From the outside, every character on My Little Pony: Friendship is magic is always seemed to be expressive about everyone’s character through great length and quality of there own dialogue. Yet, there is this one character, who doesn’t seem to say much but he is considered as I like to call “The Intelligent and Silent Giant” of the series. A pony that doesn’t really say much but his own character reveals himself through his actions, body language and the tone when he uses his line of “eeuop” and “Nope”. His name is Big Macintosh or Big Mac for short.
From "Hearts and Hooves Day" Episode 17, Season 2: Big Mac Bucking Apples
He first appeared in the series during the first episode as a “male drafted character” to provide diversity to the show. Although, through out the first season, Big Mac became his own character when he is revealed to be Applejacks Big Brother. He was essentially, “the rock” of the Apple Family and somewhat of a representative for the common working male figure for a show made for the young female demographic.
Although he is treated as a minor character of the series, featured in only a few episodes with little dialog, his character is more three-dimensional then he appears to be. What lacks in his dialog, he has this inner wisdom that he keeps to himself and rarely shares that knowledge in only the most thought provocative situations. A few examples of those times of inner wisdom from Big Mac would be the biting off more than you can chew discussion with Applejack in “Apple Bucking Season” or when he shared Pinkie Pie his own inner wisdom about taking risks in the recent “Pinkie Apple Pie” episode.
From "Pinkie Apple Pie" Episode 9, Season 4: Big Mac demonstrating his strength.
He also has his own signature strength of the physical and the moral. He always works hard and was always honest as Applejack. He never really lied or succumbed to any temptations (exception to the Hearts and Hooves Day episode because he was under the influence of the love poison). He also never uses his physical strength to dominate over anyone else to his advantage, which would be very easy for a pony, his size. He always uses his strength for good and productivity at Sweet Apple Acres. In all he is considered as “gentle giant with little to say but express through his uniqueness.”
The inspiration for this dish was mostly just an excuse to make a stew commonly known as beouf Berginon. True, it is French but, when I was thinking of Big Mac; I thought about how Big Mac is not only a hearty dish but as a wholesome experience that would reflect Big Mac’s hard working nature. I naturally think of a good hearty stew that accompanied with apples to obviously reference the apple family aspect. Naturally, wine would be the perfect match with apples. Plus with the addition of tender stew meat and thick cut bacon, it would be perfect not only for the character itself but for the extremely cold weather that January and for the upcoming February is expecting to come (especially in Chicago).
To be frankly honest, this recipe is more of an Americanized version of the classical French dish. I know it’s devious to mess with something that is original and magnificent on its own, but I do want to explore the many possibilities that could turn out amazing. Plus, according to my parents, “Apples do make the dish.” So it may not be the original but at least it tastes good. (I would also like to note that if you plan to shop for these ingredients: you need to be 21 or over to purchase the wine. If you are under 21, you can ask your parents or legal guardian to make the purchase for you.)
Serves up to 6-8
Meat
1 ½ lbs. of Stewing beef or roughly cubed beef shoulder.
4 strips of thick cut bacon, Chopped into 16 chunks
Vegetables and Fruit
1 red onion, roughly chopped
3 medium carrots, medium chopped
3 breaburn apples or red delicious, roughly chopped into chunks
Cooking Liquid
750 ml Bottle of California Red Wine or Burgundy
2 cups of Beef broth.
- Cook your stew meat on a big wide pan on high heat and cook until browned. (Remember to turn and stir the beef to cook on all sides.) Once the stew meat is browned, remove from the pan and set it on the side. Skim the fat on the pan until you have a nice brown coating.
- Using the same pan as you cook the meat, sautee the red onion on the pan and with a wooden spoon, scrap the bottom of the pan to enhance flavor. Cook the onions until soft.
- When onions are soft, add ¾ of the bottle of wine to the pan on high heat to deglaze the pan. Add your stew meat, carrots and the rest of the wine. Bring the stew up to a boil and turn the heat down low to a simmer and let the alcahol evaporate for 2 ½ hours. (If your stew does not have any bubbles coming up during the cooking process, turn the heat up until you see a gentle bubling.)
- After about 2 hours, the stew should be reduced by half of its original volume. Add in your apples and let it cook for 45 more minutes.
- While the stew is cooking, on a separate cast iron pan, cook your bacon until floppy and fully cooked
Add your bacon and the broth to fold into the stew.
Season to taste and serve with some hearty French bread.
This stew is perfect for making large quantities to share with friends, family or even yourself. Its also considered as the perfect economic dish because the cheaper and tougher the meat is, the better the stew gets. Plus, its perfect for potluck parties because if have a warming crock pot or pressure cooker to keep it warm, then the meat will become more tender and the intensity of the wine flavor increases. It will take time, but if you have the afternoon free, you can make a really great meal for yourself and your friends.
I really hope you enjoy this warming and new experience in Brony cuisine. Send in some more suggestions for new recipes at #bronychefproject for more. This is Chef Kyle saying, “I bid you a-do and stay warm.”
Posted with Blogsy
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