Beer and rustic mustard stew

This recipe, originated in the North of Italy, and may be even more North in Europe, is a must in Winter, when the smell and the sound of the boiling pot is a great company in the kitchen.

I chose pieces of the fore shoulder, and I understand that the name and the cut it is different in every country so I prefer to attach the picture. My meat was cut n. 8!

A very cheap cut indeed,  that can give excellent results as a long cooking makes the meat very soft and delicious.

Last but not the least it is easy to warm up the following day, and still delicious.

I match this stew with some polenta, and my tip is to cook it with a little more liquid than requested to make it smoother.

Ingredients for 4

800 grs/ 1 +3/4 lb pieces of fore shoulder, cut into thick cubes 4 cm/1,5 inches

1 golden onion

Flour

About 500 ml / 1 pint double malt beer

2 large slices of rustic bread

4 table spoons mustard in grains

40 grs butter

1 table spoon vegetable oil

Salt and pepper
2 table spoons chopped parsley 

1/2 table spoon chopped  sage leaves

450 grs/1 lb ready to cook polenta flour.

Peel the onion and cut it into thin slices.

Put the butter and the oil in a large pan, bring them to the boil and add the onions. Stir in until soft and golden. 

Flour the meat cubes, shake to avoid any excess of floor.

Remove the onion from the butter, set it aside and put the cubes in the hot butter, stirring in now and then until nicely golden on each side.Salt the meat and put the cooked onions in the pan again. Stir gently.

Pour in the beer, little by little or the foam will go out! Stir well so that the flour does not stick to the bottom of the pan. Stir well now and then.

Spread the mustard on each side of the bread, gently lay them on the meat, put a lid on the pan and let it cook over a low heat for about 1 hour. 







Stir the meat so that the bread dissolves as well and let it cook for 2 more minutes. 

Remove from fire and add the chopped vegetables.








Serve it hot with steamed potatoes or polenta.
Red wine, or better the same strong beer is recommended!