oil, salt, pepper, bouquet garni, 2 cloves of garlic
Let the meat marinate overnight in pieces of 50g approximately with 1 onion dotted with cloves, the bouquet garni, and the carrots cut in 3 or 4.
In a cast iron stewpot, brown the meat in a bit of oil, lardons, onions and meat, then sprinkle with the flour and cook a few minutes. Then add all the other ingredients, the wine, the broth, and let it simmer for approximately 3 hours (it is cooked when the meat is tender)
Serve with boiled potatoes or tagliatelli pastas with butter and a good red wine of Burgundy (Bourgogne).
Midnight (not a stroke before) on the third Thursday of November (today!) marks the (legal) release in France of the wine produced from the first harvest in the Beaujolais area, located in the southern Burgundy region of France. The wines are shipped around the world, coordinated to be just in time for the wines’ grand opening.
This young wine, due to a shorter fermentation time, is made from Gamay grapes and tends to have a light, fruity taste. It is meant to be drunk as a young wine, not one to be stored for a long time, so Santé!
I equally enjoy the release of the new Beaujolais labels, which are usually very colorful and sometimes amusing – Georges Duboeuf being one of the more well-known.
Personal Note: I just tasted this year’s wine, finding it light, fruity, and very flavorable.