The French name for this dish means a good piece of meat stewed in wine. This dish is especially loved in the southern provinces of France. You can safely change the ingredients when making it, because the secret to success is red wine. It may seem unusual, but you really need a whole bottle of wine, and preferably a good one.
Walnuts in winter are easy to find – they are sold at any market.
1 kg. Beef cut into pieces (about 5 cm each)
2 medium sized carrots
60g thinly sliced bacon
500g peeled walnuts
2 onions, one of them stuffed with cloves
4 garlic cloves
1 tsp. ground black pepper
4 tbsp. olive oil
2 tbsp red wine vinegar
8 coriander seeds
1 bottle of red wine
1 tbsp. brandy
2 tbsp flour
1 large sliver of orange zest
2 tsp. thyme
1 bay leaf
1 bunch of parsley
How to prepare:
Take a large pot in which all the meat will fit. Put the chopped onion, garlic and meat into the pot along with the carrots, thyme, bay leaf, coriander seeds, pepper, onion with cloves and pour two tablespoons of olive oil, vinegar and brandy and a bottle of wine.
Stir everything well, check that the meat is completely covered with marinade, and put the pot in the fridge overnight.
Then you need to prepare the walnuts. Boil a small bowl of water and lower the walnuts into it, gently cracking them into halves with a sharp knife, cook them for 30 minutes, adding water as they evaporate.
While the nuts are cooking, preheat the oven to 180 degrees, take the pan with marinade out of the fridge and transfer the meat, vegetables and the resulting sauce to another, necessarily dry pan.
Pour 2 tablespoons of olive oil on the bottom and brown the meat on all sides in it. It does not matter if pieces of carrot or onion slip into the pan along with the meat.
Take the meat out, replace it with bacon, and fry until crispy, too. Taking out the bacon and stirring vigorously the resulting sauce, quickly sprinkle the flour into it. Now pour two cups of the marinade into the pan and cook, stirring vigorously, until the mixture thickens.
Then transfer everything back to a large saucepan, cover with a lid, and stew in the oven for 2 hours. That’s enough time to peel the walnuts – carefully, leaving them as whole as possible. But don’t forget to cool them down properly first.
After 2 hours, remove the clove-sprinkled onions from the pot and add the walnuts and orange zest to the brew. Put the pot in the oven and stew for another 2 hours.
The dish is ready! Bon appetit!