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Ingredients
- 2 1/2 lb lean topside of beef
- 8 oz pickled belly of pork
- 20 small onions (pickling size)
- 1 tablespoon pork dripping or pure lard
- 2 tablespoons flour
- 1 1/4 pints burgundy or other fullbodied red wine
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig parsley
- 1 bay leaf
- salt
- black pepper
- nutmeg
Details
Servings 6
Preparation
Step 1
Cut the beef into large cubes. Wash the pickled pork in several changes of cold water, cut into lardons the size of the little finger, throw into a pan of boiling water and simmer for 5 minutes. Drain and dry thoroughly. Peel the onions.
Put the lardons into a heavy iron cocotte over low heat to render their fat, and when it covers the bottom of the pan with a thin film add the onions and cook until lardons and onions are well coloured. At this point remove them with a slotted spoon and set aside. Add the pork dripping or lard and when melted over low heat colour the beef on all sides. Sprinkle with flour and brown it lightly, mixing it into the fat with a wooden spoon.
Add the wine and beat with a birch whisk until smooth. Add just enough warm water to cover the ingredients, and the herbs tied together. Season well with salt, pepper and a generous grating of nutmeg. Increase the heat a little and bring to boiling point. As the first bubbles break reduce the heat to low, add the lardons, cover and leave to simmer for 1 1/2 to 2 hours. Add the onions 20 minutes before the end of this time.
Serve with a dish of floury boiled potatoes or small new potatoes.
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