From 1080 Recipes by Simone and Inés Ortega, published by Phaidon Press, 2007, phaidon.com. Illustrations by Javier Mariscal. Photography by Jason Lowe.
In the February 2008 House Beautiful, a recipe caught my eye, and this week I decided to conduct the House Beautiful recipe experiment: I made the Beef with Tomatoes and Olives., from the cookbook 1080 Recipes by Simone and Inés Ortega. Here is the recipe:
BEEF WITH TOMATOES AND OLIVES
1 cup sunflower oil (I used 1/2 cup olive oil instead)
3 1/4 pounds stewing beef, such as chuck, flank, rump, or brisket, cut into chunks
2 large onions, finely chopped
2 tablespoons all-purpose flour
1 pound 2 ounces very ripe tomatoes, peeled and chopped (I used 28 oz can whole tomatoes instead)
Scant 1 cup chopped Serrano ham or prosciutto
3/4 cup white wine
Pinch of mixed dried herbs or 1 bouquet garni (1 sprig fresh parsley, 1 clove garlic, and 1 bay leaf tied in cheesecloth)
Scant 1 cup pimiento-stuffed green olives
Heat the oil in a pan. Add the beef, in batches if necessary, and cook, stirring occasionally, for about 10 minutes, until evenly browned. Remove with a slotted spoon and set aside. Drain off most of the oil, leaving about 4 tablespoons to cover the base of the pan, and reheat. Add the onion and cook over low heat, stirring occasionally, for about 8 minutes, until beginning to brown. Stir in the flour and cook, stirring constantly, for 2 minutes. Add the tomato and cook, stirring occasionally and breaking it up with the side of the spoon, for 5 minutes more. Return the beef to the pan, add the ham, and pour in the wine. Season with salt, add the dried herbs or bouquet garni, mix well, and cook for about 5 minutes. Pour in water to cover, cover the pan, and simmer over medium heat for about 2 hours, until tender. Meanwhile, put the olives in a pan, add water to cover, and bring to a boil, then lower the heat, and simmer for 1 minute. Drain well and set aside. Uncover the stew, stir in the olives, and cook, uncovered, for 10 minutes more. Remove and discard the bouquet garni, if used. Serve in a warm deep dish. I served this over rice.
Overall impressions: I thought this was a very good winter stew. I served it over brown rice, with crusty bread on the side. It wasn't difficult to make, but it was time consuming as there were a lot of different steps, and the stew needs to simmer for two hours or so.
Conclusion from the experiment: Although this was very good, the amount of time that it takes decreases my interest in making it again any time soon.
So, have you ever made a recipe from a design magazine? How did it turn out?