Tag Archives: Red Wine

Boeuf en Daube for The Care to Cook Recipe Challenge

What dish would you cook to welcome someone into your home? This is the question posed in the Care to Cook Recipe Challenge I’m entering, a competition held by Vanesther at one of my favourite family food blogs, Bangers & Mash Chat. The challenge raises awareness of the wonderful charity TACT who provide fostering and adoption services to help some of the most vulnerable children and young people in the UK. TACT have recently launched their own cook book Care to Cook with recipes donated by the charities adopters, supporters and staff. At only £3.00, with all proceeds directly benefiting adopted children and their new families, this has to be a steal!.

Living abroad and in a particularly nice place to kick back in (well we think so anyway!) we regularly have friends and family to stay at Chez Foti. With almost all of our guests coming from England, I always try to serve something classically French for at least the first dinner. A couple of weeks ago we had my brother in law Patrice and nephew James to stay for a week and I made Boeuf en Daube to welcome them to our home.

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Beef in Daube recipe

Boeuf en Daube originating from Provence is a fabulously fragrant, hearty and gutsy braised beef dish slow cooked in the oven in red wine, lardons, chopped tomatoes, shallots, garlic, thyme and orange peel. Although similar in sound to a Boeuf Bourguinon it tastes pretty different due to the addition of tomatoes, preserved anchovies and orange peel and the slow baking in the oven rather than on a hob.

I used my first pulled carrots of the year to make this, possibly a little on the small side but I couldn’t resist. It goes without saying that the garlic, shallots, onion and herbs were all homegrown Chez Foti too.

The first carrots of the season!

The beef is great served at this time of year with roasted new potatoes (roasted whole in the oven with plenty of rosemary, lemon wedges, garlic, salt, black pepper and olive oil) and a simple braised or steamed seasonal green veggie (I served mine with braised chard). And a nice bottle of red obviously. By the way the beef is even more amazing served the next day or the day after that, so a great dish to be made in advance.

Enough for six grown up folk: 

1.2 kilos of beef shin or chuck, cut into a large 5 cm dice

salt & pepper

3 tablespoons of olive oil

200g of lardons or diced streaky bacon

a medium onion, diced

10 shallots, halved

5 cloves of garlic, very finely chopped

650ml of red wine, nothing too special

3 carrots, sliced

2 sticks of celery, sliced

a 400g can of chopped tomatoes

250ml of good quality beef stock

2 tinned or jarred anchovies (preserved in oil)

3 large strips/peelings of orange zest

4 large sprigs of fresh thyme

4 large sprigs of fresh parsley

3 bay leaves

Season the beef with salt and freshly ground black pepper. Heat the oil in a large heavy based casserole or Le Creuset (it must have a lid and be oven proof). Fry the beef on a high temperature until browned on all sides. Remove from the pan with a slotted spoon and set aside.

Now fry the lardons or bacon in the remainder of the fat. Once they’ve taken on a little colour remove from the pan with the slotted spoon and set aside with the beef.

Reduce the heat, and into the same pan and fat throw the onion and shallot halves. Stir at intervals but allow to gently saute for 8 to 10 minutes until softened. Add the garlic for a further couple of minutes before re-introducing the beef and lardons to the pan.

Pour over the wine and give everything a good stir. Bring to a simmer and allow to simmer reasonably vigorously for 30 minutes until the wine is considerably reduced.

Meanwhile prepare a bouquet garni of the herbs by tying together the thyme, parsley and bay leaves. Peel three strips of orange zest from a whole orange, each of roughly 6cm by 2cm.

Once reduced add to the beef the carrots, celery, chopped tomatoes, beef stock, anchovies, orange zest, bouquet garni and a generous grinding of black pepper.

Bring back to a simmer and take off the hob. Cover and place in a preheated to 160ºC oven for 2 hours, but giving everything a thorough stir at least a couple of times during the cooking process (add a little more stock or water if things start to look a little dry).

