Boeuf A La Bourguignon With Heartshaped Croutons Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 cup: Dry red wine,
2 cup: Beef stock or canned broth,
1/4 cup: Marc de Bourgogne or,
Good-quality brandy,
1 large: Onion, chopped
2 small: Carrots, chopped
4: Garlic cloves, sliced
1 tsp: Dried thyme,
1 tsp: Dried rosemary,
10: Peppercorns,
12: Parsley stems,
4: Whole cloves,
4: Allspice berries,
1: Bay leaf,
3 lbs: Beef chuck, cut into 2 inch
Pieces,
Salt and pepper,
1/4 lbs: Slab bacon, (rind removed and
Reserved) sliced lengthwise,
1/4 Inch: ,
Thick, crosswise into pieces
1/2 Inch: wide,
2 tbsp: Butter,
1 tbsp: Oil,
1 tbsp: Tomato paste,
1 lbs: Pearl onions,
4 tbsp: Butter,
pn Sugar,
1 lbs: Button mushrooms,
Beurre Manie, (equal parts
Flour and softened butter,
Mixed together, about
1 tbsp: Each),
Heartshaped croutons:,
6 slice: Firm white bread, crusts
Removed, cut into heart
Shapes,
3 tbsp: Unsalted butter, melted
1/4 cup: Minced fresh parsley,
Directions:
In a large bowl combine marinade ingredients and beef. Chill, covered,
overnight. Drain beef, reserving marinade and vegetables separately;
pat beef dry and season with salt and pepper.
Preheat oven to 275/F. Cover bacon and rind with cold water, bring to
a boil and simmer 3 minutes. Drain. In a large casserole set over
moderate heat cook bacon lardons in butter and oil, stirring often,
until golden. With a slotted spoon transfer lardons to paper towels
to drain.
In casserole over moderately high heat brown beef in bacon fat, in
batches. Pour off all but 1 tablespoon of fat from casserole. Add
reserved vegetable mixture and cook, stirring, for 5 minutes. Add
reserved marinade liquid, tomato paste, reserved bacon rind and salt
and pepper, bring liquid to a boil and cook in oven, covered, 3
hours. Skim fat from stew and drain meat and vegetables, reserving
cooking liquid. Return liquid and meat to casserole.
Meanwhile make vegetable garnish: In a skillet cover onions with
water, add 1 tablespoon of butter, sugar and salt and pepper to
taste. Simmer onions until almost tender. Raise heat to high and
reduce cooking liquid to 2 tablespoons. Continue to cook onions,
shaking pan over heat, until golden brown and glazed. In a skillet
set over moderately high heat, melt remaining butter and add
mushrooms and salt and pepper to taste. Cook mushrooms, tossing
often, for 7 minutes, or until firm. Add the onions and mushrooms to
the casserole. Bring liquid in casserole to a simmer and add enough
Beurre Manie, bit by bit, stirring constantly, to lightly thicken
sauce.
Make croutons: Brush both sides of bread with melted butter, arrange
on a baking sheet and bake in a 400 F. oven until golden brown. Dip
edges of bread in Bourguignon sauce and then in parsley.
To serve: spoon meat and vegetables into shallow serving dishes and
garnish with croutons.
Yield: 6 servings
TASTE SHOW #TS4664
Marinade:
Source from luhu.jp
overnight. Drain beef, reserving marinade and vegetables separately;
pat beef dry and season with salt and pepper.
Preheat oven to 275/F. Cover bacon and rind with cold water, bring to
a boil and simmer 3 minutes. Drain. In a large casserole set over
moderate heat cook bacon lardons in butter and oil, stirring often,
until golden. With a slotted spoon transfer lardons to paper towels
to drain.
In casserole over moderately high heat brown beef in bacon fat, in
batches. Pour off all but 1 tablespoon of fat from casserole. Add
reserved vegetable mixture and cook, stirring, for 5 minutes. Add
reserved marinade liquid, tomato paste, reserved bacon rind and salt
and pepper, bring liquid to a boil and cook in oven, covered, 3
hours. Skim fat from stew and drain meat and vegetables, reserving
cooking liquid. Return liquid and meat to casserole.
Meanwhile make vegetable garnish: In a skillet cover onions with
water, add 1 tablespoon of butter, sugar and salt and pepper to
taste. Simmer onions until almost tender. Raise heat to high and
reduce cooking liquid to 2 tablespoons. Continue to cook onions,
shaking pan over heat, until golden brown and glazed. In a skillet
set over moderately high heat, melt remaining butter and add
mushrooms and salt and pepper to taste. Cook mushrooms, tossing
often, for 7 minutes, or until firm. Add the onions and mushrooms to
the casserole. Bring liquid in casserole to a simmer and add enough
Beurre Manie, bit by bit, stirring constantly, to lightly thicken
sauce.
Make croutons: Brush both sides of bread with melted butter, arrange
on a baking sheet and bake in a 400 F. oven until golden brown. Dip
edges of bread in Bourguignon sauce and then in parsley.
To serve: spoon meat and vegetables into shallow serving dishes and
garnish with croutons.
Yield: 6 servings
TASTE SHOW #TS4664
Marinade:
Source from luhu.jp
Tags
Taste