| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Main course, Soups & ste, Beef | 6 | Servings |
INGREDIENTS
| 2 | lb | Beef chuck |
| 1 1/3 | c | White wine vinegar |
| 1/4 | c | Olive oil |
| 1/2 | ts | Salt |
| 1/2 | ts | Fresh ground pepper |
| 1 | Bay leaf | |
| 2 | Cl Garlic; peeled and crushe | |
| 1 | ts | Minced fresh thyme |
| 2 | Narrow strips orange peel | |
| 2 | c | Dry red wine |
| 2 | tb | Minced parsley; for garnish |
| Buttered noodles; | ||
| For accompaniment |
INSTRUCTIONS
Recipe by: the California Culinary Academy Preparation Time: 18:0 1. Trim meat of excess fat and cut into 2-inch cubes. In a large bowl, whisk together vinegar, 2 tablespoons of the oil, salt, pepper, bay leaf, garlic, thyme, and orange peel. Add meat, cover bowl with plastic wrap, and refrigerate for 12 to 18 hours. Drain meat, reserving marinade. Pat meat dry with paper towels. 2. In a Dutch oven or large skillet with lid, heat remaining 2 tablespoons olive oil over moderately high heat. Brown meat well on all sides. Add wine and reserved marinade. Bring to a simmer and cook, uncovered, for 3 minutes. Reduce heat to maintain a bare simmer. Cover and cook until meat is meltingly tender (about 3 hours). For best flavor, allow stew to cool to room temperature, then refrigerate, covered, overnight. Reheat gently to serve. Ladle stew into warm soup bowls, over buttered noodles, if desired, and garnish each serving with parsley. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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