Here’s some other classic French dinners I’ve served to welcome our guests to Chez Foti: Coq au Vin, Boeuf Bourguinon, Moules Frites, Tartiflette, A Summary Chicken, Asparagus & Lemon Cassoulet

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Boeuf Bourguignon

Another French classic that along with Coq au Vin is my standard dinner when we have lots of people. Ever so easy to prepare and even better made in advance this is perfect for dinner parties, especially if like me you have littlies and are always short on time. In truth it’s one of my favourite dinners ever, meltingly tender beef that’s been braised for hours in an obscene amount of red wine with the added richness of oodles of bacon lardons, shallots, garlic and mushrooms. What’s not to like? Even our wee ones enjoy this super rich beef stew.

Boeuf bourguignon originates from the Burgundy region of France where it was traditionally made with a bottle or two of burgundy. I’ll probably be extradited from France for saying this but you really don’t need to use a particularly good bottle of wine, and indeed it would be a very expensive dish if you were to do so. I use the fabulous red plonk we get from our local market competitively priced at a euro a litre.

Whatever you do don’t hurry the cooking time, the beef should be gently braised for hours and literally melting.Try to start preparations a day in advance and marinade the beef overnight in the wine and herbs. I’m convinced it makes a huge difference.

Enough for 4 adults or a family of 4 with some lovely leftovers:

800g of beef shin or chuck, cut into a large 5cm dice

a litre of red wine

3 sprigs of thyme

3 bay leaves

salt & pepper

olive oil

a small onion, diced

4 cloves of garlic, finely chopped

a large carrot, sliced

2 celery sticks, sliced

175g of lardons, or streaky bacon diced onto fine strips

250g of shallots, peeled and cut in two if large (left whole if small)

200g of whole button mushrooms

a little beef stock (optional)

Place the beef, herbs (the thyme sprigs left whole), a pinch of salt, a teaspoon of coarsely ground black pepper and the red wine in a large non-metalic bowl. Stir around a little, cover with cling film and leave to marinade in the fridge overnight.

The next day drain the beef retaining all the lovely wine marinade and herbs. Pat the beef dry on kitchen roll.

In a large casserole or saucepan (one that you have a lid for) heat two tablespoons of olive oil on a high temperature. When very hot fry the beef for a few minutes on all sides until browned. Remove from the pan with a slotted spoon and set aside.

Reduce the heat to low and into the same pan add the onion, garlic, carrot and celery. If there’s not much fat left after frying the beef add another tablespoon of olive oil. Stir regularly and cook over a lowish heat for 10 minutes until a little softened.

Return the beef to the pan along with the wine marinade and herbs. Bring to a simmer and allow to cook on a very gentle heat uncovered for an hour, until the wine has reduced by about a half.

Meanwhile in another large pan or saucepan fry the lardons or streaky bacon, there’s no need to add any additional fat. Fry for 5 minutes then add the shallots. Cook the shallots and lardons for a further 5 minutes before adding the mushrooms for a final 5 minutes.

Once the beef has been cooking for an hour stir in the lardons, shallots and mushrooms. Cover the pan and continue to simmer very gently on the lowest heat setting you have for another two hours. Taste along the way adding more salt and pepper as necessary. If the liquid appears to be evaporating too much add a little beef stock, but this may not be necessary. The Bourguignon is ready when the beef is meltingly tender and it’s so worth continuing to cook gently until you reach this point.

Remember to remove the bay leaves and thyme sprigs!

Great served with a pile of buttery mash, Boulangere or Dauphinoise Potatoes (recipe coming soon)

If you like this, how about my Coq au Vin, Braised Venison or Beef in Guinness recipes?


Classic Bolognese

I feel a bit of a con blogging a recipe for bolognese sauce, as I’m pretty sure everyone can rustle up a simple spag bol. Nevertheless I’d like to share with you the recipe I invariably use after many years of bolognese making. I’ve experimented with adding pork mince, white wine, different veggies, chicken livers etc and whilst they’re all lovely in their own right this is very definitely my personal favourite and indeed the most traditional.

