3 pounds Chuck roast, cubed
2 beef shank with marrow
2-3 tablespoons Korean red pepper flakes
1/2 cup bacon, cubed
1/4 cup carrots, brunoise
1/4 cup celery, brunoise
1/2 cup onions, bruinoise
1 tablespoon tomato paste
2 tablespoons flour
6-8 cippolini onions, peeled, halved
1 cup carrots, large chunks
2 sprigs thyme
1 bay leaf
4 cloves garlic, peeled
1.1/2 cups beef stock
3-4 cups red wine (dry)
1. Pat meat dry and season generously with salt, pepper and korean red pepper flakes, try not to weep as meat must be dry in order to brown properly
2. Fry bacon cubes till crisp, remove, pour off half the fat set aside, resist the urge to do a shot of bacon fat with bacon bits, it will do you no good.
3. Brown meat in bacon fat, do this in batches, you don’t want to crowd the meat, it needs space (sob), set the browned meat in a bowl so to catch any juices
4. Pour off a bit of the beef fat and add mirepoix (carrots,celery. onion), bay leaf & thyme, season with salt & pepper and sweat
5. Add tomato paste, push the mirepoix off to the side of the pan and make a little solo area for the tomato paste, push and prod it a bit till it starts to turn rusty in color, when that happens mix it all up together
6. Sprinkle flour over the veg and stir that a bit to cook the flour
7. Add in carrot chunks, cippolini onions and any bacon bits left over from your constant snacking. Stir that in as well
8. Pour a small bit of the beef stock in to the pan, just enough to get all the fond, really get in deep to get to the bottom of it all
9. Add beef chunks along with all of the juice that may have seeped out
10. Add remaining beef stock and whatever wine you have not guzzled along side the bits of bacon.
11. Cover, put on back burner and let it stew, simmer for about 3 hours..on low. Go out and get your nails done or go to best friends house, do something constructive, do not stare at it willing it to be done whilst drinking more wine or eating bacon.
12. It will be done when the meat is soft and welcoming, the marrow has oozed from the bones and the onions have disintegrated in to gooey sweet bits.
13. If you’ve got it in you.. this would be wonderful with buttery mashed potatoes…though you could add a few cube potatoes in about 2 hours in to the cooking time if you like.
Parsley Lemon Horseradish Gremolata:
1 cup chopped parsely
2 tablespoons lemon zest
1 tiny garlic clove, smashed to pieces
1 tablespoon olive oil
1 teaspoon korean red pepper flakes
3 tablespoons fresh grated horseradish
squeeze, lemon juice
fleur du sel
1. Combine everything but the fleur du sel.
2. Sprinkle a bit over bowl of warm stew, add flurry of fleur du sel..relax enjoy…