This is a delicious hearty stew utilizing a delicious yet often overlooked cut of beef.
- 2 lbs Bull Jewels (testicles or "oysters")
- 1 cup All-Purpose Flour
- 1/8 cup Canola Oil
- 2 tsp Chopped Garlic
- 2 cups sliced onion
- 1/2 cup Butter
- 1/2 bottle Red Wine
- 1/8 cup Tomato Paste
- 1 tsp Chives
- 1 tsp Parsley
- 1 crispy french bread sliced and toasted
- Salt & Pepper to taste
Clean the bull jewels by removing the tough outer skin with a sharp knife. Slice the “oysters” into ½” discs. Toss into flour seasoned with salt and pepper.
Heat oil in a large pot/skillet until almost smoking (the oil should shimmer). Quickly sauté the onions and garlic (be sure not to burn the garlic!) Remove the onion and garlic from the pan and set on a plate to reserve for later.
In the same pan add the butter then brown the “oysters” and cook until golden brown on both sides. Deglaze the pan with the wine then stir in the tomato paste until well incorporated. Once mixed, add the onion and garlic back to the pan. Continue to cook at a low simmer for about 30 minutes or until “oysters” are tender. Adjust seasoning as needed and let rest for approximately 10 minutes to let flavors develop. Add fresh chopped chives and parsley to garnish. Serve with crispy bread.