Bell Pepper, grn
Wine Vinegar (4)
- Blanch ONIONS in boiling water for one minute to make them easy
to peel. Cut off the tips and pull the peels down around the root end.
Cut off as little as possible at the root end so the onions hold together
- Fry Onions in Olive Oil (use Pure, not Virgin) slowly
turning now and then until lightly browned. Keeping the oil at about
350°F/175°C this will take about 15 minutes.
- Trim the BEEF of any excess fat. Fry in the same Oil
until nicely browned on all sides, This will take about 20 minutes for a
3 pound lump of beef, keeping the oil at about 400°F/200°C.
See Note-5 for details.
- Roast GARLIC. Wrap the whole head in foil, stick it with a skewer
for easy handling, and roast it over a gas burner (or whatever you can
manage). Turn frequently, and it's done when you see wisps of smoke.
Let cool, then remove skins.
- Peel TOMATOES and cut into pieces about 3/4 inch on a side. Cut
CARROTS into large chunks. Dice BELL PEPPER about 3/4 inch.
- Put Beef, Onions, Garlic, Tomato mix,
and Bay Leaves into a large Dutch Oven.
- Add Stock and bring to a boil. Simmer slowly, tightly covered,
for about 1 hour if beef is Chuck, 1-1/3 hour if Round.
- Meanwhile, peel POTATOES and cut into largish chunks. Hold in
a bowl of cold water until needed.
- Grind together All Seasonings.
- When Beef has cooked its allotted time (see above), add
Potatoes and Seasonings. Bring back to a boil and continue
to simmer for another hour.
- Lift out Beef and set aside to let cool.
- Strain out Vegetables and set aside.
- De-fat Sauce using your gravy separator. Put in a sauce pan and
simmer down to about 1/3, or whatever looks right for your stew. When
reduced, stir in Wine Vinegar.
- When Beef is thoroughly cold you can slice it neatly with a razor
sharp slicing knife. Slice across the grain so it isn't stringy. For a
party dish cut the pieces smaller.
- Arrange Vegetables in a deep ovenproof dish. Arrange Beef
embedded in the center. Pour sauce over it all and slide into the oven
to reheat - see Note-y for alternative.