Beef In Claret Recipes

Steps:

• Cook the bacon in a frying pan until it is lightly brown.
• Add the onions and cook uncovered for roughly ten minutes.
• Then add the mushrooms, stir, cover and cook gently for a further ten minutes.
• Preheat the oven to 300F/150C/Gas Mark 2.
• Cut the stewing steak into cubes roughly 1½" square.
• Heat the oil in a frying pan and brown the cubes of meat.
• Place in a casserole, add the garlic and sprinkle the flour over the meat.
• Place in the oven uncovered for 15 minutes to continue the browning process.
• Stir from time to time.
• Add the wine, light seasoning and herbs.
• Cover and simmer for 3 hours or until the meat is tender.
• Remove from the oven and stir in the trimmings.
• Heat for a further five minutes and serve with boiled potatoes sprinkled with chopped parsley.
• If you have another bottle of Burgundy or Beaujolais to drink with the meal- so much the better!

Steps:

• Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.

Steps:

• 1. Select your eggplant! Experts say the ones with the ovals at the bottom are females of the species, and they are supposed to taste better. (No, I'm not making this up.).
• 2, In salted boiling water, cook eggplant to soften it up for 5 minutes. Or, alternatively, just cook it in the microwave for 10-15 minutes. It's easier.
• 3. In a 6-quart casserole dish, render bacon until crisp; drain and reserve. In the remaining bacon fat, cook onions and garlic until onion is translucent. Drain off excess fat. Add meat and brown.
• 4. Combine tomatoes, a 6-oz can of tomato paste, and seasonings. Mix flour and water in separate dish until smooth, then add to tomato sauce mixture. Now add meat mixture, stirring to blend.
• 5. In casserole, add alternate layers of eggplant and meat mixture. Top with reserved bacon bits and grated cheese. Bake, uncovered, at 350 degrees F for 30 minutes.