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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...

Pork Loin with Apples, Prunes, and Apricots


Ingredients

for 4 people
  • one pork loin, about 600 grams.
  • "Dijon original" mustard.
  • 120cc sweet sherry wine.
  • chicken or vegetable broth.
  • three Golden apples.
  • dried apricots.
  • dried prunes.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

Preparation

Tie the pork loin with kitchen string and rub it all over with the mustard.
Season with salt and pepper, then brown it on all sides in a skillet or casserole with a splash of olive oil...
Leave the meat right where it is, add the sherry, and let the alcohol burn off. Then pour in a ladleful of chicken broth along with the peeled apples cut into eighths, the prunes, and the apricots...
Cover the pot and cook over low heat for 8 minutes, flip the meat, and cook another 8 minutes. Add more broth if things start looking dry.
Don't cook it longer than that. When you slice into it, the pork should still be a little pink inside—that's when it's most tender.
Turn off the heat and take the meat out of the pot. Let it cool down...
Once it's cool, untie the string and slice the loin into nice medallions...
Take those cooked apple pieces from the pot and mash them into a smooth purée.
Put the pork slices back into the casserole with the sauce, apricots, and prunes, and warm everything through just before serving.
Plate it up with a spoonful of apple purée right next to the meat...

Enjoy!
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