I had never heard of Agrillade Saint-Gilloise before, but this really blew me away. The flavour is this beautiful mix of herby, savoury, and acidity; a slow-cooked beef stew with onions, garlic, anchovies, parsley, capers, white wine, and plenty of olive oil. I followed the advice to use two full bunches of parsley, and that really made the dish.
I served it with basmati rice, plus my partner’s homemade sourdough and cultured butter on the side.
This is part of my personal project to cook traditional dishes from around the world, so if you have any recommendations for what I should make next, I’d love to hear them!
Phil_Raven
That looks like the kind of dish that makes you forget cutlery exists just pure rustic comfort on a plate.
2 Comments
Thank you u/scribe06 for recommending this dish!
I had never heard of Agrillade Saint-Gilloise before, but this really blew me away. The flavour is this beautiful mix of herby, savoury, and acidity; a slow-cooked beef stew with onions, garlic, anchovies, parsley, capers, white wine, and plenty of olive oil. I followed the advice to use two full bunches of parsley, and that really made the dish.
I served it with basmati rice, plus my partner’s homemade sourdough and cultured butter on the side.
This is part of my personal project to cook traditional dishes from around the world, so if you have any recommendations for what I should make next, I’d love to hear them!
That looks like the kind of dish that makes you forget cutlery exists just pure rustic comfort on a plate.