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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Oct 26, 2016
Page
22
A classic French braised beef and red wine stew with carrot onion and tomato paste. oven braised 2.5 hours yields tender meat and rich sauce served over egg noodles. Includes notes on improvements and a slow cooker method.
Author Jacques Pepin discusses cider making in a Chicago Tribune Food Guide feature. The piece notes multiple cider varieties for drinking and cooking, including Calvados and applejack, with recipes for braised lamb or pork shoulder and apple sides, plus tips on slow cooker reduction and serving.
Pork or lamb stew browned and simmered with apples onions celery and cider, then finished with thyme rosemary oregano and cannellini beans. Served with apple mashed potatoes and parsley chives with notes for slow cooker and make ahead.
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