Bourguignonne refers to any dish cooked in the style of Burgundy, France. This dish is similar to classic boeuf bourguignonne (French beef stew), which is beef braised with red wine and mushrooms. Although oxtail was once the tail of an ox, these days the bony cut can be beef or veal origin. Also note that mashed potatoes would make the perfect side dish. And if you desire a gluten free side dish, mashed cauliflower works just as well.
8 slices fatty bacon, chopped
3 large fresh Italian parsley sprigs
3 large fresh thyme sprigs
2 large fresh bay leaves, bruised
1 tablespoon plus 1 1/2 cups all purpose flour
1 tablespoon unsalted butter
1/4 teaspoon ground nutmeg
4 to 4 1/4 pounds meaty oxtail pieces, trimmed of excess fat
2 cups chopped onions
1 cup diced carrot plus 6 medium carrots, cut into 2-inch chunks
4 large garlic cloves, peeled; 1 minced, 3 left whole
1 3/4 cups beef broth
1 1/2 cups red Burgundy wine (such as Beaujolais)
1 pound crimini (baby bella) mushrooms, cut into 1/4-inch-thick slices
12 small shallots, blanched 1 minute, peeled
Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. Return 6 tablespoons drippings to pot (add olive oil, if necessary, to measure 6 tablespoons total; reserve bacon for another use). Tie parsley, thyme, and bay leaves together for bouquet garni. Stir 1 tablespoon flour and butter in small bowl to smooth paste.
Whisk 1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat.
Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch.
Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Sauté until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer.
Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper.
This dish can be made 1 day ahead. Allow it to cool for 1 hour, then refrigerate uncovered until cold, then cover and keep refrigerated. To serve, rewarm over low heat before ladling into serving bowls.
February 18 has been designated as “National Drink Wine Day” and there is no better way to celebrate than this red wine marinated chicken braised to tender perfection, and then glazed in a sweet, spicy and tart pomegranate sauce. You can tailor this recipe to use any kind of sweet wine that you like the best, ,which may include Port, Merlot, Chianti or Shiraz. Who needs a fork? This chicken is so sticky, icky, finger lickin’ good!
Serves 4 to 6
Ingredients: For the Marinade:
2 cups sweet red wine (like a Shiraz)
1/4 cup brandy
1 carrot, grated
1 red onion, grated
2 bay leaves
For the Chicken:
3 1/2 pounds chicken thigh and legs
¼teaspoon ginger powder
¼teaspoon garlic powder
¼ teaspoon cumin
Kosher salt, to taste
Ground black pepper, to taste
2 Tablespoons olive oil
For the Glaze:
½ cup 100% pomegranate juice
1/4 cup Tablespoons honey
1/2 cup sweet chili sauce
1/4 cup rice wine vinegar
6 Tablespoons brown sugar
1/2 Tablespoon soy sauce
1 lime, juiced
3 garlic cloves, minced or pressed
Kosher salt, to taste
Ground black pepper, to taste
Pomegranate arils, for garnish
Freshly chopped cilantro, for garnish
Pat the chicken dry with paper towels. Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl. Season the chicken with salt and pepper.Add the chicken and seal the bag with as little air as possible, leaving it in the bowl. Marinate the chicken in the refrigerator for a day, turning it from time to time; the bag ensures that all of the chicken is kept moist with marinade.
Preheat oven to 375°F
Remove the wings from the marinade.Thoroughly pat dry the wings using paper towel. Add the chicken to a large bowl and coat with b, spices, salt and pepper.
In another large bowl, whisk together pomegranate juice, honey,chili sauce, vinegar, brown sugar, soy sauce, vinegar, lime juice, garlic and salt and pepper to taste. Set aside.
Heat a large oven-safe Dutch oven over medium-high heat and add olive oil.Place the marinated, seasoned chicken in the Dutch oven and sear on each side until deeply golden and brown, about 5 minutes per side. Remove chicken and place on a plate. Pour off the oil and lower the heat to medium-low. Deglaze the Dutch oven by pouring the glaze mixture into the pot. Whisk, allowing the sauce to bubble and simmer for 1 to 2 minutes. Place chicken back in the skillet and turn and toss to coat. Bake covered for 20 to 25 minutes. Remove the chicken, place on a rack and set aside.
Return the Dutch oven to the stovetop and cook the glaze, stirring occasionally until the sauce has reduced and thickened. Taste the glaze and adjust the seasoning with salt and pepper, if needed. Return the chicken to the Dutch oven and toss until well coated.
To serve, remove chicken and arrange on a large platter. Garnish with chopped cilantro and pomegranate arils.
This is a very typical dessert served in Spain on special occasions and during the holidays. It is a favorite among home cooks, mainly due to its ease of preparation and simplicity of ingredients that can found in the pantry.
