To get a thicker sauce and a bit a different flavour, you can roll the meat chunks in white flour and than brown them.
Thin Rib Stew with Sunchokes
October 22, 2009
Ingredients:
- 1 kilograms thin rib cut into chunks
- 2 crushed garlic cloves
- 1 bay leaf
- 2 cups red wine
- 3 pinches of dry thyme
- peppercornes
- frying oil
Heat some oil in a large thick bottomed pot. Dry the meat chunks with paper towels and brown them. Don't worry if the meat sticks to the bottom of the pot.
When the meat chunks are brown, put them on a plate and keep them warm. Add two glasses of wine and a glass of water to the pot and scrape the bottom with wooden spatula to get the extra flavour from the drippings. Add crushed garlic, bay leaf, peppercorns and thyme. Wait until all the alcohol is cooked out and than add the meat chunks. Also add the juice from the plate. Lower the heat, cover and cook for an hour and a half.
Ingredients:
- 750 grams peeled sunchokes
- 250 grams fresh mushrooms
- 2 onions
- salt
Heat some oil in a frying pan, chop the onions and fry them until brown and soft. Add them to the meat. In the same pan, brown the mushrooms and also add them to the meat.
For a better flavour, add a pinch of cinnamon to the mushrooms while browning them.
Cut the sunchokes into large chunks, add them to the pot and mix everything well. Cover and cook for another hour or so, until the sunchokes are tender. When almost done, add the salt, taste and adjust the seasoning. Serve hot, with bread.
This looks amazing!! I've never actually worked with peppercorns before, so I'm going to go hunting for them next time I go to the supermarket!