Preparation:
Cut beef into 2-inch cubes. In a bowl, combine meat, carrots, onions, salt, pepper, thyme. bay leaf, cloves, and wine. Let stand for 12 hours, turning meat occasionally. Dry meat with paper towels. Drain marinade. Place vegetables from marinade in a cheesecloth bag tied with a string. In Dutch oven or large, heavy saucepan, place bacon and cook over low flame for 5 minutes.
Remove bacon and set aside. Raise flame under pan. When fat is hot, add meat and cook until well browned on all sides. Lower flame. Cover and simmer for 20 minutes. Add calf's foot, bag of vegetables, consommé, marinade, and tomatoes. Return bacon to pan. Bring to boil. Cover tightly and simmer for 3 hours.
Meanwhile, cook olives in boiling water for 5 minutes. Drain. Cut beef into thin slices. Arrange slices on heated serving dish and keep warm. Bone the calf's foot and dice the meat. Remove meat to serving dish. Add olives, and arrowroot dissolved in water to pan. Cook for 5 minutes. Pour over meat.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garv |
