Braden Family Cookbook

Chuck Braden

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GARDIANNE DE TAUREAU                                 Saveur

(Bull meat braised in red wine)

Serves 4 - 6

8 slices bacon, diced

5 # bull stew meat or beef chuck, trimmed of excess fat, 1 ½” – 2” pieces

Salt and fresh ground pepper

1 TBSP vegetable oil

4 carrots, peeled, trimmed and sliced

2 yellow onions, peeled, each stuck w/ 1 clove

3 cloves garlic peeled

2 ½ cups dry red wine

1 ½ cups veal stock

¼ TSP paprika

Bouquet garni made up of:  3 sprigs fresh thyme, 1 bay leaf, 1 sprig fresh rosemary, & 4 sprigs fresh parsley tied together (or in cheese cloth) 

Preheat oven to 325 degrees.  Cook bacon in a large ovenproof pot with a tight-fitting lid over medium heat until lightly browned.  Remove to a bowl.  Toss meat w/salt and pepper and brown well in same pot (w/higher heat) in batches.  Transfer meat to bowl with the cooked bacon. 

Reduce heat back to medium-low, add oil, carrots, onions and garlic and cook until carrots begin to soften, about 5 minutes. 

Return bacon and meat to pot, add wine, stock, paprika, and bouquet garni and bring to a simmer, covered.  Place in oven for about 2 hours.  Remove from oven, uncover pot, and cook over low heat until meat is very tender, about 30 minutes more. 

Throw away onions and bouquet garni, skim off fat.  Add salt and pepper as needed.