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Ingredients
½ pound salt pork, cut into ¼-inch cubes, blanched in water
4 pounds lean, boneless chuck or brisket, cut into 1 ½-inch cubes
Salt to taste
Freshly ground pepper to taste
1 tablespoon chopped garlic
24 pearl white onions, about ¾ pound, peeled
1 pound small button mushrooms
5 tablespoons flour
5 cups dry red Burgundy wine
2 whole cloves
2 whole allspice
1 bay leaf
½ tespoon dried thyme
4 parsley sprigs
Nutritional analysis per serving (10 servings)
39 grams carbs; 134 milligrams cholesterol; 659 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 28 grams fat; 6 grams fiber; 1570 milligrams sodium; 46 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a large, heavy skillet over medium heat, add the cubes of salt pork. Cook, stirring with a slotted spoon, until they are crisp. Remove the cubes and set aside. Leave the rendered fat in the skillet.
- Step 2
Add the cubes of beef to the skillet. Sprinkle with salt and pepper and brown over high heat, stirring and turning the pieces often, for about 10 minutes.
- Step 3
Add the garlic, onions and mushrooms, stirring often. Sprinkle with flour and stir to coat evenly.
- Step 4
Add the wine and stir. Add the saltpork cubes, cloves, allspice, bay leaf, thyme and parsley; salt and pepper to taste. Bring to a boil. Cover and simmer for 1 ½ hours or until meat is tender.
- Step 5
Remove the bay leaf, parsley sprigs and any fat on top.
Private Notes
Comments
I made this exactly as written, with the exception of using uncured bacon instead of salt pork, and it was delicious. Mr. Franey has the ability to cut through the frills and write a recipe that just works.
Maybe I got lucky with this recipe because it turned out to be more than the sum of its parts. Wonderful. Substitutions: used a red blend instead of burgundy (what I had on hand). Added cremini mushrooms.
The best such recipie on NY Times cooking. A generous amount of allspice and rosemary in a sachet yields amazing taste.