1. In a large pot, melt the smoked fat and bacon.
Finely chop the golden shallots and sauté in the
melted fat
When the shallots (or the onions) are golden, slice
the garlic and add to the above.
2. Dice the meat into bite size pieces (not the
tail) and add to the above
Sauté all the meat until slightly brown
3. When the meat is slightly brown, add the
marrow bones (if any) and the tomato purée - Stir in
4. Add 3 glasses of wine, two of water to cover,
the bag of herbs (bouquet garni) - Stir in
Cook for 3 hours on a very low heat stirring
occasionally
After 3 hours, adjust seasoning (salt and pepper)
to taste and cook for a further two hours on a very
low heat (a bare simmer)
15 minutes before serving:
Pan fry the button mushrooms in butter
Remove the bones making sure that no marrow is
wasted
Add the mushrooms. Stir.
Cook for a further 10 minutes
Serve in a bowl with a sprinkle of finely chopped
parsley.
Best eaten with boiled potatoes rolled in parsley.
Choose a nice bottle of red Burgundy wine to go with.
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