Beef Short Ribs Simmered in Red Wine with Fennel Black Olives, and Anchovies in the Style of the Camargue

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Popular Mediterranean licorice-tasting spirits, such as Pernod, raki, or ouzo, are often served accompanied by a small plate of oily black olives or salty fish. In this wonderful beef stew, a single teaspoon of one of these spirits creates great depth of flavor. This stew is best if started a day in advance so that all the fat can be removed and all the flavors are allowed to develop fully

Serve with saffron-flavored rice and a fresh fennel salad.

Ingredients

    Method