Saveur

SERVES 6

Richard Olney preferred to cook this dish in seasoned earthenware, but also recommended enameled ironware (like Le Creuset). This recipe is from his French Menu Cookbook (Simon and Schuster, 1970).

3 1/2 lbs. boneless beef shoulder,
   shank, chuck, or a mixture
4 oz. fresh pork fatback with rind
6 cloves garlic, crushed and peeled
1/2 bunch parsley, leaves finely chopped
1/4 cup cognac
3 tbsp. olive oil
1 bottle good dry white wine
8 oz. fresh pork rib belly with rind
5 oz. pork rind, cubed
6 medium tomatoes, peeled, cored, seeded, and coarsely chopped
2 medium yellow onions, peeled and finely chopped
2 medium carrots, peeled, trimmed, and thinly sliced
1/2 lb. mushrooms, cleaned, trimmed, and finely chopped
3/4 cup pitted black olives
1 tsp. mixed dried thyme, oregano, and summer savory
Salt
2 bouquets garnis (each containing 1 small bunch parsley,
   1 bay leaf, and 1 strip dried or fresh orange peel tied with kitchen twine)
1 cup veal stock, or leftover juice from roasted or braised beef or veal,
   or pot-au-feu bouillon––otherwise 1 cup water

1. Cut beef into fairly large pieces of more-or-less regular shape, respecting, as nearly as possible, the natural muscular structure. Remove rind from fatback, cut into cubes, and set aside. Cut fat into strips approximately

Comments (1)

by malsaleh on 2009-08-31

hello description not complete. thank you

Your Comment

Hey there -- we'd love to hear your opinion, but please sign up or log in first.

Not a Member Yet? Sign up here (it'll only take a moment)
Already a member? Please log in below

Username:

Password:

Forgot your username or password?