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FareShare Gazette -- September 2008 Recipes

FareShare Gazette -- September 2008 Recipes is built on Olive Oil, Lemon Juice, Organic Beef Stew Meat, Olive Oil Or Vegetable Oil, and Salt Pork Cut. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/4 cup
• 4 lb
• 3 tbsp
• 1/4 lb
• 1 cup
• 2 cup
• 3 tbsp
• 1/2 cup
• 1 cup
• 28 oz
• 4 tbsp

Method (preview)

1. 1

   Place meat in a medium size bowl and add wine, olive oil, lemon juice, garlic and herbs.

2. 2

   Stir to combine.

3. 3

   Let marinate for at least two hours to overnight.

4. 4

   In a Dutch oven, heat the olive oil and render the salt pork until browned.

5. 5

   Remove from pan and set aside. Add the leeks, carrots, onions, garlic and saut� until lightly browned. Remove from pan and set aside.

6. 6

   In a large mixing bowl, toss the meat with the flour and salt and pepper to taste.

7. 7

   Brown meat in batches in the Dutch oven and remove from pan.

8. 8

   Deglaze pan with red wine.

9. 9

   Add stock, vegetables, beef and salt pork, chopped tomatoes, reserved juices, marinade and bay leaf.

10. 10

    Bring liquid to a simmer.

11. 11

    Cover the pan and braise the meat until it is fork tender, about 2 1/2 to 3 hours.

12. 12

    Meanwhile bring a pot of water to a boil. Blanch onions until tender.

13. 13

    Remove from pot and cool.

14. 14

    Bring a large pot of water to a boil. When water comes to a rolling boil add noodles and cook until tender.

15. 15

    When meat is cooked and tender, add pearl onions and mushrooms and heat through. Adjust seasoning with salt and pepper and serve over noodles.