Beef Stew with Borodinsky Bread
Main Dishes • Russian
Description
Beef Stew with Borodinsky Bread
Ingredients
- Beef 20 oz
- Onion 2 pieces
- Garlic 1 head
- Borodinsky Bread 3 pieces
- Sherry 5 fl oz
- Prunes 5 oz
- Salt to taste
- Ground coriander to taste
- Juniper Berries to taste
- Rosemary to taste
- Vegetable Oil 4 tablespoons
Step-by-Step Guide
Step 1
For this dish, it's better to use beef rather than veal – mature beef with a pronounced meaty aroma. Trim the meat from the shoulder or chuck, removing any visible membranes, and cut it into cubes about 3x3 cm. Quickly sauté in well-heated oil until browned, season with salt and pepper, and transfer to a heatproof container with a lid (ideally, a cast iron or ceramic pot).
Step 2
In the pan where the meat was fried, add a little more oil and add finely chopped onion and garlic. Sauté until golden brown and transfer to the pot with the meat.
Step 3
Add the rinsed prunes and wine – sherry, madeira, or port – it doesn't matter as long as it is aromatic and rich. The spices here should be equally 'earthy': coriander, rosemary, juniper berries, and coarsely ground black pepper.
Step 4
Stir the contents of the pot and place it on low heat or, even better, in the oven for about one to one and a half hours (depending on the age of the cow and the cut of meat), ensuring that the liquid does not evaporate, adding broth or wine as necessary.
Step 5
Meanwhile, cut the Borodinsky bread into cubes about the same size as the meat. Spread them on a baking sheet and dry them in the same oven – they should form a firm crust but not turn into croutons. Fifteen minutes before the stew is finished, add the bread cubes to the pot.
Step 6
When the meat is ready, let it rest for about half an hour without removing it from the oven or opening the lid, defending against drooling family members.
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