Beef Burgundy Red Cooking Wine Recipes

BEEF BURGUNDY I

Steps:

• In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
• Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
• Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
• Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

BEEF BOURGUIGNON

Steps:

• Preheat oven to 350°F (175°C).
• Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
• Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
• In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
• Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
• Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
• In the last 5 minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
• Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
• Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
• Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
• You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
• Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
• If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.Garnish with parsley and serve with mashed potatoes, rice or noodles.
• To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

JULIA CHILD'S MASTER RECIPE FOR BEEF BOURGUIGNON, IN RED WINE

Steps:

• Make herb bouquet and tie in washed cheesecloth the following: 8 sprigs parsley, 1 large bay leaf, 1 t dried thyme, 4 whole cloves or allspice berries and 3 large cloves of smashed, unpeeled garlic together in a small square of washed cheesecloth. Can substitute with celery leaves and/or washed split leeks.
• Dry out the beef chunks by salting and peppering each and letting them sit at room temperature.
• Saute the bacon slices and set aside on paper towels.
• Choose a large frying pan and brown beef chunks on all sides in bacon grease, being careful not to crowd the meat. Turn browned meat into a heavy ovenproof casserole.
• Remove all but a little of the fat from the pan and add the sliced vegetables. Brown them and add them to the beef chunks in the casserole pot.
• Deglaze the pan with the wine and then pour liquid into the casserole with the meat and carrots and onions. Add enough beef stock or bouillon to almost cover all.
• Stir in the tomatoes and add the herb bouquet.
• Bring to a simmer over medium to medium-high heat. Cover and simmer slowly, either on the stove over a low heat or in a preheated oven set to 325 degrees. Cook until the meat is tender, tasting to check.
• Cook, "brown-braised" onions as follows: Peel onions, heat butter and oil in a medium pan and saute in one layer until colored. Cover onions with a little water, salt to taste and 1 tsp sugar. Cover pan and cook at a rapid boil for 10-15 minutes, or until tender.
• To saute mushrooms, quarter washed mushrooms. Heat 1-1/2 TBS of butter and 1.2 TBS olive oil in a large frying pan and when the foaming has subsided, turn in the mushrooms. Saute for several minutes, tossing frequently as the butter is absorbed and then reappears on the surface when the mushrooms begin to brown. Toss in 1/2 TBS chopped shallots, if desired, season with salt and pepper and saute another 30 seconds.
• Drain the meat and vegetables through a colander into a saucepan, pressing the juices out of the residue. Return the meat to the casserole pot and degrease the pan.
• Boil the liquid down to 3 cups.
• Off heat, whisk in the beurre manie [3 T flour mixed into a paste with 2 T softened butter) and add to cooking liquid. Simmer for 2 minutes as the sauce thickens slightly.
• Correct seasonings and pour over the meat, folding in the sauteed onions and mushrooms. {May be completed to this point a day in advance for a dinner party).
• To serve, bring to a simmer, basting the meat and vegetables with the sauce for several minutes until thoroughly hot throughout.
• Serve with mashed or boiled potatoes, TINKYADA brown rice pasta or a very good French bread or baguettes.