Thanks -- I look forward to what your mom digs up, too. Is this by any chance an Alsatian beef stew recipe, to be more precise? The beer, both cooking and serving, would suggest it. By chance, what was your Aunt's maiden name?
The treatment of the onions and the amount used is reminiscent of Ethiopian wats (stews), but their cooking times are longer (and of course the spices are completely different). Respectfully, Adam Phillip Churvis President Productivity Enhancement > -----Original Message----- > From: Jerry Johnson [mailto:[EMAIL PROTECTED] > Sent: Wednesday, January 02, 2008 1:31 PM > To: CF-Community > Subject: Re: My favorite things > > Mom's looking for the recipe now, but here is what I remember. > > Onions. 2 or 3 pounds of onions, peeled halved and sliced. cook on low > heat for about 4 hours, or until all onions have disappearing. Big, > big pot. > > start with the "family size" styrofoam package labeled "stew beef" in > the supermarket. cut off almost all visible fat on outside, and cut > out all the hard stuff (sinew? what is that?) into 1/2 to 3/4 inch > chunks. toss in flour/black pepper/saltin a paper bag in small > amounts, and place in frying pan with almost no oil on high heat. > brown on all sides. throw into onion broth and do some more. > > add 1 1/2 beers. to make it come out even, drink about a quarter of two > beers. > > add potatoes and carrots, cut into 1/2 to 3/4 inch chunks. > > cook for 2 more hours on medium-low heat. > > serve with rustic bread and heavy cream butter and more beer. > > utterly fantastic > > even better the 2nd and 3rd day. It even freezes well. > > On Jan 2, 2008 1:09 PM, Adam Churvis <[EMAIL PROTECTED]> > wrote: > > > My Aunt Judy's French Beef Stew > > > > Boeuf Bourgignon? Please post the recipe, including any extra notes > about > > the meat (marbling, aging, cut, prep), wine, and vessel! :) > > > > I've been using well-marbled chuck roast and a decent pinot noir, and > I > > slo-o-o-o-wly braise the meat and wine separately from the sautéed > mushrooms > > and caramelized pearl onions (and any roasted vegetables I'm using, > like > > turnips and carrots), then combine them at the last minute so every > flavor > > remains distinct and I can control textures. > > > > I learned these techniques by listening to people like your Aunt > Judy, so > > any additional hints and techniques would be greatly appreciated. > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Adobe® ColdFusion® 8 software 8 is the most important and dramatic release to date Get the Free Trial http://ad.doubleclick.net/clk;160198600;22374440;w Archive: http://www.houseoffusion.com/groups/CF-Community/message.cfm/messageid:249464 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
