Bonsoir Mon Ami! I have visited alot of your blogs and have found some fab recipes! I have been needing some inspiration for dinner and thank you to all you fabulous cooks out there, some new recipes have been add to our family meals...tres bien!
I thought I'd share a new one that I tried tonight. In English, it is called Braised beef cheeks and Parmesan Macaroni. It did turn out delicieux!
I found the recipe in the cook book by Sharon O'Conners called Bistro. This is a very good cook book! Mrs. O'Conners takes us on a visit all around Paris to different amazing Bistros and show cases their signature dishes. You also recieve a CD of Parisian Bistro music...lovely.
Well, this is a picture of the meal... from the book...'cause we were soo hungry we ate it up before we could get a picture. LOL!!!
Here is the Recipe...Hope you enjoy!
Ingrediants: ( I had everything sans(without) the juniper berries)
2 pound of beef cheeks, beef chuck, or lean stewing beef trimmed of all fat and gristle and cut into 2-inch cubes
2 Onions
2 Carrots, peeled and chopped
1 Garlic clove, minced
12 Black Peppercorns
1 whole clove
4 Juniper berries
Bouquet garni: 1 parsely sprig, 1 thyme sprig,1 bay leaf tied in cheesecloth square.
1 bottle full bodied red wine
2 Tablespoons peanut oil
3/4 cup butter, cut into small pieces
One 1/2 ounce square unsweetened chocolate, chopped
Salt and freshly ground pepper to taste.
Parmesan Macaroni
1 pound elbow macaroni
2 cups heavy cream
1 cup grated Paremesan cheese
Salt and freshly ground pepper to taste.
In a large bowl, combine the beef, onion, carrot, garlic,peppercorns, clove, juniper berries, and bouquet garni. Pour in red wine, cover the bowel with plastic wrap and refrigerate for 24 hours.
Preheat the oven to 300F. Using a slotted spoon, transfer the meat to a plate. Transfer the vegetables to a separate plate. Reserve the marinade.
In a large saute pan or skillet over high heat, heat the peanut oil and brown the meat on all sides. Using a slotted spoon , transfer the meat to a Dutch oven or large casserole.
In the same pan, saute the vegetables over medium heat until soft, about 5 min; transfer to the Dutch oven or casserole. Add the reserved marinade to the saute pan or skillet, stirring to scrape the browned bits from bottom of the pan, simmer for 5 min. Pour the liquid into the Dutch oven or casserole and, if necessary, add water to just cover the meat. Cover and bake in the preheated oven, stirring occasionally, for 2 to 3 hours for chuck or stewing beef, 6 hours for beef cheeks, or until the meat is extremely tender.
Using a slotted spoon, transfer the meat to a plate. Strain the sauce through a fine-meshed sieve, pushing the vegetables through with the back of a large spoon, and skim off the fat. Pour the sauce back into the pan and boil until reduced by a third. Reduce heat to low and swirl in the butter and chocolate. Season with salt and pepper. Just before serving, add the meat and heat through.
To make the macaroni: In a large pot of salted boiling water, cook the macaroni until al dente, about 10 minutes; drain. Return the macaroni to the pot. Stir in the cream, Parmesan cheese, salt, and pepper and cook for 5 minutes.
Meanwhile, preheat the broiler. Transfer the macaroni to a gratin dish and place under the preheated broiler just until the cheese is browned and sizzling. Arrange a portion of stew and macaroni on plate and serve immediately. Makes 4 servings.
Well... I hope you guys enjoy it as much as we did! Think of it a French comfort food! Bon appetit.
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