Pruneaux Au Beaujolais Prunes In Beaujolais Recipes

PRUNES IN A PITCHER

Steps:

• At least 2 days before serving, place the prunes and port in a glass or ceramic container. Cover and let soak at room temperature for at least 24 hours or longer if possible.
• Place the prunes and their soaking liquid in a non-reactive saucepan. Add red wine, sugar, vanilla bean and seeds and a pinch of salt. Bring to a boil over high heat, and then simmer until the prunes are soft and a few start to fall apart, about 15 minutes. Let cool. Refrigerate covered for at least 24 hours or up to 2 months.
• To serve, place a few prunes in individual cups and cover with a little heavy cream or vanilla ice cream. Serve immediately.

PRUNEAUX AU BEAUJOLAIS (PRUNES IN BEAUJOLAIS)

Steps:

• Place the prunes in a mixing bowl and add the wine. Let stand 24 hours at room temperature until the prunes have softened well.
• Place the prunes and wine in a saucepan. Add the vanilla, sugar and lemon rinds. Bring to a boil; simmer for 30 minutes. The mixture should be syrupy. Chill. Remove rinds. Serve alone or with vanilla ice cream.

BOEUF BRAISE AU BEAUJOLAIS (BEEF BRAISED IN BEAUJOLAIS)

Steps:

• Sprinkle the beef with salt and pepper. Heat the oil in a nonstick skillet large enough to hold the meat in one layer. Add the cubed beef and cook over medium heat, stirring until well browned on all sides, about 10 minutes.
• Transfer the pieces of meat to a heavy cast-iron kettle, add the onions, garlic, mushrooms and thyme. Cook and stir for about 5 minutes. Add the flour. Blend well and stir for 1 minute. Add the wine, beef or chicken stock, bay leaf, cloves and allspice. Blend well and bring to a simmer. Cook, covered, over low heat for 3 1/2 hours to 4 hours, or until the meat is tender. Remove bay leaf. Serve with mashed potatoes, noodles or rice.