This recipe came out of a housemate and me meditating over a bottle of vinegar that I had gotten for christmas from another housemate. It was a white wine vinegar infused with apricots, rosemary and red chilies. So here goes:
You need about 1.2kg of stewing beef, I usually use round steak in Ireland. Find a big pot and inject some of the above mentioned vinegar into the meat. I have since ceased this practice, because I a) ran out of vinegar and b) found that marinating overnight yielded the same if not better results. Deseed 3 red (important that they are red) jalapeños and quarter them and put them into the pot. Also, add a 500g bag of dried apricots - do get the good californian ones, it makes a diference. Finally, add 2 or 3 solid sprigs of rosemary and 1l of plain dry chardonnay as well as a bit of white wine vinegar.
Marinate over night.
Next morning, take the meat out of the marinade, put the marinade aside by means of pouring it into a different pot and seal your roast all round in the pot. Pour your marinade back in and cook as a pot roast until it reaches the fall-apart stage. Remove the meat, add salt to taste and some cream, fish out the rosemary sprigs and needles.
Meanwhile ...
Put parboiled rice, salt and a bit of olive oil into a saucepan and roast the rice without stirring till the bottom layer is nice and brown. Add double the volume of the rice in water and let simmer.
Serve forth, the apricots are your vegetable side.
Wine with this should be a traditional fat Australian or similar chardonnay that has undergone lactic acid fermentation and has seen an oak barrel from the inside.
You need about 1.2kg of stewing beef, I usually use round steak in Ireland. Find a big pot and inject some of the above mentioned vinegar into the meat. I have since ceased this practice, because I a) ran out of vinegar and b) found that marinating overnight yielded the same if not better results. Deseed 3 red (important that they are red) jalapeños and quarter them and put them into the pot. Also, add a 500g bag of dried apricots - do get the good californian ones, it makes a diference. Finally, add 2 or 3 solid sprigs of rosemary and 1l of plain dry chardonnay as well as a bit of white wine vinegar.
Marinate over night.
Next morning, take the meat out of the marinade, put the marinade aside by means of pouring it into a different pot and seal your roast all round in the pot. Pour your marinade back in and cook as a pot roast until it reaches the fall-apart stage. Remove the meat, add salt to taste and some cream, fish out the rosemary sprigs and needles.
Meanwhile ...
Put parboiled rice, salt and a bit of olive oil into a saucepan and roast the rice without stirring till the bottom layer is nice and brown. Add double the volume of the rice in water and let simmer.
Serve forth, the apricots are your vegetable side.
Wine with this should be a traditional fat Australian or similar chardonnay that has undergone lactic acid fermentation and has seen an oak barrel from the inside.
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