Monthly Archives: February 2018

beef bourguignon

Standard

based on a cooks illustrated recipe with a few changes.
pretty much as good as julia childs famous recipe with a lot less work
1/2 lb salt pork or pork belly cut into 1/4″ pieces
4 lbs chuck roast trimmed ,cut into 1.5-2″ chunks ,trimmings reserved
1 1/2 tsp salt
3 Tbsp butter divided
1 LB baby bella mushrooms quartered if large
1/2 oz dried porcini mushrooms
1 lb frozen pearl onions,thawed
1 tbsp sugar
1/3 cup flour
4 cups beef broth
1 bottle Pinot Noir
2 envelopes unflavored gelatin
1 Tbsp tomato paste
1 Tsp anchovy paste
2 onions chopped
2 carrots chopped into 2″ pieces
1 head garlic unpeeled and separated into cloves and smashed
6 sprigs fresh thyme
2 bay leaves
1/2 tsp peppercorns

preheat the oven to 500
place one oven rack on the lowest level and one on the second lowest
mix the salt and the beef chunks in a bowl and set aside for 30 minutes
line a rimmed cookie sheet with foil
add the mushrooms pearl onions and 1 Tbsp butter to the sheet
at the same time place the remaining 2 Tbsp butter,the salt pork and teh beef scraps in a large roasting pan
place the cookie sheet on the lowest rack and th eroasting pan on the rack above
cook 15 minutes,stiring the mushroom mixture occasionally
remove both pans from the oven and lower the temperature to 325
place the mushroom mixture in a bowl,cover and refrigerate
sprinkle the flour into the roasting pan with salt pork and whisk until dossolved
add the beef broth,2 cups of the wine,the gelatin ,anchovey paste and tomato paste and whisk well
place the carrots.garlic cloves, porcini mushrooms, onions, peppercorns, bay leaves  and thyme and chopped onions in the pan in a single layer
arrange the beef in a single layer on top of the veggies
add water to the pan so the beef chunks are about 3/4 covered you dont want them fully submerged
roast for 90 minutes
stir and cook 90-120 more minutes until the beef is tender ,adding water if needed to keep the beef at least 1/2 submerged
Once the beef is tender remove from oven
using a slotted spoon  transfer the beef and veggies to the bowl with the reserved mushrooms and cover
strain the remaining liquid thru a fine mesh strainer into a large bowl, pressing down to get as much liquid out as possible and discard solids
add the remainder of the wine to the liquid and stir
let sit 10 minutes or so to settle and using a spoon skim off fat
transfer liquid to a large dutch oven, bring to a boil and simmer briskly 15-20 minutes until the sauce has thickened to a creme like consistency
lower heat to medium ,add the beef and mushroom mixture and cook covered 8 minutes or so until the beef is reheated

serves 6

Advertisements