it’s bloody wet in my neck of the woods at the mo’ and there’s a definite chance of being flooded in, and abandoned by the outside world…. just the way i like it!
i truly enjoy it.
so it’s time to load the fridge with beer, and maybe a little whiskey for later on, illegally download a shitload of new release movies and get a big pot of gruel on the stove to sustain you in this, your time of need. well…. we might be able to do a bit better then a pot of gruel. i’ll turn to my favourite rainy day staple, a big ol’ pot of ragout (or stew).
you’re gonna need-
4kg stewing/braising beef or lamb or some quality sausages, cut into good size chunks
(feel free to replace some of the meat with du puy lentils or white beans for some more fibre or a fun way to stink out your loved ones. and it really is delicious)
2 carrots, peeled, medium dice (1cm ish)*
2 celery sticks, same treatment*
2 brown onions, same again*
6 cloves garlic, peeled and crushed, or 2 Tbls minced garlic from the rancid smelling jar a the back of your fridge
some kinda bouquet garni**
1 cinnamon quill
2x 400g tin chopped tomatoes
1 bottle of red wine
first, have a glass of red. it’s cold. it’s wet, and let’s face it, you’re not going anywhere.
heat a large heavy based pot over med-high flame, add one Tbls oil followed by the meat and a bit of salt and pepper. brown meat until starting to caramelise nicely and a lovely smell fills your kitchen. remove from pot. add mirepoix to pot with another Tbls of oil and cook out for two minutes. add garlic and cook for a further minute. add meat back to pot and deglaze*** with remaining red wine. all other ingredients go in…… now. lid on, reduce heat to low and simmer for 1.5 hours. i guess this could also go into a slow cooker?
taste for seasoning and check the meat is tender. garnish with salsa verde and serve with pasta, polenta, steamed rice, potatoes of any description, in a pie or jaffle, etc, etc.
*these three veg are also known as a mirepoix, which forms the base of many french stocks, stews and sauces. remember that, ok.
**usually a combo of bay leaves, parsley and thyme sprigs tied together and used flavor stocks, soups and stews, but removed before consumption. it gets bastardised no end these days so feel free to chuck in what you want.
***this one i’ll let you find out for yourself as you clearly know how to use a computer.