There be beef here!

Oh, the weather outside is frightful, but the aroma from my kitchen is delightful…  Here is my Boeuf Stew avec vin rouge ala Jacques Pepin. (in case you can’t read my terrible French, that’s Beef Stew in Red Wine Sauce)  A lot easier to prepare, I should think, than Julia’s Beouf Bourguignon… which I am still going to try one day!

With apologies to my vegetarian readers, but like they always say in Hornblower: “there is nothing quite like a good piece of fillet“, but in this case, it’s actually flatiron steak.

As you can see, my lardons are not exactly frizzled… I am just like Bridget Jones in that respect.

A few wine choices.  Since the Sobon Zin is already open… it pairs well, but I am inclined to believe the Sangiovese would pair better.  I’m not going to open just yet; will  save for another day.

The stew is very, very VERY rich, so I’m quite full and happy…


5 thoughts on “There be beef here!

  1. Is that a Le Creuset pan? Only the best. It looks gorgeous. I am currently a fan of oxtail. It cooks so easily. Fry oxtail in hot oil. Silce 2-3 onions, 1 celery stalk, 5-6 carrots, thyme, a bayleaf, peppercorns. Pour in a bottle of red wine and cook on low for 5 hours. Divine! Happy un-christmas!! xxx

    • Sorry, but we impoverished writerly types can not possibly afford Le Creuset… but we can afford Martha Stewart on sale at Macy’s avec “coopins”. Happy Christmas to you, too (oh, and I do adore a nice oxtail, too!)

  2. Being from the south, oxtails in collard greens or any green leafy veggy is outstanding! But since I had oxtailed cook in rice with spices from the Virgin Islands…it is an orgasmic experience for the mouth…lol

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