At first glance, the beef should be bright and of a beautiful red color. The fat, slightly yellow, separates well the muscular masses. In some pieces, it forms, between the nets of the flesh, a fine network: the meat is called “marbled”. A marbled meat – like the rib or entrecote – owes its fondant, its perfume and flavor specific to its fat.
The day before, put the meat in a marinade consisting of wine, vinegar, carrots, two sliced onions, bouquet garni, a drizzle of olive oil, salt and pepper.
Fry the cut breast into small pieces and a coarsely chopped onion with the tomato paste, 2 crushed garlic cloves and the cloves.
Add the previously drained meat and mop. Sauté for a few minutes, then wet with the marinade and leave to boil until the marinade has reduced by about a third. Add the bouquet garni, 4 cloves garlic unpeeled, the juice and zest of the orange, the carrots of the marinade, olives and parsley. Reduce heat and let simmer for 2 hours.
Pour the preparation into a daubière, stick the lid with a dough made of a little flour and a little water and put in a sweet oven. Cook for 1 hour.
Serve with macaroni and a minervois red wine.
If you do not have enough time, you can also cook the meat for 40 minutes in the pressure cooker before putting it in the oven. In both cases, do not hesitate to prepare the stew the day before: it will only be better.
Éric Renaud, of the restaurant of the “Polo de Bagatelle”, (Route des Moulins, 75016 Paris) imagined a beef stew with prunes and pine nuts.
In a casserole, he grabs 1 kg of beef, detailed in cubes, in 1 dl of olive oil. He reserves the meat and then returns to the casserole 300 g of onions.
It deglaces with 1 tablespoon of Armagnac and 1.5 dl of white wine. It adds 400g of tomato pulp, a little paprika, cinnamon, 1 bouquet garni and 4 cloves of unpeeled garlic. It leaves to simmer and adds ½ l of veal stock. He puts the meat in the casserole and the embers in the oven, over low heat, for 5 hours. He raises the rimmed pieces of a thick slice of onions cooked in olive oil and serves them, topped with a poached and glazed prune decorated with pine nuts. It offers a garnish of fresh noodles with margarine.