Years ago I found a recipe that sounded interesting in a Safeway weekly advertising supplement from the newspaper. Sam Arnold was the founder of The Fort restaurant, a food writer and historian, and a spokes person for Safeway. A number of his recipes were printed one a week in the advertising circulars. I tried this recipe, and everyone liked it. I tried looking it up online and no one seems to have it, so I am putting it out there to be found.
The recipe from the paper, verbatim, first, then my comments.
Sam Arnold’s Corfu Garlic Beef Casserole
- 2 1/2 rump roast
- 1 cup flour for dredging plus 1/4 cup for making paste to seal casserole
- 2 teaspoons coarse black pepper
- 1/3 cup good alive oil
- 1 cup aged red wine vinegar
- 6 bay leaves
- 2 sprigs each fresh thyme and rosemary
- 3 heads of garlic separated in cloves and peeled
- 1 cup beef broth (stock or bouillon)
- salt to taste
Garnish: 3/4 cup fresh cilantro leaves, 30 small ripe olives 1/2 cup toasted walnut halves(pan sautéed).p
Use a tight lidded casserole or deep iron pot with lid.
Method: Heat oven to 275 F. Cut meat into 1-1 1/2″ square cubes, removing all sinew and fat. Dredge pieces in flour and sprinkle pepper. Sautee meat in hot olive oil until lightly browned, cooking in small batches, draining each on paper towels. Drain off any oil, then add vinegar, bring to a boil. Deglaze pan, scraping off browned bits with a wooden spoon. Place all in a casserole with a tightly fitting lid. Add herbs, meat stock, garlic and salt, if your beef stock is not already salted. Mix all well. Mix flour with water to make a thick paste. Spread it around the run and inner edge of the casserole lid, as a sealant. Place lid onto the flour seal, and bake casserole for three hours. To open, use a blunt ended knife or screwdriver to lift the lid. Check seasoning for more salt or pepper as the dish should by highly seasoned. Sprinkle with the cilantro, olives and toasted walnut pieces. Serve with noodles, polenta or corn meal mush with grated jack cheese.
What I do. I buy any nice big piece of beef on markdown and freeze it until needed. I put some flour in a pie dish, add ground pepper, then dredge the meat, and move it to the frying pan. These days they suggest using “light” olive oil to sautee with. I add oil to the pan as needed, and add flour to the pie pan also as needed.
I move the browned beef to my iron pan when done, and I start adding the garlic and herbs as I load the pan. I buy garlic that is already peeled, because peeling three heads worth of cloves is crazy.
When all the meat is dredged, I use the left over flour for the paste, and mix it in the pie pan. I followed the recipe fairly precisely to check it out, but it really needed more liquids, like another cup split between vinegar and stock.
Ready for the oven. Except that I prepared one day in advance. Because the weather has been cold, I could leave it on the garage floor for a day, and get my kitchen cleaned the day before Christmas. I put it in the oven for four hours because it was so cold from the garage when I baked it.
And now for the part all the guys like, opening the pan with a hammer and screwdriver. Peter Sartucci demonstrates.
I usually serve this with egg noodles, and I will admit that I have never bothered with the garnishes.
When I opened it, I saw that it could have used more liquids for more of a gravy.
Christmas dinner, Corfu Beef, egg noodles, green beans sautéed with browned almonds, and cranberry orange relish.
And for dessert, a Citrus Trifle, with key lime flavored cake, sandwiched with orange marmalade, Lemon pudding flavored pastry cream, Mandarin orange slices and raspberries.
On a sad note, just two weeks after my August post with a picture of Rachel holding Diego the cat, Diego was killed trying to cross a road. We now have a new to us five year old black cat name Ryder. He has always been an indoor cat, and is slowly becoming confident in our home. He came from a one person apartment with little interaction with others to our fairly busy establishment.
I don’t know why even a shy cat thinks the best place is where mom is working.
Happy New Year to every one from Elizabeth, Peter, Pat, Rachel, Greg who lives in Longmont now, and three cats.