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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Neo-Bourguignonne
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Monday 1st August 2011 06:14:51 UTC (over 6 years ago)
Neo-Bourguignonne

Here is a stripped-down, one-pan offering of
the majestic Boeuf a la Bourguignonne.


14 - 16 oz. top round or chuck roast, carved into 1 1/2 - 2" hunks
flour for dredging, seasoned with salt and pepper
2 small carrots, cut into 2" hunks
1 medium onion, chopped coarsely
2 cloves garlic, whole
2 bay leaves
1 cup dry, red wine
1 cup beef broth
1 large onion, sliced thickly
1/4 Tsp dried thyme
1/4 Tsp ground cayenne pepper
salt
pepper
peanut or olive oil
butter

Dust the beef hunks with seasoned flour.

Heat up a 12" skillet over a medium flame, add
peanut oil and a little butter. Brown the
beef on all sides. Remove the beef from the
pan, and degrease the pan.

In the same skillet, melt 2 Tbl butter.
Introduce carrot, onion, garlic and bay
leaf to the pan. Reduce the flame,
somewhat. Saute vegetables until soft.

Return the meat to the pan. Pour in the
wine and beef broth. Scrape the bottom of
the skillet with a spatula. Bring the
liquid to boil. Cover with a lid, reduce
the heat to slow simmer, and braise for
1 1/2 hours.

Remove the beef hunks from pan with tongs or
a slotted spoon. Place them in a dish. Strain
the contents of the skillet through a China
cap or fine mesh colander into the dish.
Press only very lightly on the vegetables in
the strainer to extract the liquid.

Wipe out the skillet with a paper towel. Add
2 Tbl of butter, thyme and the sliced onions.
Saute until tender-crisp. Return the beef
and sauce to the skillet. Add cayenne pepper.
Adjust for salt and pepper, and simmer until
the onions are heated through.
 
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