It is a variant of a common recipe in the south of France, but we found very similar versions in almost all of Europe. The secret of his success to the meat are soft lies in an extremely slow cooking. KitchenAid oven can extend the cooking time up to 20 hours (!), while maintaining its accuracy and adjusting its temperature to achieve perfect cooking results with a soft and intensity of flavors none.
Ingredients (For 6 people) :
- 1.2 kg of beef to braise
- 30 grams of dried mushrooms, 30 grams dried, chanterelles 30 g dried morels (it is possible to dehydrate the mushrooms with function "Drying" of the oven), or 500 g fresh mushrooms
- 6 ripe tomatoes, peeled and seeded or 1 box of flesh tomatoes
- 4 carrots
- 3 onions
- 2 cloves of garlic
- 1 stalk celery
- 1 bunch of parsley
- 75 cl of red wine
- 10 cl grappa or water life
- 5 tbsp. tablespoons olive oil
- Salt and pepper
- 4 tbsp. tablespoons flour
1. Cut the meat into cubes of 3 cm square. Roll the pieces lightly in flour. Heat the oil in a cast iron pan and let it brown meat cubes in fire keen to get a nice golden color. Add the vegetables and herbs: onions, peeled and cut into slices, sliced carrots, garlic cloves, peeled the celery, parsley, thyme and bay leaf. Salt andpepper.
Let fry for another 5 minutes, stirring regularly. Add the tomatoes. Cook for another 5 minutes, pour the wine and grappa. Add if needed hot water so that the meat is covered in flower.
2. Cover, bake at the recommended level on the screen selecting the command "Func. Special - Sabbath. "One hour before the end of cooking, add the mushrooms you have hewn and facts soak before. Correct the seasoning with salt and pepper and if you add a pinch of pepper.
This stew is excellent accompanied by potatoes porridge or polenta, typical of northern Italy and southernFrance.
Note : the cocotte used should have a metal button to to go in the oven.
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