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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | clove | garlic, whole (peeled) | 1/2 | cup | olive oil, extra virgin | 4 | thick slice, packed 12/lb | bacon - 1 pound | 1 | stick | butter | 3 | pounds | Beef, round, bottom round, separable lean and fat, trimmed to 1/8" fat, all grades, raw 3-4 pounds | 1 | cup | all-purpose flour | 2 | tablespoons | all-purpose flour | 3 | large (7-1/4" to 8-1/2" long) | Carrots | 2 | medium (2-3/4" dia) (approx 3 per lb) | apple - I used Honey Crisp Apples | 3 | stalks large (11"-12" long) | celery, raw, chopped | 1 | onion | 1 Large onion, chopped | 2 | leaves | bay leaf | 2 1/2 | cups | apple cider | 2 | cups (8 fl oz) | consomme | 5 | Potato large (3" to 4-1/4" dia) | potatoes | 3 | cups, slices | Parsnips | 1 1/2 | cups, shredded | shredded sharp cheddar cheese | 1 | cup | milk, whole | 1/4 | teaspoon | nutmeg freshly grated | 1/4 | teaspoon | salt, to taste | 1/3 | teaspoon | pepper, to taste |
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Steps
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Sequence
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Step
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| | 1 | Pre-heat oven to 400°F. Cut ends of garlic bulbs to expose cloves. Drizzle with extra virgin olive oil, season with salt and pepper, wrapped in foil and roast until tender, 40 to 45 min. Remove garlic and reduce heat to 350°F. | | 2 | While the garlic is baking heat a large Dutch oven over medium-high heat. Add a drizzle of extra-virgin olive oil and bacon, cut into fat matchsticks. Brown and crisp bacon then remove and reserve. Pour off some of the fat from the pan and add a couple of tablespoons of butter. | | 3 | Cut meat into 2 inch cubes. Pat meat dry and season liberally with salt-and-pepper. Dredge in flour and add to hot pot in batches. Cooked to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Reserve browned meat with the bacon. | | 4 | Add carrots cut into 2 inch chunks on an angle, chopped celery, chopped onion, bay leaves, salt and pepper to the pot and partially cover. Cook to soften vegetables for a few minutes then sprinkle with 2 tablespoons flour. Stir a minute then add cider (I use cloudy organic cider), beef consommé, the roasted garlic cloves (squeeze the garlic bulbs to extrude the cooked garlic) and stir to combine. Add reserved beef, bacon and and herb bouquet (a few sprigs of thyme, parsley and sage tied with a string) to pan, bring to a boil then cover and transfer to oven. Braise meat for two hours, until very tender and the sauce has thickened. Let stand 20 min. while you cook potatoes. | | 5 | Boil potatoes in parsnips in salted water until tender. Drain and return to hot pot; mash with 2 tablespoons of butter, shredded white cheddar cheese and milk. Seasoned with salt, pepper and nutmeg. You may want to stir in a quarter cup of chives finely chopped. |
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