Yield: 6 Servings
|1||Onion; coarsely chopped|
|2 tablespoons||Chopped fresh parsley -or-|
|1 tablespoon||Dried parsley flakes|
|1 teaspoon||Crushed dried leaf thyme|
|2 tablespoons||Coarsely ground black pepper|
|2 tablespoons||Pickled green peppercorns; crushed|
|2 tablespoons||Extra-virgin olive oil|
|3 cups||Burgundy or other dry red wine|
|3 pounds||Beef sirloin; cut in 1" cubes|
|¼ cup||Unsalted butter|
|¼ cup||Dry brandy|
|2 cups||Double-strength beef broth|
|36 smalls||White boiling onions|
|2||Cloves (large) garlic; minced|
|Salt to taste|
Combine chopped onion, parsley, thyme, bay leaves, black pepper, green peppercorns, oil & wine in a 2-quart glass or stainless steel bowl. Stir to blend well. Add beef, stir well & let stand at room temperature at least 2 hours, stirring occasionally. Melt lard & 2 Tbs butter in a large, heavy saucepan. Drain beef cubes, reserving marinade. Add beef to pan; cook until browned, stirring as needed. Add brandy and flame carefully, stirring so it ignites well. Add reserven marinade & broth. Bring to a boil; reduce heat, cover & simmer 2-3 hours until beef is tender. Meanwhile, prepare onions.
Cut stem & root ends off each; cook in boiling water 10 minutes, then pop onions out of their skins. Melt remaining 2 Tbs butter in a heavy skillet; add onions & garlic. Cook until onions are golden brown, then add to stew & simmer at least 30 minutes longer. Taste & add salt, more wine or other seasonings as desired. Makes 6 to 8 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .