コルシカ風子牛のボリューム満点シチュー オリーブとミルテの香り
(Hearty Corsican Veal Stew with Olives & Myrte)
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材料
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800 grams 子牛の肩肉
(2インチのキューブに切る)
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150 grams ブラックオリーブ
(Pitted, preferably Niçoise olives)
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1 tablespoon マルトベリー
(Can use dried ground Myrte or fresh if available)
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2 medium 人参
(皮をむいて角切りにした)
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1 large 黄玉ねぎ
(刻んだ)
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3 cloves ニンニクの cloves
(挽肉)
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2 tablespoons トマトペースト
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200 milliliters 辛口白ワイン
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500 milliliters 牛肉または子牛のストック
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1 teaspoon フレッシュタイム
(Or 1/2 teaspoon dried)
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1 leaf ローリエの葉
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3 tablespoons オリーブオイル
海塩, to taste
ブラックペッパー, to taste
(2インチのキューブに切る)
(Pitted, preferably Niçoise olives)
(Can use dried ground Myrte or fresh if available)
(皮をむいて角切りにした)
(刻んだ)
(挽肉)
(Or 1/2 teaspoon dried)
栄養
- 分量: 4
- 1人分の量: 1 ボウル (300g)
- Calories: 440 kcal
- Carbohydrates: 15 g
- Protein: 45 g
- Fat: 20 g
- Fiber: 4 g
- Sugar: 6 g
- Sodium: 700 mg
- Cholesterol: 130 mg
- Calcium: 50 mg
- Iron: 4.2 mg
作り方
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1 - Prepare Ingredients:
Cut veal into cubes, peel and dice carrots, chop onion, mince garlic, and measure spices before cooking.
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2 - Brown the Veal:
Heat olive oil in a heavy pot over medium-high heat. Brown veal cubes in batches until golden on all sides; remove and set aside.
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3 - Sauté Vegetables:
In the same pot, add onions, carrots, and garlic. Cook until softened, about 5-7 minutes.
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4 - Add Tomato Paste and Wine:
Stir in tomato paste and cook for 2 minutes. Pour in white wine to deglaze the pot, scraping up browned bits. Let wine reduce by half.
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5 - Simmer Stew:
Return veal to the pot. Add stock, Myrte berries, thyme, bay leaf, salt, and pepper. Bring to boil, then lower heat, cover, and simmer gently for 1.5 hours until tender.
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6 - Add Olives:
Stir in olives during the last 5 minutes of cooking. Adjust seasoning as needed.
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7 - Serve:
Remove bay leaf. Serve stew hot in bowls, optionally with crusty bread or polenta.
Cut veal into cubes, peel and dice carrots, chop onion, mince garlic, and measure spices before cooking.
Heat olive oil in a heavy pot over medium-high heat. Brown veal cubes in batches until golden on all sides; remove and set aside.
In the same pot, add onions, carrots, and garlic. Cook until softened, about 5-7 minutes.
Stir in tomato paste and cook for 2 minutes. Pour in white wine to deglaze the pot, scraping up browned bits. Let wine reduce by half.
Return veal to the pot. Add stock, Myrte berries, thyme, bay leaf, salt, and pepper. Bring to boil, then lower heat, cover, and simmer gently for 1.5 hours until tender.
Stir in olives during the last 5 minutes of cooking. Adjust seasoning as needed.
Remove bay leaf. Serve stew hot in bowls, optionally with crusty bread or polenta.
コルシカ風子牛のボリューム満点シチュー オリーブとミルテの香り :の詳細
Corsican Veal Stew with Olives and Myrte
This traditional Corsican dish showcases the island's rich culinary heritage, combining succulent veal with robust Mediterranean flavors of olives and the unique aromatic touch of Myrte berries — a distinct local seasoning. This stew exemplifies rustic comfort food from Corsica, where simple ingredients are elevated by fiery herbs and slow cooking.
Myrte berries, a less common ingredient outside Corsica, impart a subtly sweet, pine-like aroma enhancing the dish's depth. Olives add briny undertones balancing veal’s richness. The long simmer tenderizes the meat while developing layers of concentrated flavor.
Serve with crusty country bread or creamy polenta for an authentic experience. Ideal for chilly evenings, this recipe delivers impressive complexity yet remains accessible enough for home cooks with some experience.
Tips & Notes:
- For authentic flavor, source black Niçoise olives and dried Myrte berries.
- Veal shoulder is best for stewing; it tenderizes beautifully while retaining flavor.
- The wine deglaze is essential for binding the flavors and lifting fond from the pot.
Cultural Relevance:
Corsican cuisine fuses French Mediterranean and Italian influences shaped by the island’s unique flora. Using wild herbs like Myrte berries honors traditional methods where locals used native plants to add signature tastes.
Mastering this stew offers welcoming warmth with artisanal inspiration, perfect for anyone eager to explore nuanced rural French cooking that celebrates Corsican identity.
