Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, beer, british, carrot, course, guinness, irish, main, prune, stew, stout | No Comments »
Heat a heavy based casserole and add the oil. Brown the meat on all sides on a high heat, dusting it with the flour as you stir. You can do it in batches, not to overcrowd the pan. Remove the meat from the pan. Add the chopped onion and cook for a few minutes until it is softened. Add the carrot, cut into 1cm rounds, and the herbs and stir for 2min. Return the meat to the casserole and cover it with the stock and the stout. Bring it to the boil, turn down the heat and add the prunes. Simmer uncovered for 1 1/2 hour, until the meat is very tender and the sauce thickened. If it starts to loose too much water, add a little during cooking. Correct seasoning, add the chopped parsley and serve with mash or cooked quartered potatoes.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: braise, course, lamb, main, morrocan, plum, prune, spices, stew, tagine, tajine | No Comments »
Cut the meat in 2.5cm/1inch pieces and season with salt and pepper. Place all ingredients in a heavy pan and fill with water just to the level of the ingredients. Bring to a boil, lower the heat and let it simmer gently for around 2h 30min, until the meat is tender and the sauce thick. If necessary, add more water during cooking.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: austrian, beef, brisket, chuck, course, goulash, hungarian, main, paprika, potato, potatoes, stew | No Comments »
Season the beef with salt and pepper. Brown the onions in lard and add the beef and paprika. Lower the heat and let the beef simmer over a very low heat for around 1 h. Add the bay leaves, potatoes and water. Let it cook until the potatoes are soft and the beef is tender. If needed, add more water during cooking so that the sauce is rich but not too heavy. Serve with rice or pasta.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: beef, boeuf, bourguignon, burgundy, classic, course, french, know your onion, know your onions, knowyouronion, knowyouronions, main, red, stew, wine | No Comments »
Cut the meat into 4cm cubes. Marinate it over night in the wine, chopped onions, thyme, bay leaves and crushed pepper. Remove the meat and pat it dry, reserving the wine from the marinade. In a heavy-based pan, brown the meat with butter and oil in batches, sprinkling with flour and salt. Cover with the wine (add more, if necessary). Bring to the boil, skimming any foam that rises, and simmer for about 2 hours, until the meat starts to disintegrate. In the meantime, fry the bacon (in 1cm cubes) and mushrooms (quartered) separately. Reserve. In the same pan, cover the onions with water and sugar and boil until the water evaporates completely and the onions caramelize. Add this garnish to stew and bring to the boil before serving with rice or mashed potatoes.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: carrot, cheap, course, cuts, ireland, irish, know your onion, know your onions, knowyouronion, knowyouronions, lamb, main, meat, neck, potato, potatoes, shanks, stew | No Comments »
Cut the carrots lengthwise and then slice to around 2,5 cm thick. Tie the bouquet garni herbs with a string. Cut the lamb in large chunks, do not discard the bones. Season with salt and pepper. In a heavy ovenproof pan melt the butter and brown the meat. Remove the lamb and add the chopped onions. Sweat them until translucent. Add the carrots and pearl barley. Return the lamb to the pan and add the bones and the bouquet garni. Cover with water, place the lid on the pan and transfer it to the oven at 170C for 2hs. Adjust salt and pepper to taste, add the potatoes, peeled and cut into large pieces. Cover with lid again and cook in the oven for a further 30 min, until the potatoes are soft and the meat is falling apart. Remove the bouquet garni and shank bones and sprinkle some chopped parsley before serving.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: aubergine, bell, courgette, dish, eggplant, french, know your onion, know your onions, knowyouronion, knowyouronions, pepper, ratatouille, side, stew, tomato, tomatoes, vegetable, zucchini | No Comments »
Blanch the tomatoes in boiling water, then transfer to a bowl filled with ice and water. Remove the skins and cut them into quarters. Remove the pips and chop. Cut the other vegetables in 1 cm cubes. Heat some olive oil in a frying pan and sauté the vegetables, except the tomatoes, over high heat, one type of vegetable at a time. Season each batch with salt and pepper. While sautéing each batch, leave the former batches to drain in a sieve. In the same frying pan, add a bit more oil, the thyme and the rosemary. Brown the onions slightly then add the garlic and tomatoes. Cook until the tomatoes are almost dry and return the other vegetables to the pan. Season again with salt and pepper and simmer for a further 3 minutes. Serve as a side dish, with bread or as a salad.
