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Catalan beef stew with chocolate

Catalan beef stew with chocolate is on the menu from resident chef Nigel Barden in today's mouth-watering 'Foodie Thursday'. Plus, Simon has another one of your confessions for the collective to mull over.

1 hour, 55 minutes

Last on

Thu 13 Oct 2016 17:05
大象传媒 Radio 2

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Catalan Beef Stew with Chocolate (Estofat de Buey amb Xocolata)

by听Monika Linton听蹿谤辞尘听Brindisa, The True Food of Spain (4th听Estate)

听

This is a favourite recipe from Colman Andrews鈥� book 鈥楥atalan Cuisine鈥�, published by Grub Street back in 1997 and has kept our family nourished and centrally heated through many a winter.听 What is really satisfying is that when you look into the pan towards the end of cooking time, you think, 鈥楳mm, a bit grey and plain looking鈥� and then you put in the chocolate and cinnamon, and in front of your eyes it turns into a rich, dark, velvety and aromatic sauce.听 Sometimes I cook the stew without the potatoes, but serve boiled ones on the side; at other times I serve it with rice, or root vegetables.听 Coleman suggests you can substitute the botifarra with three good English sausages if necessary.

听

Serves 4

听

Prep time: 20 mins

Cooking time: 3hrs

听

Ingredients

60g thick bacon, sliced

750g braising steak, cut into chunks about 4cm

250ml听vi ranci,听or dry sherry

2 onions, chopped

4 cloves of garlic, finely chopped

1听farcellet听or bouquet garni (a bay leaf, a sprig each of thyme, marjoram and savory, if you can find it or use sage instead, tied together)

1 tbsp chopped parsley

1 tbsp flour

sea salt and freshly ground black pepper

20g good dark chocolate, finely grated

录 tsp cinnamon

500g new potatoes

1 tbsp olive oil

1听botifarra听sausage, cut into 1cm slices,听or substitute with 3 good English pork sausages.

听

Method

Saut茅 the bacon in its own fat in a heavy-based casserole over a low heat until golden brown but still juicy.听 Remove with a slotted spoon and keep to one side.

Put the beef into the pan of bacon fat and lightly brown on all sides, then return the bacon pieces to the casserole.

Pour in the听vi ranci听or sherry and bubble up, stirring and scraping all the bits from the base of the casserole.听 Add the onions, garlic,听farecellet,听and parsley and stir in the flour.听 Then pour in 500ml of water and season.

Bring to a simmer, then cover the casserole and cook gently for around 2陆 hours, stirring occasionally.听

Add the chocolate, cinnamon and potatoes and continue simmering for another 30 mins or so, until the potatoes are tender, adding more water if necessary.

Just towards the end of the cooking time, heat the oil in a frying pan and saut茅 the slices ofbotifarra听until golden.听

Lift the bouquet garni from the stew and serve, garnished with the fried听botifarra听slices on top.

Broadcast

  • Thu 13 Oct 2016 17:05
    大象传媒 Radio 2