Fatberg Flambé

Experience a daring twist on a classic dish with this Fatberg Flambé, featuring rich, smoky flavors from slow-cooked meats and a flambé finish that adds a theatrical flair. This dish balances the traditional elements of a hearty stew with a creative twist that elevates the dining experience, making it perfect for adventurous food lovers.

Ingredients:

• 1 lb beef chuck, cut into 1-inch cubes
• 1 lb pork belly, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 potatoes, diced
• 1 cup mushrooms, sliced
• 1 cup beef broth
• 1/2 cup red wine
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp thyme
• Salt and pepper to taste
• 1/4 cup brandy or cognac (for flambé)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat a bit of oil over medium heat. Add the beef and pork belly, browning them on all sides.
2. Add the chopped onion and minced garlic, cooking until softened.
3. Stir in the carrots, potatoes, and mushrooms, cooking for an additional 5 minutes.
4. Add the beef broth, red wine, tomato paste, smoked paprika, thyme, salt, and pepper. Bring to a simmer.
5. Cover and let the stew cook on low heat for about 1.5 hours, or until the meat is tender and the flavors meld together.
6. Once cooked, carefully add the brandy or cognac to the pot. Using a long lighter, ignite the alcohol to flambé, allowing the flames to burn off the alcohol. Be cautious during this step.
7. Once the flames subside, stir the stew and adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley.