Celery with Wine and Bacon

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

In international culinary reference guides, this dish is known as 'Portuguese Celery.' Typically, red port wine is used. In our test kitchen, we prepare this stew with a sweet red wine. So, it turns out to be 'Crimean Celery.'

Ingredients

Bacon - 14.1 oz
Celery salt - 12 pieces
Campbell's Beef Broth - 1 qt
Cahors - 17 fl oz
Spanish onions - 1 head
Garlic - 6 cloves
Bay leaf - 2 pieces
Butter - 1.8 oz
Green peppercorns - 6 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Boil the bacon in gently simmering water for 20 minutes to remove excess salt and the overpowering smoky flavor. Cool it under running water and cut it into small cubes.

Step 2

Finely chop the onion and garlic and sauté them lightly in butter in a deep skillet. Add the pieces of bacon to the same skillet, stir, and simmer over low heat for three minutes. During this time, trim the tops and bottoms of the celery and leave the stalks about 12 cm long. The remaining celery can be used in other dishes. Use a vegetable peeler to remove the fibrous outer skin and add the celery to the skillet with the onion, garlic, and bacon. Pour in the broth (cube broth can be used) and wine, and add a bay leaf and whole peppercorns. The liquid in the pot should cover the celery by about two-thirds. Season the contents of the skillet with salt and pepper, reduce the heat to the lowest setting, cover with a lid, and let it simmer for an hour, turning the celery stalks occasionally.