Thursday, May 8, 2014

The Neck Bone Fricassee (Stew)

Fricassee is a traditional French stew made usually made with chicken steeped in a wine broth and usually ends up in a white sauce. This is not the case in this stew. An additional difference from the French approach is the neck bones are browned in olive oil

Meats - use 2 pounds of each:
Cut up shanks or veal neck bones
Pork neck bones
Lamb neck bones
Use 3 pounds of
Celery, carrots, white onion, and tomatoes chopped
½ cup red wine
¼ cup port
¼ cup dry sherry
3 Tablespoons concentrated Italian tomato paste
1 Teaspoon Colman's Dry Mustard Powder

Season with

4 bay leaves
Sprig of rosemary
4 cloves garlic
½ Teaspoon ground cloves
1 tablespoon black pepper
1 teaspoon red pepper
2 teaspoon white pepper

As required

Beef stock
Olive oil
Wash the meat in cold water then dry well with paper towels. Use a large pot equipped with a tight fitting lid. Sauté meats in batches with a generous amount of olive oil over high heat turning the meat until sides are browned. Remove the browned meat to a bowl to drain on paper towels. Drain off the excess oils and deglaze pan with wine, port, and sherry. Add back the meat along with the seasoning and tomato paste, cover and simmer on low heat (braise) 2 hours. Periodically, add beef stock to replenish liquid in the pot. After two hours, add all the vegetables. Cover and continue to simmer another hour. Again adding beef stock as necessary. Start to reduce the liquid. Stir in a bit of wonder flour to thicken the sauce. Cook it well after adding at least 5 minutes. Adjust the seasonings. Add a bit of gremolata (combination of lemon zest, garlic, and parsley) Serve over a favorite white starch like rice or wide egg noodles.

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