BOEUF BOURGUIGNONNE

INGREDIENTS:

1 large carrot, cut into 1 inch pieces

1 small onion, chopped

4 large garlic cloves, halved

¼ cup chopped fresh flat-leaf parsley

1 tsp juniper berries, crushed

1 tsp chopped fresh rosemary, or ½ tsp dried

½ tsp fresh thyme or ¼ tsp dried

1 to 2 tsp fresh sage or ¼ tsp crumbled dried

¼ tsp ground coriander

1/8 tsp cinnamon

1/8 tsp grated nutmeg

1/8 tsp black pepper

1 whole clove

1 bottle red Burgundy

1 ½ lb. lean chuck, cut into 16 cubes

1 cup demi-glace (jellied concentrated beef broth)

Four 2 X ½ inch strips orange zest

1 lb. fresh fettuccine or ¼ inch wide noodles

¼ cup chopped walnuts

PREPARATION:

In a large nonreactive bowl, combine the carrot, onion, garlic, parsley, juniper berries, rosemary, thyme, sage, coriander, cinnamon, nutmeg, pepper, and clove. Add the wine. Add the meat and stir well. Cover and set in the refrigerator to marinate overnight or up to 24 hours. Remove the meat from the marinade and place it in a soaked 3 quart clay pot. Strain the marinade, reserving 1 ¼ cups of the liquid and discarding the solids. Add the reserved marinade and the demi-glace to the meat; the meat should be almost but no entirely covered by the liquid.

Cover the pot and place it in a cold oven. Set the oven temperature to 450 degrees F and cook for 1 ½ hours. Add two of the strips of orange zest to the meat and cook for 15 minutes longer, or until the meat is almost fork-tender. Meanwhile, cook the noodles in a large pot of salted boiling water; drain well. Cut the remaining two strips of orange zest into very thin julienne. Please the noodles on four plates or in four shallow pasta bowls. Set four pieces of the cooked meat on each serving of noodles, and spoon over some of the cooking liquid. Sprinkle with the walnuts and the julienned orange zest and serve.

SERVES FOUR