Fricot de Barques or Boatman's Stew

150 mins
Serves 1
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Directions

  1. 1Slice beef shank into approximately half-inch thick pieces.
  2. 2Slice beef shank into approximately half-inch thick pieces.
  3. 3Slice beef shank into approximately half-inch thick pieces.
  4. 4Thinly slice onions.
  5. 5Thinly slice onions.
  6. 6Thinly slice onions.
  7. 7Thinly slice garlic cloves.
  8. 8Thinly slice garlic cloves.
  9. 9Thinly slice garlic cloves.
  10. 10Assemble the dish in a heavy-bottomed pan by first adding olive oil.
  11. 11Assemble the dish in a heavy-bottomed pan by first adding olive oil.
  12. 12Assemble the dish in a heavy-bottomed pan by first adding olive oil.
  13. 13Create a layer of sliced onions in the pan.
  14. 14Create a layer of sliced onions in the pan.
  15. 15Create a layer of sliced onions in the pan.
  16. 16Add a layer of the sliced beef.
  17. 17Add a layer of the sliced beef.
  18. 18Add a layer of the sliced beef.
  19. 19Season with salt and pepper.
  20. 20Season with salt and pepper.
  21. 21Season with salt and pepper.
  22. 22Add garlic and an anchovy.
  23. 23Add garlic and an anchovy.
  24. 24Add garlic and an anchovy.
  25. 25Repeat layering until all ingredients are used.
  26. 26Repeat layering until all ingredients are used.
  27. 27Repeat layering until all ingredients are used.
  28. 28Top with a generous amount of vinegar.
  29. 29Top with a generous amount of vinegar.
  30. 30Top with a generous amount of vinegar.
  31. 31Pour a generous amount of olive oil over the top.
  32. 32Pour a generous amount of olive oil over the top.
  33. 33Pour a generous amount of olive oil over the top.
  34. 34Add a cartouche over the ingredients.
  35. 35Add a cartouche over the ingredients.
  36. 36Add a cartouche over the ingredients.
  37. 37Cover the pan with a lid.
  38. 38Cover the pan with a lid.
  39. 39Cover the pan with a lid.
  40. 40Place the pan into a 300-degree Fahrenheit oven.
  41. 41Place the pan into a 300-degree Fahrenheit oven.
  42. 42Place the pan into a 300-degree Fahrenheit oven.
  43. 43Cook for two and a half to three hours without opening or checking.
  44. 44Cook for two and a half to three hours without opening or checking.
  45. 45Cook for two and a half to three hours without opening or checking.
  46. 46After two and a half hours, remove the pan from the oven.
  47. 47After two and a half hours, remove the pan from the oven.
  48. 48After two and a half hours, remove the pan from the oven.
  49. 49Remove the cartouche.
  50. 50Remove the cartouche.
  51. 51Remove the cartouche.
  52. 52Serve the stew over a bed of mashed potatoes.
  53. 53Serve the stew over a bed of mashed potatoes.
  54. 54Serve the stew over a bed of mashed potatoes.
  55. 55Garnish with a touch of parsley.
  56. 56Garnish with a touch of parsley.
  57. 57Garnish with a touch of parsley.

Ingredients

  • Beef shank, sliced to half-inch thick
  • Beef shank, sliced to half-inch thick
  • Beef shank, sliced to half-inch thick
  • Onions, thinly sliced
  • Onions, thinly sliced
  • Onions, thinly sliced
  • Garlic cloves, thinly sliced
  • Garlic cloves, thinly sliced
  • Garlic cloves, thinly sliced
  • Olive oil
  • Olive oil
  • Olive oil
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Anchovy
  • Anchovy
  • Anchovy
  • Vinegar
  • Vinegar
  • Vinegar
  • Mashed potato
  • Mashed potato
  • Mashed potato
  • Parsley
  • Parsley
  • 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.