Here comes winter soul-food, inspired by a recipe of Lucas Hollweg.
http://www.wineberserkers.com/content/?p=2686
ENJOY
Martin
Here comes winter soul-food, inspired by a recipe of Lucas Hollweg.
http://www.wineberserkers.com/content/?p=2686
ENJOY
Martin
P.S. also utterly delicious on Day 3
Not a fan of prunes, but as to your second comment, it seems most beef stews/braised beef dishes are so much better on day 2 - I need to start making them a day ahead of time!
Ditto! Keep them out of my beef!
Agreed! Soups, too. In fact, Thomas Keller recommends making his French Onion Soup a day in advance (thereby making it such that the soup cannot be consumed until Day 3 — Day 1 is doing the stock, Day 2 is the onions + the stock, Day 3 is finally enjoying it!).
I would eat that.
Has any one used lamb (shoulder say) in this preparation?
Works certainly great with lamb.
Had a suspicion it might. . Thx for tip, will give it a go once we are truly into fall / winter.
Shoulder would be a good cut?
I made this on Friday, and served it for our family dinner on Sunday. My 2 teenage daughters and their friends devoured this, with no leftovers, and I used 3 lbs of beef.
Thanks for sharing the recipe. The prunes add an interesting sweetness that interacts well with the lardons (I used bacon strips).