The key is in plenty of red wine, good quality low fat beef mince (ideally get your butcher to mince it in front of you so you know exactly what you’re getting), lardons or streaky bacon, good tinned tomatoes, and a very long slow simmering, at least two but preferably nearer three hours. It might take a long time to cook but the preparation is literally only minutes, especially if you happen to have a food processor to do all the chopping for you. Another top tip is to throw in any Parmesan cheese rinds you have lurking, it’s amazing how much flavour can come out of the rind with a long slow cooking. Never ever throw them away again!

I make mine in large quantities (at least double the ingredients below) so that I can make lasagnes too (recipe blog coming up) and store the rest in the freezer for lazy instant dinners.

My kids eat this with us, but I also make them a Kids Bolognese sauce sometimes minus the wine and lardons and packed full of lots of lovely veggies.

Enough to feed a family of 4 twice:

1 large onion

1 carrot

2 sticks of celery

3 tablespoons of olive oil

4 cloves of garlic, finely chopped

600g of good quality low fat beef mince

180g of lardons or streaky bacon

320g of mushrooms, finely sliced

3 bay leaves

2 teaspoons of dried oregano

a large pinch of black pepper

a teaspoon of Worcester sauce

400ml of red wine

2 x 400g cans of good quality chopped tomatoes

parmesan rind (optional)

grated parmesan – to serve

Begin with very finely dicing the onions, celery and carrot. If you have a food processor use it, it’ll pulse up everything in a flash. I like my onions and veggies diced particularly small so they unidentifiably blend into the sauce.

Heat the olive oil in a large saucepan and throw in the onion, celery and carrot together with the finely chopped garlic. Cook on a gentle heat for 5 minutes stirring regularly so nothing catches. Turn the heat up and add the minced beef. You want the meat to caramelise slightly and be fully browned all over. Stir every few minutes.

Whilst the beef is browning fry the lardons or streaky bacon in a separate frying pan. You don’t need to add any additional fat. Mop up any excess water or fat from the bacon with kitchen roll as you go along, if there is any. Fry until slightly golden.

Once the beef is browned add the finely sliced mushrooms, cooked lardons, bay leaves, oregano, black pepper and Worcester sauce. Cook for a further couple of minutes stirring regularly. Pour in the red wine and bring to a gentle simmer.

Once most of the wine has evaporated add the chopped tomatoes and any Parmesan rinds you have lurking.

Bring back to a simmer, cover, and leave to gently bubble away on the lowest heat setting you have for two to three hours.

Serve with a generous grating of fresh Parmesan on the top on a bed of spaghetti or pasta of your choice.

Have you tried some of my other pasta dishes? How about Roasted Veggie Lasagne, Sausage & Courgette Pasta Carbonara, Pasta & Meatballs, Smoked Salmon & Broccoli Penne or Jamie’s Baked Pasta with Tomatoes & Mozzarella?


Braised Venison in Red Wine & Brandy

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Last week we were very kindly given a couple of haunches of venison from the local chasse (hunters).Talk about local, they might even have been living in our garden. We see them quite often here but only for a split second before they shyly scarper away. Wild deer are extremely timid creatures.

Venison is such a wonderfully lean and incredibly flavoursome meat, I love it. With haunch number one I removed most of the fabulous meat, cut it into 4 cm cubes and left it to marinade for a couple of nights in red wine, brandy, juniper, bay, thyme and plenty of black pepper, before slowly braising in the marinade with carrots, onions, garlic, celery and lardons. The remaining scrags of meat and bone were braised in more red wine and veggies and greedily enjoyed that evening with a pile of buttery mash. Haunch number two is in the freezer awaiting inspiration.

I often use juniper berries as a flavouring with game. For this dish I use them loose as part of the marinade then tie them in a piece of muslin for the cooking, so as to extract maximum flavour without the risk of accidentally eating one which is not a particularly pleasant experience.

