Xavier Grenet Executive Chef of Ristra and Azur In Santa Fe Starts Restaurant Week!

KASA - DAUBE DE BOEUF NICOISE(PROVENCALE)

For 8 people:

2 pounds meat for stew(beef shank)

1 celery stick

2 carrots

2 onions

2 cloves of garlic

4 cups red wine

4 cups chicken stock

Thyme - Laurel

1 tsp. orange zest - 1 tsp. lemon zest

1 tbsp. tomato paste

2 oz. dry porcini mushrooms

Salt - Pepper

1 to 3 tbsps. oil

Brown the beef in the oil., stirring until it is browned on all sides. Turn down the element or remove

the beef from the element so that it does not burn.

Cut the vegetables(carrots, onions, and celery) into big chunks and add them to the beef.

Replace the pot on the element.

Make a bouquet garni of the thyme and laurel and add it to the pot.

Add the tomato paste, the red wine, and bring the mixture to a boil.

Add the chicken stock, the porcini mushrooms, the lemon zest and the orange zest.

Add salt and pepper to taste and adjust other seasonings(thyme,laurel).

Cover the pot and place it in a 350 degree oven for 2 or 3 hours.

Remove from oven, separate the meat and vegetables from the sauce. Strain the sauce.

Spoon some of the sauce over the meat and vegetables.

Set any extra sauce in a sauce boat to pass at table. Serve over rice or or medium egg noodles.

Bon appetit.