"Beef Casseroled with Onions Recipe"
Source: The Heritage of French Cooking
courtesy of Cooking.com
Serves 4 ---
Of all old French kitchen utensils, a venerable cast-iron dish
has traditionally held pride of place: la danbiere, the stewing-pan.
In this, on the kitchen stove next to the hearth, succulent meats
basted with wine and sprinkled with spices would be left to simmer
slowly for hours over a very low flame. The results were delectable
stews, which were particularly popular among the bourgeoisie and
which for today's French people evoke memories of Grandmother's
cooking and of appetizing aromas emanating from dishes lovingly
prepared for many hours over cast-iron stoves. This recipe conjures
up the same unmistakable flavor and wonderful taste. Stews are a
traditional dish throughout the country, but in the South they are
served with pasta, whereas in the North they are served with potatoes.
2 lb top rump roast of beef, tied with string
Salt and freshly ground pepper
7 whole cloves
2 lb large onions, cut into 1/2 inch slices
10 oz medium spaghetti
1/2 cup finely and freshly grated Parmesan cheese
Preheat the oven to 250 degrees F. Season the meat with salt and
pepper, and stick the cloves into the roast. Line the bottom of
a 4 qt stoneware or cast-iron pot with the onions. Sprinkle with
salt. Place the meat on top. Cover the pot and place in the oven.
Cook for 5 hours, turning the meat once or twice.
After 5 hours, remove the pot and lift the lid: a delicious aroma
will arise the pot where everything is golden: the inside of the
pot, the meat, the onions. Remove the string from the meat.
Set the meat on a serving plate and decorate it with half of the
onion rings. Cover the dish with foil or keep it warm in the turned-off
In a pot, bring water to a boil. Add salt and the spaghetti. Cook
until al dente.
Over a large pan, pass the remaining onions and cooking juices
through the medium disk of a food mill.
Drain the spaghetti. Toss with the pureed onions in the pan and
cook for 1 minute over low heat. Pour the spaghetti into a deep
TO SERVE: Serve the beef and the spaghetti at the same time. Sprinkle
the spaghetti with Parmesan and pepper just before presenting them
with the meat, which will be so tender that you can serve it with
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Facts per Serving
Calories: 648 Fat: 31g Carbohydrates: 46g
Cholesterol: 111mg Sodium: 249mg Protein: 45g
Fiber: 5g % Cal. from Fat: 43% % Cal. from Carbs: 28%
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