Name: Beef Short Ribs Simmered in Red Wine with Fennel Black Olives, and Anchovies in the Style of the Camargue
Yield: Serves 4
Ingredients: 1 tablespoon red wine vinegar; Salt and freshly ground pepper; 1½ cups meat stock or water; 24 oil-cured black olives; 2 ½ to 3 pounds bone-in beef short ribs (8 to 12 pieces); 3 anchovy fillets; 2 tablespoons butter; 1 teaspoon Pernod, ouzo, or raki; 5 garlic cloves; ½ cup tomato sauce; 3½ tablespoons flour; 2 cups hearty red wine; 1 small carrot, sliced; 1 small leek, sliced; Bouquet garni (celery leaf sprigs, 1 sprig of thyme, 2 sprigs of parsley, 1 bay leaf, and strip of orange zest, tied together); 2 tablespoons extra virgin olive oil; 1 medium onion, minced; 3 ounces pancetta, diced; ¼ teaspoon bruised fennel seeds

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.