for 25 to 30 minutes.
- Using a slotted spoon, transfer the meat to a warmed serving dish. Strain the sauce over the meat. Sprinkle with the parsley and serve with the potatoes.
Nicely done. What wine did you drink?
I drank the same wine I cooked it with; an inexpensive, delicious French wine by the name “Penya”…from the region still known as “French Catalonia”. 30 miles north of Spain.