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Ingredients
- ½pound salt pork, cut into ¼-inch cubes, blanched in water
- 4pounds lean, boneless chuck or brisket, cut into 1½-inch cubes
- Salt to taste
- Freshly ground pepper to taste
- 1tablespoon chopped garlic
- 24pearl white onions, about ¾ pound, peeled
- 1pound small button mushrooms
- 5tablespoons flour
- 5cups dry red Burgundy wine
- 2whole cloves
- 2whole allspice
- 1bay leaf
- ½tespoon dried thyme
- 4parsley sprigs
Nutritional analysis per serving (10 servings)
659 calories; 28 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 46 grams protein; 1570 milligrams sodium
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 1½ 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.