Thrice-Cooked Bacon
Updated May 1, 2024
Tom Schierlitz for The New York Times. Food Stylist: Brian Preston-Campbell.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
slab of bacon
chopped onion
carrot
celery
red wine
Thyme or parsley
Preparation
- Step 1
Brown a slab of bacon on all sides; remove with a slotted spoon. Add chopped onion, carrot and celery, and cook until onion is soft. Add red wine, and boil out a bit; add stock and bacon; cover and simmer until very tender. Remove the bacon, pat dry and sear it in a skillet or on the grill. Slice and serve with reduced braising liquid. Garnish: Thyme or parsley.
Private Notes
Comments
I made it a couple of years ago, not long after the recipe first appeared. It's fantastic. I added a little bay leaf, a couple of beef bouillon cubes, and then made a beurre manie to thicken it as it cooked. Cooked for a couple of hours at 325 but should have used 275. It's terrific -- give it a try! Wish I could add a photo, but I have have Facebook....
I made it a couple of years ago, not long after the recipe first appeared. It's fantastic. I added a little bay leaf, a couple of beef bouillon cubes, and then made a beurre manie to thicken it as it cooked. Cooked for a couple of hours at 325 but should have used 275. It's terrific -- give it a try! Wish I could add a photo, but I have have Facebook....