Best was Mamie bistro, very wine forward and different to a typical British stew. Bright almost. Having done the coq au vin with a good wine I think that’s the trick
Yt short
Pg 333 of Mastering the art of French Cooking
Good article
Best with pasta or Mashed potato
Ingredients
- 1kg beef - Beef shin/shoulder/brisket (rolled rib just falls apart) - cut very large
- 1 bottle red wine - strong fruit red like st emillion, burgundy
- 200g pancetta
- 1 onion
- 2 carrot
- 2 celery
- 1/2 garlic bulb
- 200ml beef stock
- thyme
- bay leaf
- pearl onions
- mushrooms