INGREDIENTS

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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