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Boeuf de la St Jean
Beef Stew with Summer Vegetables
Preparation info
- Serves
4–6
as a First Course - Difficulty
Medium
Appears in
By Anne Willan
Published 1981
A century or so ago they chose a sacrificial cow at Massiac in Auvergne during the fair in early June. Her horns garlanded, she grazed for weeks in the pasture of her choice. She was slaughtered on the feast of St Jean and the meat was distributed to the inhabitants of the town.
Ingredients
| mild bacon, cut in thin slices |
Method
Heat the bacon in a heavy-based casserole until the fat runs, add the beef and brown it on all sides over a high fire. Add the wine, water and bouquet garni and bring to a boil. Cover and simmer over a low fire for 2 hours.
Prick the sausages, put them in a pot, cover with water and bring to a boil. Drain, halve and add to the casserole. Simmer uncovered for 30 minutes. Put the vegetabl