When it turns cold and grey outside, there’s nothing nicer than indulging in a rich, delicious stew (served up with plenty of fresh rustic bread and a good bottle of red). For the best results, try cooking with copper which has a wonderful heat conductivity and substantial weight to it, particularly ideal for slow cooked and roasted dishes (where you literally want to cook the meat so it literally melts in your mouth). The copper retains the heat and disperses it evenly so you can put the oven or stove top on low, saving both energy and worry about needing to check it all the time. You just let it bubble away slowly, and voila, hearty morsels to comfort family and friends on a winter’s day. Check out our range of stylish Sping copper pots that will look as great on the table as they will on the shelf when not in use.
Here’s one of our favourite slow cooked beef stews, perfect for copper pot cooking:
1kg trimmed braising steak
2 tablespoons olive oil
Seasoned plain flour (a cup of flour with 1 tsp salt, plenty of ground pepper)
1 large onion, finely diced
2 cloves garlic, finely chopped
4 large carrots, cut into rounds
115g button mushrooms
1 bay leaf
4 sprigs thyme
750ml full-bodied red wine
650ml well-flavoured beef stock
Small bunch flat leaf parsley, chopped
Preheat oven to 160ºC. Cut beef into 5cm chunks. Heat 1 tablespoon of oil in a large saucepan, dust beef chunks in seasoned flour, and brown quickly in batches until meat is well coloured. Set aside browned beef in copper pot. Reduce the temperature of the pan, add the remaining oil, and sauté onions until transparent. Add garlic, carrots and mushrooms quickly (until lightly coloured, 1-2 minutes). Add to beef in pot. Add the herbs, wine and stock. Bake for 1 ½ hours or until meat is mouth-meltingly tender. Remove the thyme stalks, season to taste and sprinkle with the parsley before serving. Serve with boiled new potatoes or creamy mash and green beans.
Note: to lend an exotic flavour this dish, you can add a cinnamon stick and the zest and juice of one orange when you add the herbs, wine and stock. Remove the cinnamon stick before serving.
Dotmaison.com October 10th, 2009
Posted In: Food and Drink