Estouffade de Boeuf

1/2 pound lean sliced Kirkland Signature bacon
3 1/2 pounds bottom round of beef, cubed
1/2 cup all-purpose flour seasoned with 1/4 teaspoon salt and freshly ground pepper
to taste
2 shallots or green onions, sliced
2 medium onions, coarsely chopped
2 large carrots, thickly sliced
2 cups dry red wine
1/4 cup brandy
2 garlic cloves, crushed
1/2 teaspoon fresh thyme leaves
1 bay leaf, crumbled
1 tablespoon finely chopped fresh parsley
1/2 teaspoon salt
1 tablespoon tomato paste
1/2 -1 cup beef broth

1. Preheat oven to 300°F.
2. Simmer bacon in water to cover for 10 minutes. Drain, reserve 3 slices and roughly chop remainder. Lay 3 bacon strips in a heavy flameproof casserole just large enough to hold the ingredients.
3. Roll beef cubes in seasoned flour. Layer half of cubes on top of bacon. Cover with half of vegetables and chopped bacon. Repeat layers with remaining beef, vegetables and bacon.
4. Warm wine in a small saucepan. Add brandy, garlic, herbs, salt, pepper to taste and tomato paste. Mix and pour into casserole.
5. Add beef broth until liquid almost covers contents of pan.
6. Bring to a simmer on the stovetop. Cover with foil and a lid; cook in the oven for 3 hours, or until meat is tender.
7. Skim off fat, season to taste and serve. Makes 8 servings.

Palermo Pork Loin en Croute

2 1/4 pounds Farmland boneless pork loin
4 thick slices day-old bread, crusts removed
2 tablespoons minced fresh herbs: rosemary, sage, etc.
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1/2 cup Smithfield* Real Crumbled Bacon
1 garlic clove,minced
Salt and pepper to taste
2 egg yolks, lightly beaten
1/4 cup olive oil, divided
1/3 cup chicken broth
1 tablespoon balsamic vinegar
SAUCE
1/4 cup Cabernet Sauvignon
2 tablespoons salted butter
1/2 onion, chopped
2 tablespoons thinly sliced garlic
1 14 1/2-ounce can crushed tomatoes
1 tablespoon chopped fresh basil
1 tablespoon fresh oregano
1 bay leaf
Salt and freshly ground black pepper to taste

1. Preheat oven to 350°F. Trim away any visible fat from the meat.
2. Place bread, herbs, cheese, bacon, garlic, and salt and pepper in a food processor; pulse until finely ground. Add egg yolks and 1 tablespoon olive oil; mix well. Encase meat with the mixture, pressing it firmly.
3. Put meat in a baking dish with remaining oil, chicken broth and vinegar. Roast for 90 minutes, or until internal temperature is 145°F. Remove meat to a platter.
4. To prepare the sauce, deglaze the roasting pan with wine over medium-high heat. Heat a sauté pan over medium-high heat. Cook butter, onion and garlic for 2-3 minutes. Add meat drippings/wine and remaining sauce ingredients. Cook over medium to medium-high heat for 12-15 minutes, or until reduced by a third.
5. Slice the meat, arrange on a platter and top with sauce.
Makes 6-8 servings.