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Recipe of the Month
RAGOUT OF BEEF WITH CRANBERRIES AND WILD MUSHROOMS Some years ago when little packets of dried wild mushrooms showed up in my supermarket, I began experimenting with them and discovered that when added to soups and stews, they need not be reconstituted in water. I’ve taken a few other short-cuts here – using packaged sliced cremini (baby bella) mushrooms as well as canned cranberry sauce. It does double duty, first helping tenderize the meat, then adding welcome tartness. Note: Good butchers sell double-smoked bacon and will cut it to order. Failing that, substitute diced hickory-smoked bacon.
 1/4 cup (1/2 stick) unsalted butter or vegetable oil 3 pounds boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes 4 large shallots or scallions, coarsely chopped 2 large yellow onions, coarsely chopped 2 packages (8 ounces each) sliced cremini or white mushrooms 1/4 pound double-smoked slab bacon, finely diced, blanched 10 minutes in boiling water, and drained well (see Note above) 2 small sprigs fresh thyme (preferably lemon thyme) or 1/2 teaspoon crumbled dried leaf thyme 1 small sprig fresh rosemary or 1/2 teaspoon crumbled dried leaf rosemary 2 cups dry red wine such as pinot noir or cabernet 1 can (14 ounces) beef broth 1 cup whole cranberry sauce 2 packages (1/4 ounce each) dried porcini or chanterelles 1 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste 1 cup heavy cream
What People Are Saying about FALLING OFF THE BONE, “The best way to illustrate why Anderson’s books consistently win awards is to go directly to her recipes.” -- SAVANNAH MORNING NEWS “It's Anderson's focus on the economical cuts of meat that makes this book a standout. Her roasts, stews, curries, and chilies demonstrate how special the cheaper cuts of meat can be when cooked properly. Go find another cookbook that points the home cook toward cost-savings. They're few and far between.” -- SANTA CRUZ SENTINEL “Your guests will fall off their seats for meat that is FALLING OFF THE BONE.” -- NEWSOK “Striking a recessionary tone, Anderson (NEW DOUBLEDAY COOKBOOK) explores not just beef, veal, lamb, and pork, but focuses specifically upon their less expensive, ‘bony and/or sinewy cuts.’ The handy preface provides tips on tenderization, and there are charts illustrating from where upon each animal the tough cuts are carved.” -- PUBLISHERS WEEKLY “As America reluctantly settles into what looks like a long recession, Anderson delivers this timely tome about how to cook tough but inexpensive cuts of meat so that they come out meltingly fork-tender. You will be inspired. I certainly was.” --SARA MOULTON, author, SARA MOULTON’S EVERYDAY FAMILY DINNERS “This book is chock-full of original, authoritative, wonderful surprises, and if the Smothered Pork Shoulder with Caraway Cabbage I cooked up is any indication of luscious satisfaction, my copy will be dog-eared in no time.” -- JAMES VILLAS, author, PIG, and also THE BACON COOKBOOK “Every time Jean Anderson comes out with a book, I get excited! Her books are always full of practical, mouthwatering recipes, highly personal expressions as well as hard won knowledge. FALLING OFF THE BONE is no exception . . . This book is a keeper!” -- PAULA WOLFERT, author, THE SLOW MEDITERRANEAN KITCHEN “Another stellar cookbook in her repertoire of classics, Jean Anderson’s FALLING OFF THE BONE celebrates the lesser cuts and elevates them to mouthwatering tenderness. Whenever I want to be inspired in the kitchen and guided by a voice of authority, I always look to Jean Anderson.” -- KIM SUNÉE, author, TRAIL OF CRUMBS: Hunger, Love, and the Search for Home
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