| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Long macaroni |
| 1 |
tb |
Butter |
| 2/3 |
c |
Freshly grated Parmesan or aged Gruyere Cheese or a mixture of both |
| 5 |
lb |
Boneless lean stewing beef; cut into 1 1/2 inch cubes |
| 5 |
oz |
Salt pork with the rind removed; blanched in boiling water for 5 minutes, drained and finely diced |
| 3 |
tb |
Olive oil |
| 5 |
|
Cloves garlic; crushed |
| 2 |
|
Sprigs thyme |
| 3 |
|
Bay leaves |
|
|
Coarse salt and freshly ground pepper |
| 2 |
|
Carrots; quartered lengthwise |
|
|
About 1 quart red wine |
INSTRUCTIONS
From: Bulldogfla <Bulldogfla@aol.com>
This tastes just as good when reheated, and the leftover meat can be
chopped and used in a ravioli filling.
In an earthenware or cast iron casserole with a lid, briefly saute the
diced pork in the olive oil. Add the beef, garlic cloves, thyme, bay
leaves, salt, pepper and the carrots. Pour in the wine, making sure it
covers the meat completely. Cover the pot with a piece of buttered wax
paper or aluminum foil tied on tightly, then put on the lid. Bring to a
boil and simmer for three to four hours. At the end of the cooking time,
skim to remove excess fat from the surface.
Cook the macaroni in plenty of boiling salted water until done, about 20
minutes. Rinse in cold water and drain. butter a shallow baking dish and
cover with a layer of macaroni. Sprinkle with some of the cheese, then add
a layer of macaroni, and so on until the dish is full, ending with cheese.
Moisten well with gravy from the beef. Brown in a preheated 425 degree oven
for seven or eight minutes. serve the macaroni from the baking dish, the
braised beef from the casserole.
Posted to recipelu-digest by jeryder@juno.com on Mar 10, 1998
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