Beef Burgundy Recipe - Cooking Index
Beef Burgundy Recipe - Cooking Index
| 2 | Garlic cloves - crushed or pr | |
| 2 | Onions - sliced | |
| 2 | Carrots - sliced thin | |
| 10 | Parsley stems | |
| Bouquet garni - * see recipe | ||
| 20 | Peppercorns - crushed | |
| Salt | ||
| 3 tablespoons | 45ml | Cognac |
| 1 | Dry red wine - preferably bur | |
| 2 tablespoons | 30ml | Meat |
| 3 lbs | 1362g / 48oz | Lean beef chuck - trimmed and c |
| Salt and freshly ground pepper | ||
| 2 tablespoons | 30ml | Vegetable oil |
| 2 tablespoons | 30ml | All-purpose flour |
| 1 tablespoon | 15ml | Tomato paste |
| 3 | Tomatoes - quartered | |
| 1/2 lb | 227g / 8oz | Bacon slices - 1/4 inch thick |
| 30 | Pearl onions | |
| 1 | Unsalted butter | |
| 1 tablespoon | 15ml | Sugar |
| 1 tablespoon | 15ml | Vegetable oil |
| 3/4 lb | 340g / 11oz | Mushrooms - trim/rinse/dry |
| Croutons-- | ||
| 6 | Firm white bread - crusts remain | |
| 3 tablespoons | 45ml | Unsalted butter - melted |
| 2 tablespoons | 30ml | Chopped parsley |
| Unsalted butter - for parchment |
Prepare the marinade: Combine all of the ingredients except the oil in a large, non-aluminum container. Add the meat (it must be totally submerged in the liquid) and sprinkle the surface with the oil. Cover and marinate for 12 hours.
Preheat the oven to 400F.
Remove the beef from the marinade and drain well on paper towels. [I usually just set the pieces on a plate. ] Remove the garlic and bouquet garni; set aside. [Since I put the garlic through a press, it gets left in. ] Strain and reserve the marinating liquid.
Drain the marinated vegetables on paper towels; set aside. [I usually just set them in a bowl. ] Heat 1 tablespoon oil in a large nonstick oven-proof skillet over high heat until very hot. Season the beef with salt [optional] and pepper and add to the pan, a few pieces at a time.
Saute, turning frequently, until evenly browned. Remove the beef from the pan. Add another tablespoon of oil to the pan. Reduce the heat to medium, add the marinated vegetables, and cook until lightly colored. Add the beef, sprinkle with flour and stir well. Stir in the tomato paste and cook 1 minute. Add the reserved marinating liquid along with the garlic [if removed earlier], bouquet garni, and the quartered tomatoes.
Add water as needed to cover all of the ingredients. Bring to a boil and cover with a buttered round of parchment paper and then with a lid. [I've used plain bond paper most of the time and it works OK. Parchment paper can be found in kitchen specialty stores and sometimes in markets. Use the lid to trace out the proper dimensions on the paper and cut inside the line.
Rub a little butter on both sides to keep it from burning?). ] Transfer to the oven, reduce the oven heat to 375F and cook until the beef is tender when pierced with the point of a knife, about 2 1/2 hours.
Prepare the lardons: Trim the rind from the bacon [if slab bacon]. Cut each slice lengthwise into 3 strips and then each strip into 1/4-inch cubes, known as lardons. Put them into a small saucepan and cover with cold water. Bring to a boil, reduce the heat, and simmer for 1 minute. Drain, refresh under cold running water, and drain again. Heat a small nonstick skillet over high heat. Add the lardons and saute until golden brown. (Pour off or wipe out with a paper towel any fat that accumulates while they are cooking.) Put the lardons on a paper towel, roll up the towel, and squeeze to blot out remaining fat.
Prepare and glaze the onions: Put the pearl onions in a low- sided saucepan or frying pan large enough to hold them in a single layer, if possible, and add water to barely cover. [Choose a pan that leaves little space as all this water has to be boiled away!] Season with salt [if desired] and pepper, and add 1 tablespoon of butter and 1 tablespoon sugar. Bring to a boil. Cover with a round of buttered parchment paper, reduce the heat and simmer for 8 to 10 minutes. Remove the paper and continue cooking until the liquid evaporates. (Watch carefully here because the onions will burn easily.)
Then continue cooking the onions in the butter remaining in the pan, until golden brown. Shake the pan frequently to color the onions evenly. Set the onions aside. [This is the most tedious part of the recipe and the butter and sugar may scare you off. Unfortunately, I find this the best part of the meal. Don't be afraid to these little jewels at least once. ] Heat the remaining tablespoon of oil and the tablespoon of butter [if desired] in a large frying pan over high heat. Add the mushrooms and cook quickly until all moisture has evaporated, about 5 minutes. Season to taste with salt and pepper; set aside.
When the beef is tender, remove from the cooking liquid with a slotted spoon; set aside. Strain the cooking liquid, pressing down on the vegetables with the back of a spoon to extract all of the
Source:
The Chan-Ese Way KPBS TV 1973
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