Tar Truffle Stew
Tar truffle? Yes, you can cook it! With long braising, it loses its typical tar or petroleum taste, which makes it almost inedible raw. What remains is a fine, slightly nutty aroma that’s perfect for hearty stews. My stew with beef, potatoes, celery, carrots, and Mesentericum truffle is rustic, bold, and just the thing for anyone who wants to try something truly special. Add buttered noodles, and you’ve got a real adventure dish!
Ingredients
- 400 g Beef e.g., shoulder or brisket, coarsely diced
- 4–5 Potatoes coarsely diced
- 2 Carrots coarsely chopped
- 1/2 Celeriac coarsely diced
- 1 large onion chopped
- 2 tbsp Chunky tomato sauce
- 1 l Vegetable or beef bouillon
- 1-2 small tar truffles Mesentericum, peeled and coarsely diced
- Salt, pepper, bay leaf, thyme
- A little butter or oil
- Buttered noodles as a side dish
Instructions
Sear the meat and onion
- Heat butter or oil in a large pot. Sear the beef all over until nicely browned. Then add the onion and sauté until translucent.
Add the vegetables and truffle
- Add the potatoes, carrots, celery, and diced truffle to the pot and briefly toast everything.
Add the liquid
- Add the tomato sauce, stock, bay leaf, and thyme. Stir well and bring to a boil.
Braise the stew
- Cover and let the stew simmer gently over low to medium heat for about 1.5 hours, until the meat is tender and the flavors have melded. Season with salt and pepper to taste.
Serving
- Serve the stew with freshly cooked buttered noodles and enjoy warm.
