Sorcerer's Beef Stew

• porsi: 4 bowls

Bahan-bahan

CINNAMON-CLOVE MARINADE

6 whole cloves

1 cinnamon stick

1.5 cups / 360ml dry red wine

2 garlic cloves, gently crushed

--

1 lb / 570g boneless beef chuck

2 oz / 60g dried apricots, halved

3 Tbsp lard or neutral frying oil

2 medium red onions, thinly sliced

1 carrot, peeled, halved, and thinly sliced

Kosher salt and freshly ground black pepper

Red wine, beef stock, or water as needed

half and half

cornstarch

2 Tbsp floral honey or hot honey

Several sprigs flat-leaf parsley, chopped

2 tsp sliced almonds, chopped

Rustic-style bread or mashed potatoes for serving

Petunjuk

TO MAKE THE MARINADE: Place the cloves and cinnamon

stick in a piece of cheesecloth and tie into a bundle.

In a medium bowl, combine the red wine, garlic, and

spice bundle. Set aside.

Trim and discard any remaining fat chunks from the

beef. Cut the meat against the grain into 1%-inch / 3cm

cubes, then place in the marinade and stir to coat. Cover

the bowl and put in the refrigerator for at least 16 (or up

to 24) hours, stirring twice during the process. About

30 minutes before cooking, remove the meat from the

fridge and let sit on the counter to take the chill off.

In a small bowl, combine the dried apricots and luke¬

warm water to cover and let soak for 40 minutes. Drain

and set aside.

In a large nonstick skillet over medium-high heat, melt

114 Tbsp of the lard. Add the onion and a pinch of salt

and cook, stirring occasionally, until browned, 5 to

7 minutes. Transfer to a medium stockpot.

Remove the meat from the marinade, pat dry with paper

towels, and sprinkle with salt. Transfer the remain¬

ing marinade, with the spice bundle, into the pot with

the onion. Set the pot over medium heat and bring to

a simmer.

In the same skillet, over high heat, melt the remaining

1/4 Tbsp lard. Add half of the marinated meat, arranging

the chunks to avoid crowding. Cook until the meat is

browned, 1 minute on each side; do not stir; just flip the

chunks on each side to brown evenly. Transfer the meat

to the pot and repeat to cook the remaining meat.

Set the stockpot over low heat, cover, and bring to a sim¬

mer, stirring occasionally. After about 1!4 hours, when

the meat is just tender, discard the spice bundle, add the

apricots and carrot, and season with salt and pepper. If

most of the liquid evaporates in the process, add a splash

of red wine. Continue to simmer until the stew is thick

and the meat is completely soft, 30 to 45 minutes more.

Turn off the heat and stir in the honey.

Serve the stew garnished with parsley and chopped

almonds, along with rustic bread on the side.

Catatan

tossed meat in cornstarch before browning

splashed a little half and half in after cooking