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Braised Beef Stew

This is the kind of dish you crave when winter really settles in — a proper braised beef stew that fills the house with the most wonderful smells. Ingredients For 6 people 1.5 kg stewing beef, cut into cubes. 150 g salt pork, cut into 2 thick slices. 1 large onion or 2 medium ones. 4 garlic cloves. 250 ml good quality red wine. 250 ml beef stock. 1 tablespoon tomato sofregit. 3 tablespoons flour. 18 small pearl onions. 50 ml red wine for cooking the onions. 500 g mushrooms. 50 g butter. Olive oil. Salt. 50 g sugar. Boiled rice to serve alongside.     Method Trim any rind from the salt pork and cut it into 2 or 3 pieces. Put it in your casserole with just a few drops of oil over medium heat, and let it render its fat. Remove the salt pork and set aside. In the fat it's left behind, brown the beef — but don't crowd the pot. Do it in two or three batches so you don't drop the temperature too much, which would make the meat release its ju...

Beef Ribeye with Ham and Mushroom Sauce


Ingredients

For 4 people
  • 4 beef ribeye steaks.
  • 4 thin slices of Iberian ham.
  • Salt.
  • Freshly ground black pepper.
  • Extra virgin olive oil.

For the sauce:

  • 15g dried porcini mushrooms.
  • 15g dried chanterelles.
  • 180g Port wine.
  • The water used to rehydrate the mushrooms.

To serve:

  • One zucchini, sliced into rounds and grilled.

Preparation

Place the dried mushrooms in a bowl.
Cover them with 220g of hot water.
Cover the bowl and let them steep for about 15 minutes.
After that, squeeze out the mushrooms to remove the excess water (save this liquid), and fry them in a pan with a drizzle of oil.
Deglaze the mushrooms with the Port wine, let the alcohol reduce, then add the cornstarch mixed with the mushroom soaking water.
Return to the heat and cook until the sauce thickens nicely.
Meanwhile, on a very hot griddle, cook the ribeye steaks, just searing the meat on both sides to get a good crust.
Serve the steaks on top of the mushroom sauce, with the grilled zucchini rounds on the side and a slice of ham draped over each piece of meat.

Enjoy!


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