Archive for the ‘Clay Bakers’ Category
OK, I ashamed to admit I’m this old, but I grew up at the height of the hippy movement…you know, the “make love not war” generation. Ah the joys of youthful indiscretions…it was a far from squandered experience in my life though; I learned a lot about myself and even discovered some hidden gems along the way.
One of those bright spots was this discovery of clay pot cooking, which laid the foundation for my collection of Romertopf Clay Bakers today. This wonderful cooking method came far before my hippy days though. This well tried and tested method is responsible for producing some of the most delectable and delicious cuisine since before early Roman times. And as most history books will testify, the Romans certainly knew a thing about fine wine and good food.
Ever since I was a child I’ve loved beef - steaks, burgers, jerky, you name it. I like to think it’s my “inner cowboy” that fuels my infatuation with beef. Lately, I’ve had a craving for one of my all time favorites, Beef Marseilles - a delicious dish of cubed beef cooked in a clay baker along with salt pork, onions & mushrooms in red grape juice with seasonings.
Beef Marseilles (Method): Prepare a Romertopf Clay Baker and set aside.Heat salt pork in large skillet on medium-high heat until golden brown. Remove pieces with slotted spoon, reserving drippings in skillet, and drain them on paper towels. Add beef to hot fat, a few pieces at a time, and brown well on all sides. Remove beef from heat. Add onions, mushrooms and garlic to fat and cook until tender. Place beef, salt pork, and onion mixture into the prepared clay baker. Place seasonings and parsley over beef cubes, and stir lightly. Pour red grape juice over all. Cover clay baker and place in cool oven. Turn oven to 325 degrees, and bake for 3 1/2 to 4 hours. Remove from oven, and place meat in attractive serving dish. Meat at this point should be so tender it falls into strings.
Ingredients
* 5 pounds boneless beef round, cut into 1-2 inch cubes
* 1/4 pound salt pork, cut into small pieces
* 18 small white boiling onions
* 1 1/2 pounds mushrooms, cleaned and sliced
* 2 cloves garlic, minced
* 1 bay leaf
* 1/2 cup chopped parsley
* 1 tbsp fresh thyme leaves, or 1 tsp dried leaf thyme (not ground thyme)
* 1 Tbsp sea or kosher salt, or to taste
* 1/2 tsp fresh ground black pepper
* 3 cups red grape juice