RR BBQ List

This stew is from Biba's book.  She recommends a strong good Italian Red
Wine (Actually she says a Burgundy, but she didn't mean it !)  Use more than
2 whole cups of the wine.  Makes the meat real red.  I was in Vermont and
saw Long Trail Stew on a menu.  Long Trail is a Brewery in Vermont.  I
thought I'd do this recipe with beer instead of red wine.   It didn't turn
out real good.  The red wine version is much better!
Try it, You'll like it,
Rich


Beef Stew  - Initial Browning of meat & then long, slow cooking....

1/4 cup olive oil
2 lbs beef chuck in 2-inch pieces
2 large onions thinly sliced
 teaspoon paprika
4 bay leaves crumbled
 1/4 cup red wine vinegar
2+ cups dry full-bodied red wine (strong red) 
2 cups canned imported Italian tomatoes (strain seeds)
1  cups meat broth
salt + pepper

Get oil hot; Lightly golden brown meat for 4 or 5 minutes.  Transfer meat to
plate, reduce heat to medium and add onions for 4 or 5 minutes. Return meat
to pan and add salt, pepper, paprika, bay leaves, vinegar & wine.  Reduce by
half (6 or 7 minutes).  Add tomatoes and one cup of meat broth.  Mix, cover,
reduce heat to low and stew for 1 to 1  hours.  Add more meat broth if/as
is necessary.



This classic tagine, adapted from a recipe by author Paula Wolfert, cooks
for 2 1/2 hours to very tender.        
Tagine of Lamb with Lemon and Olives:
3 cloves garlic, minced 
2 tablespoons olive oil 
1 teaspoon ground ginger
1 teaspoon each: salt, pepper 
1/2 teaspoon ground cumin
1/2 teaspoon paprika 
1/4 teaspoon saffron 
3 pounds lamb shoulder, well trimmed, cut in 1/2-inch dice 
3/4 cup grated onion, squeezed
2/3 cup minced fresh parsley 
1/3 cup minced fresh cilantro 
3/4 pound pitted green olives 
1/4 cup fresh lemon juice 
  In a blender, puree garlic with oil, ginger, salt, pepper, cumin, paprika
and saffron to a paste. Toss lamb with seasoning paste in a heavy saucepan.
Cook over low heat, two minutes. Stir in onions, parsley, cilantro and 3
cups water.  Bring to a boil on high heat; reduce to low. Cover; simmer
until meat is very tender, about two hours, stirring occasionally. (If
desired, let cool, and skim fat from surface.)
  In a pot, cover drained olives with cold water. Boil 30 seconds on
medium-high heat; drain. Heat oven to 450 degrees. With slotted spoon,
transfer lamb to shallow oven-safe serving dish; bake until lamb is slightly
crisp, 15 to 20 minutes. Add olives to liquid left in saucepan; reduce to a
thick gravy, about 10 minutes. Stir in lemon juice; serve over lamb. Makes
six servings.

