Tapulone alla Occitana

Ingredients

Tapulone alla Occitana differs from the original Italian tapulone in its use of Occitan ingredients and flavor profiles. While the Italian tapulone typically includes ingredients like tomatoes, olives, and capers, the Occitan version focuses on locally available ingredients such as beef, root vegetables, and aromatic herbs. The Occitan adaptation also incorporates the traditional cooking techniques and flavors of the region, resulting in a distinct and delightful dish. We alse have the original recipe for Tapulone, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 parsnips, peeled and diced 2 parsnips, peeled and diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 sprigs of thyme 2 sprigs of thyme
• 2 bay leaves 2 bay leaves
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, carrots, parsnips, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Return the beef to the pot and add the thyme sprigs, bay leaves, red wine, and beef broth. Season with salt and pepper to taste.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
5. 5.
   Remove the thyme sprigs and bay leaves before serving.
6. 6.
   Serve the Tapulone alla Occitana hot, accompanied by crusty bread or creamy polenta.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or brisket.

Tips & Tricks

• For an extra depth of flavor, marinate the beef cubes in red wine and herbs for a few hours before cooking.
• Add a splash of balsamic vinegar during the last 30 minutes of cooking for a tangy twist.
• Serve the Tapulone alla Occitana with a dollop of tangy crème fraîche for added creaminess.
• Feel free to customize the vegetable selection based on seasonal availability and personal preference.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve Tapulone alla Occitana in deep bowls, allowing the rich stew to take center stage. Accompany it with a side of crusty bread or creamy polenta to soak up the flavorful juices.

Presentation advice

Garnish the Tapulone alla Occitana with a sprig of fresh thyme or a sprinkle of chopped parsley to add a touch of freshness and visual appeal. Serve it in rustic earthenware bowls to enhance the rustic charm of the dish.