| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 1 | Onion; coarsely chopped | |
| 2 | tb | Chopped fresh parsley -or- |
| 1 | tb | Dried parsley flakes |
| 1 | ts | Crushed dried leaf thyme |
| 2 | Bay leaves | |
| 2 | tb | Coarsely ground black pepper |
| 2 | tb | Pickled green peppercorns; crushed |
| 2 | tb | Extra-virgin olive oil |
| 3 | c | Burgundy or other dry red wine |
| 3 | lb | Beef sirloin; cut in 1" cubes |
| 2 | tb | Lard |
| 1/4 | c | Unsalted butter |
| 1/4 | c | Dry brandy |
| 2 | c | Double-strength beef broth |
| 36 | sm | White boiling onions |
| 2 | Cloves (large) garlic; minced | |
| Salt to taste |
INSTRUCTIONS
Combine chopped onion, parsley, thyme, bay leaves, black pepper, green peppercorns, oil & wine in a 2-quart glass or stainless steel bowl. Stir to blend well. Add beef, stir well & let stand at room temperature at least 2 hours, stirring occasionally. Melt lard & 2 Tbs butter in a large, heavy saucepan. Drain beef cubes, reserving marinade. Add beef to pan; cook until browned, stirring as needed. Add brandy and flame carefully, stirring so it ignites well. Add reserven marinade & broth. Bring to a boil; reduce heat, cover & simmer 2-3 hours until beef is tender. Meanwhile, prepare onions. Cut stem & root ends off each; cook in boiling water 10 minutes, then pop onions out of their skins. Melt remaining 2 Tbs butter in a heavy skillet; add onions & garlic. Cook until onions are golden brown, then add to stew & simmer at least 30 minutes longer. Taste & add salt, more wine or other seasonings as desired. Makes 6 to 8 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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