In addition there are many different varieties of pears, being available in your local markets throughout the year. Note that the winter pears are thicker with a rough skin that is golden yellow with brown flecks in color. They also tend to be more aromatic and acidic flavor and the texture of the pulp tend to be grainy. To make this dessert, the best pears are bell-shaped, such as the Bartlett variety that is tender and juicy, or the Abate Fetel that is found in Spain and Italy.
A favorite native variety of Italy that was bred by a group of monks in the 15th century, the Abate Fetel pear is a very special delicacy. Tall and slim with an attractive yellowish brown russet over green exterior, it has a rich sweet taste that is much more pronounced than the more common Anjou and Bartlett varieties. Usually eaten when just barely soft, the Abate Fetel pear has a slightly crisp yet melting texture. It is excellent for baking as well as eating out of hand.Usually available from Argentina between April and May, always choose fruit that is hard to firm with no external stem punctures or bruising. Keep refrigerated as Abate pears will ripen very quickly at room temperature.
In keeping with tradition a red wine from the Ribeira Sacra region of Spain is a favorite wine to use in this dish. Ribeira Sacra DO (Denominación de Origen) is a winegrowing zone at the heart of Galicia, north-western Spain. Its boundaries are marked roughly by the Mino and Sil rivers, both of which flow down from the Cantabrian Mountains en route to the Atlantic Ocean.
Thousands of years before the lucrative global wine economy of today, Romans carved terraces on slopes in Ribeira Sacra that rose at precipitous angles from the rivers below. They planted vines to keep themselves supplied with wine. Over the centuries, monks expanded and maintained the network of vines during the Middle Ages, which was farmed by the church and by locals, for whom grapes were just one of many subsistence crops.The name Ribeira Sacra means ‘Sacred Shore,’ which most likely references the numerous monasteries in the area.
The landscape of the region is dotted with Romanesque architecture, and the steep slopes and canyons overlooking the two rivers are dominated by beautiful banked terrace vineyards. Here, gradients can reach up to 85 percent, making vineyard work laborious or heroica (heroic), as it is known locally. The Ribeira Sacra area, which today covers around 1200 ha (2965 acres), was accorded DO status in 1996.
Unlike most Spanish reds, these are cool-climate wines, defined as much by the rainy, temperate Atlantic coast as the soils, the slopes and the people who farm them. The reds are made predominantly of the mencía grape, which is also the basis for the reds of the Bierzo region to the east. But where the Bierzo wines tend to be denser and burlier, the best reds of Ribeira Sacra epitomize juicy freshness. These are lively, graceful wines, with the same sort of aromatic loveliness and lissome body that draws people to Burgundy and Barolo.
Ribeira Sacra excels at making wines, like the the 2012 mencía from Algueira, which is spicy and wild, with a slatelike minerality. At $16, it the best value for a good quality of wine for this Spanish wine.
Pears poached in wine takes full advantage of any left over wine that is far too precious to pour down the drain. The fruit absorbs alcohol in the wine and the sugars produce a homogeneous taste and are intertwined most deliciously. When you eat the poached pears your palate will convince you that you are are drinking wine, and when you taste the syrup, you will taste the very essence of the fruit, itself. This dessert is simply divine and you must try it.
Peras al vino tinto (Pears in Red Wine)
3 cups of red wine (pinot noir or similar red wine)
1 cup sugar
3 whole black peppercorns
3 whole cloves
3 strips of lemon peel, without the pith, 1/2-inch wide
1 strip of orange peel, without the pith, 1/2-inch wide
1 cinnamon stick
1/2 teaspoon vanilla extract
4 Bartlett or Bosc ripe, peeled pears split half and cored
1/2 teaspoon nutmeg, freshly grated
Boil over high heat the wine sugar, peppercorns, cloves,lemon peels, orange peel and the cinnamon stick in 1/2 cup water in a large pot for about 5 minutes, stirring occasionally to dissolve the sugar. Reduce heat to medium-low and cook slowly for about 2 minutes until the mixture is slightly reduced.
Add the pears and simmer for about 15 minutes until they are tender and a knife can slide easily in the Center. The pears should take on the dark deep rich re color of the wine. Using a slotted spoon, remove the pears in a large bowl and set aside.
Remove and discard the cloves, peppercorns, lemon peels, orange peel and cinnamon stick. Continue cooking the liquid over a medium-low heat, for about 30 minutes until the liquid has the consistency of a thick syrup.
Return the pears to the liquid and spoon the syrup over the pears, coating completely with the syrup hot for 1 minute. Stir in the vanilla extract and turn off heat.
To serve the dessert, place pear halves in the center of each plate Drizzle with 2 tablespoons of syrup and garnish with just a pinch of nutmeg.
This dessert can be eaten warm or cold according to taste, but the most typical way is to eat them are at room temperature, once they have cooled in the refrigerator. The syrup is gently re-heated and served over the fruit
Another option is to make several vertical cuts and presented as if it were a half-open ladies fan. An ideal garnish is a dollop whipped cream or a scoop of vanilla ice cream on the side, with a drizzle of the syrup.