Enough for 4 grown ups, or a family of 4 with a few leftovers:
a kilo of venison shoulder, haunch or leg meat, cut into 4cm cubes
400ml of red wine
3 tablespoons of brandy
10 juniper berries
4 sprigs of thyme
3 bay leaves
a large pinch of sea salt
a teaspoon of roughly ground black pepper
a tablespoon of plain flour
2 tablespoons of olive oil
200g of lardons or streaky bacon
an onion, diced
3 cloves of garlic, finely sliced
2 carrots, sliced
2 celery sticks, sliced
400ml of good quality beef stock
a little chopped fresh parsley to serve

Firstly marinade your meat, at least overnight, maybe for two nights if you have the time. Place the venison pieces in a large bowl with the red wine, brandy, juniper berries, thyme (leave the sprigs whole), bay leaves, salt and pepper. Stir everything around a little, cover and place in the fridge to marinade.

When it’s time to braise, drain the meat from the marinade, making sure you retain all the lovely liquor. Set aside the marinade and dry the venison on some kitchen roll. Coat the meat in the tablespoon of plain flour. Tie the juniper berries in a small square of muslin if you have any.

Heat two tablespoons of olive oil in a large casserole dish until very hot. Add the meat to the pan and brown on all sides. You may need to do this in a couple of batches. Once browned remove from the pan with a slotted spoon and set aside.

Lower the heat and add the lardons or streaky bacon, diced onion, garlic, carrots and celery to the same pan. Add a dash more olive oil if there wasn’t much left after cooking the meat. Cook on a low heat for 10 minutes, stirring frequently.

Reintroduce the venison to the pan, along with marinade liquor, herbs and muslin juniper parcel. Bring to a simmer before pouring in the stock.

Bring back to a simmer and allow to cook on a very gentle heat for two to two and a half hours, until the meat is extremely tender. Have a final taste check and add more salt and pepper to suit. Don’t forget to remove the bay leaves, thyme sprigs and juniper bundle (if used).

Serve with a sprinkling of fresh parsley over the top. Braised venison is particularly great served with my Boulangere Potatoes (made with thyme) and a simple steamed green veggie.

If you liked this, have you tried my Beef in Guinness, Pot Roast Chicken in a Lardon, White Wine & Creme Fraiche Sauce, The Best Chilli on Carne ever, or Coq au Vin recipes?


Comfort Cottage Pie

The weather’s suddenly turning a little colder here, you can see the snow on the Pyrenees and we’re lighting fires most days – no central heating @ Chez Foti:-(. So it’s time to bring on the cold weather food. Yipppppeeee.  It’s a close call but I’m reckoning I love all those winter warming slow cooked stews, casseroles, roasts and pies more than summer food.  They reach out and give you a big foodie hug just when you need one. And rich comforting cottage pie, done right with a bit of care and attention, is my winter food heaven.  Love it, the kids love it, everyone loves it don’t they?

Normally when I’m making meaty sauces or bases I bulk out the meat with lots of veggies, but there’s something about keeping a cottage pie intensely beefy and simple, refraining to mess too much. My one veggie addition though is the humble parsnip. Added to the potato topping with a little horseradish, you get a little sweet kick, that’s oh so lovely against the beef.  And horseradish and beef are obviously a match made in foodie heaven!

Enough for 4 adults, (or like us, enough for a family of 4, with portions left over for the kids to eat the next day):

olive oil

1 large onion, finely diced

2 small carrots, finely diced

1 celery stalk, finely diced

600g good quality lean beef mince (preferably from a butcher who can mince the meat in front of you)

1 heaped tbsp plain flour

1 large glass of red wine

1 heaped tbsp of tomato puree

500ml beef stock

1 tsp of worcester sauce

2 bay leaves

3 sprigs of thyme

salt & pepper

For the topping:

620g potatoes, peeled and chopped

350g parsnips, peeled and chopped

2 tsp cream horseradish

70g butter

50ml milk

salt & pepper

In a large saucepan heat a good glug of olive oil and add the onion, carrots and celery.  Cook over a medium heat for about 10 minutes until soft, stirring regularly.

