by pierino
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pierino's Notes:
Expand2 pounds beef or veal bones (latter preferred) Ask a question about this ingredient
2 carrots, cut in large pieces Ask a question about this ingredient
1 sweet onion, cut in large pieces Ask a question about this ingredient
1 leek Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 handful fresh thyme on the branch Ask a question about this ingredient
3 pounds veal (or beef) short ribs Ask a question about this ingredient
1 1/2 cup the beef stock which you’ve labored over for a full day (one day ahead) Ask a question about this ingredient
1/2 bottle of red wine Ask a question about this ingredient
4 cloves garlic, peeled Ask a question about this ingredient
1 medium onion, peeled and sliced Ask a question about this ingredient
2 carrots sliced into large rounds Ask a question about this ingredient
2 slices of guanciale or unsmoked pork belly Ask a question about this ingredient
2 long strips of orange peel Ask a question about this ingredient
3 or 4 sprigs of fresh thyme Ask a question about this ingredient
1 branch rosemary stripped of leaves---you use the leaves not the branch Ask a question about this ingredient
1 branch lavender stripped of leaves (you do grown your own right?) Ask a question about this ingredient
1 tablespoon marjoram (or substitute oregano) Ask a question about this ingredient
3 flat anchovy filets, chopped up Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 handful oil cured, black olives Ask a question about this ingredient
1 tablespoon white peppercorns left whole Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
Make the stock by browning the bones, carrot and onion in a roasting pan in a hot oven. If you like, paint them with some tomato paste.
Ask a question about this stepWhen the bones etc. are nicely colored and your kitchen smells like Satan’s gymnasium transfer all to a stock pot and cover with water.
Ask a question about this stepMake a bouquet garnie by splitting the leak lengthwise, and cut off most of the top. With kitchen twine bind the herbs (bay leaf, parsley, thyme) between the leek sections. Add to the stock components.
Ask a question about this stepBring everything slowly to a simmer, skimming foam as needed. DO NOT BOIL or your stock will be cloudy.
Ask a question about this stepSimmer the stock for 6 to 8 hours. Finally, line a chinois with cheesecloth and strain. Discard the bones and bouquet and stuff. If you are obsessive like me, take another piece of cheesecloth and strain a second time. If you are obsessive like Keller, strain twenty more times.
Ask a question about this stepRefrigerate overnight. In the morning skim the fat cap off of what should be a nice looking gelatin.
Ask a question about this stepBut before you go to bed, in a large bowl add the short ribs, the garlic, carrots, onions and white pepper corns. Douse everything with the wine. Cover and refrigerate overnight. Turn several times while your marinade performs its magic.
Ask a question about this stepGive yourself a four hour lead time, beginning by removing the bowl from the refrigerator and letting the contents come back to room temperature. SAVE the marinade.
Ask a question about this stepIn your casserole over medium high heat add the olive oil to coat the bottom. Add the guanciale or pork belly and let it begin to develop some color. It’s like frying bacon but you don’t want it curly and crispy.
Ask a question about this stepBrown the veal ribs on all sides. Add the anchovies and give a quick stir. Off heat add the marinade and beef stock, the bay leaf, the olives, orange peel and herbs. Season with salt and pepper. Cover and bring to a simmer. A simmer is not a slow boil; it’s really just some bubbles that find their way to the surface. With the cover slightly ajar cook in this way for about two or three hours or until the meat is meltingly tender.
Ask a question about this stepRemove the bay leaf and plate it up. I’ve served it with white beans but it’s very good with flat noodles or other pasta.
Ask a question about this stepNotes: For the stew herbs you are really using herbes de Provence. You can substitute the jarred kind. But how often do you really use that? If you have fresh herbs around you can combine your own.
Ask a question about this stepThanks! Earthenware is pretty neat isn't it? I'll be using one of my dishes today for something else, a Portuguese style braised chicken thigh dish.
Wow, FLAVOR packed!
Thanks Brother T. I love Camargue red rice---when I can find it. Right now I have Bhuttanese red on hand.
Actually I kind of like Purgatory. Beats the hell out of Limbo after the Vatican foreclosed on it.
a little bit of the Camargue red rice on the side and I think this would have carried you past Purgartory
hit the submit button to soon, really nice recipe
Source; Mario Batali's dad (very nice man by the way) http://www.salumicuredmeats.com/
Another good producer of guanciale is La Quercia, somewhere deep in one of those square states.
Responding to your comment about Dante's journey . . . I never got out of the selva scura . . . . just never could figure out that diritta via smarrita. ;o)
Reminds me a lot of the Daube I've made for years, but with beef, not veal . . . and I've always just used a bit of bacon, not having had pork belly or guanciale conveniently available until recently. I like to use tangerine peels instead of orange, too, to mix things up a bit. Really nice recipe. I bet it's much more delicate using veal. Lovely!! Thanks for posting it. P.S. How do you know what Satan's gymnasium smells like, anyway? ;o)
I recreated Dante's journey but never climbed higher than Purgatory.
That was supposed to read "herbes de provence" not "provenance"
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Do you have a favorite source for cooking lavender? I'll be running out of my jarred version soon. Oranges and olives, what's not to like? Is there a good substitute for the pork belly?
I grow my own lavender. But the easiest solution is to just adjust the seasoning by substituting herbes de provenance as lavender is an essential component of this mix. Pork belly is easy to find if you have Chinese or Japanese markets nearby. Otherwise you can use pancetta. The key thing is that it should not be smoked.
Thanks for the recipe Pierino. Sounds so good. Naked, Hood River Lavender in Oregon grows fantastic culinary lavender. They are on line. I've given up on growing anything. Between the deer and the neighbors' trees, I have no luck.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Great recipe pierino. This one makes me salivate just reading and am going to make as soon as I get my hands on some veal or short ribs. I have rain in my forecast so I think this will be great for the weekend! Thanks for turning me on to Emile Henry earthenware I haven't touched my Le Crueset since it arrived.