Russian 
Russian Information Network
Eggs Fruits Rice Vegetables Appetizers Seafood Pizza
 About project
 Recipes
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
 @boxmail.biz
 
[Registration]
Constructor
Free Hosting
Game server
Tests on-line
 Cuisines > French cuisine > Search results

Bull stew in the style of the camargue

Ingredients:
1/4 cup extra virgin olive oil
4 pounds oxtail (weighed with bone) or 3 pounds beef shank, well trimmed of fat and cut into 2-inch pieces
1 tablespoon pork lard
2 medium onions, finely chopped
1 pound potatoes, peeled and diced
2 cups beef broth
1 cup dry red wine
Bouquet garni, tied in cheesecloth, consisting of 5 sprigs fresh parsley, 15 sprigs fresh thyme, and 5 sprigs fresh savory or tarragon
Peel from 1 orange, without the white pith, in one long spiral
1 medium-size onion, peeled and studded with 1 clove
1 bay leaf
1 garlic clove, peeled and crushed
1 tablespoon tomato paste
1/4 cup chopped imported pitted green olives
1/4 cup chopped pitted black Nicoise olives
Salt and freshly ground black pepper to taste

Directions:
1. In a large heavy casserole, heat the olive oil over medium-high heat, then brown the oxtail or shank pieces on all sides, about 5 minutes. Remove the oxtails from the casserole and set aside, keeping them warm.
2. In the same casserole, melt the lard over medium-high heat, then cook the chopped onions and potatoes until the onions are golden, about 8 minutes, stirring frequently and adding small amounts of water to scrape the browned bits off bottom of the casserole if necessary.
3. Return the meat to the casserole. Pour in the beef broth and wine along with the bouquet garni, orange peel, whole clove-studded onion, the bay leaf, garlic, tomato paste, and chopped olives. Season with salt and pepper.
4. Reduce the heat to low and simmer, uncovered, until the sauce is thick and the meat tender and falling off the bone, about 4 hours. Remove and discard the orange peel, bouquet garni, whole onion, and bay leaf. Serve immediately. 
rating: to discuss in forum * ? 
       Champagne shrimp with rosemary Photo
       1-2-5 salsa-fish
       15 minute chicken, rice & broccoli dinner Photo
       15 minute herb-crusted pork chops & rice Photo
       20-minute beef teriyaki
       30 minute dill-baked salmon
       30-min lamb grill for two
       Abalone with avocado and mozarella
       Acapulco chicken
       Achiote marinated baby chickens
       Adobo chicken
       Ailazan Photo
       Ajabsanda - vegetable stew
       Aku in chinese plum sauce
       Alaska king crab with mushrooms
       Alaska sablefish spanish-style
       AlbÑndigas con picada de almendra (meatballs in an almond sauce) Photo
       Alcatra (portuguese pot roast terceira island-style)
       All the good stuff linguine Photo
       All-american grilled cheese Photo
       Almond and honey chicken
       Almost-instant beef stroganoff
       Aloha chicken
       Alsatian lamb shanks
       Alsatian spareribs with sauerkraut
       Alsatian-style chicken and dumplings Photo
       Al`s quick vegetarian spaghetti
       Amaretto chicken breasts
       Amaretto shrimp
       Amberjack sandwich
       Amberjack spiced w/ ginger-honey
       American chop suey Photo
       Amich
       Amish bbq pork chops
       Ancho-fired Photo
       Anchovy fusilli
       Anchovy-grilled salmon steaks
       Ancient buckwheat kasha
       Andalusian-style chicken, beef, and ham meatballs
       Andouille fritatta Photo
       Angel hair pasta with shrimp and basil
       Angel hair patties Photo
       Anticucho style grilled fish
       Ants on the tree
       Apple and pork puree
       Apple and prune filled spareribs
       Apple lasagne
       Apple pork chops Photo
       Apple vareniki Photo
       Apple yam casserole Photo
 1  2  3  4  5  6  7  8  9  10 >> 56
Russian cuisine 
Macrobiotic 
Beverages 
Etiquette & serving 
Horoscope 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Subscription 
Guest book 

Cuisines

Recipe search
Ingredient search
Advanced search
RIN.ru
Our button:
   
Copyright © RIN 2001- favorite tv shows and classic movies * Feedback