Turn up the heat and add the beef.  Cook for about 5 minutes until browned.

Add the red wine, turn down the heat a little and cook until the wine has nearly all evaporated. Add the flour, stir briskly then immediately add the tomato puree, beef stock, bay leaves, thyme, worcester sauce and seasoning. Cover and simmer for 40 minutes.

Meanwhile pre-heat your oven to 200°C/Gas Mark 6, and make your potato topping.

In a large pan of boiling water boil the potatoes and parsnips until soft. Drain and allow them to steam  and dry out for a few minutes. Mash with the butter, milk and horseradish.  Season to taste.

Place the beef in an openproof dish (remembering to remove the bay leaves and thyme sprigs).  Spoon on the mash. I like to shape my mash with the back of a fork, as that’s what my mum’s always done.

Bake in the oven for 30 to 40 minutes until golden on the top (and if it’s not you can always pop it under the grill for a few minutes).

Serve piping hot with a nice green veg on the side.  We had ours with steamed home grown broccoli. Enjoy your winter warming food hug!  Here’s Jacques getting down to a bit of serious eating with his Oogaa bowl and train spoon:


Coq au Vin

I thought it was about time I actually put a French recipe on here and you can’t get much more peasant classic French than good old Coq au Vin. Absolutely divine and divinely easy to make.  It’s one of my standard dinners when we have lots of people staying, as it’s easy to make in large quantities and can be made in advance and re-heated when needed. In fact it’s even better made a day or two before.  With two small children I simply don’t have the time to be preparing dinner late afternoon or early evening and instead rely on cooking in their post-lunch nap time or once they’ve gone to bed after about 7 or 8.  Which is obviously fairly limiting on a number of lovely dinners I could be making, but makes anything stewed, slow cooked or casseroled my best friend these days.

I use pretty rough, and cheap, red wine for this as it does call for quite a lot. Here in France I use the wine I buy for a Euro a litre from the local market (which is surprisingly very quaffable). I rarely use anything too special in cooking as I personally can’t tell the difference.

For 4 adults:

4 whole chicken legs, skin on, preferably free range

1 litre of red wine

4 sprigs of thyme

4 bay leaves

salt and pepper

olive oil

1 small onion, diced

4 cloves of garlic, finely chopped

1 large carrot, finely diced

2 stick of celery, finely sliced

180g lardons or streaky bacon (if bacon, cut into small pieces)

250g mushrooms, preferably smallish ones left whole – if large halved or quartered

10 shallots, peeled and cut into half

500 ml chicken stock

Firstly marinade your chicken by placing the chicken legs, wine, bay leaves, thyme and some salt and pepper in a non-metalic bowl. Preferably leave to marinade overnight, or at least for a few hours, in the fridge.

Once marinaded, take out the chicken and dry on some kitchen paper, reserving the marinade for later use.  Heat a tbsp of olive oil in a large saucepan or casserole and fry the chicken on both sides until slightly golden. Remove the chicken and set aside.

Now add the onion, garlic, carrots and celery to the pan.  Cook for about 10 minutes on a gentle heat until softened slightly .  Add the chicken to the pan again, along with wine marinade.  Bring to the boil and simmer gently for about 30 minutes or so without a lid, until the wine is reduced by half.

Meanwhile, in a large frying pan add the lardons or bacon, mushrooms and shallots.  Fry for about 10 minutes until the onions and mushrooms are softened and the lardons slightly browned.

Once the wine has reduced add the cooked lardons, mushrooms and shallots to the chicken pan, along with the stock. Bring back to a simmer and cook for a further 30 to 40 minutes with the lid on.  The chicken should be falling off the bone.  Adjust the seasoning to taste.

This is lovely served with a mound of buttery mashed potato and a nice steamed green vegetable, plus a hunk of bread to soak up the lovely juices. And it should go without saying a large glass of vin rouge!

Enjoy!


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