Fricot de Barques or Boatman's Stew
Directions
- 1Slice beef shank into approximately half-inch thick pieces.
- 2Thinly slice onions.
- 3Thinly slice garlic cloves.
- 4Assemble the dish in a heavy-bottomed pan by first adding olive oil.
- 5Create a layer of sliced onions in the pan.
- 6Add a layer of the sliced beef.
- 7Season with salt and pepper.
- 8Add garlic and an anchovy.
- 9Repeat layering until all ingredients are used.
- 10Top with a generous amount of vinegar.
- 11Pour a generous amount of olive oil over the top.
- 12Add a cartouche over the ingredients.
- 13Cover the pan with a lid.
- 14Place the pan into a 300-degree Fahrenheit oven.
- 15Cook for two and a half to three hours without opening or checking.
- 16After two and a half hours, remove the pan from the oven.
- 17Remove the cartouche.
- 18Serve the stew over a bed of mashed potatoes.
- 19Garnish with a touch of parsley.
Ingredients
- Beef shank, sliced to half-inch thick
- Onions, thinly sliced
- Garlic cloves, thinly sliced
- Olive oil
- Salt
- Pepper
- Anchovy
- Vinegar
- Mashed potato
- Parsley
Equipment
Heavy-bottomed panLidCartoucheOven
Tips
- The anchovies provide a unique background umami flavor.
- Cooking the meat in its own juices makes it fall-apart tender.
- A cartouche is essential for this dish.
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