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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...

Oven-Roasted Lamb Shoulder with Apple





Ingredients

For 7-8 people
  • 3 lamb shoulders scored with 4 or 5 cuts.
  • 18 garlic cloves (unpeeled).
  • 100g pork lard.
  • Juice of 1 lemon.
  • 1/2 apple per person.
  • 120ml whisky.
  • 250ml chicken broth.
  • 1 tablespoon cornstarch.
  • 600g wild mushrooms.
  • 4 spring onions.
  • Salt.

Preparation

The day before, place the lamb shoulders and garlic cloves in a baking dish and marinate them with the whisky and lemon juice. Keep in the refrigerator overnight.

The next day, heat the oven to 200°C.
Take the lamb shoulders out of the marinade (save the liquid) and place them in a roasting pan. Rub the meat with the pork lard and put it in the oven.

Roast for 1 hour at 200°C, turning the meat once or twice so it browns nicely on both sides. Season with salt.
Add the reserved marinade liquid, lower the temperature to 90°C, and cover the pan. The meat will cook so slowly you'll need to keep it in the oven for about 2 1/2 hours.
After this time, the meat will fall right off the bone and be wonderfully tender and succulent. Wash and halve the apples, remove the seeds, and tuck them in among the meat...

Dissolve the cornstarch in the chicken broth and add it to the pan. Cover again and cook at 180°C until the apples are tender...
This recipe takes its time — we're talking many hours here — but the result is absolutely worth the wait...

Sauté the wild mushrooms with the 4 spring onions and serve them alongside the meat.

Enjoy!

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