Beef Bourguignon Recipe From Silver Palate
Imelda Marcos had a shoe fetish. For me it's cookbooks. The most tattered tomes in my e'er-expanding culinary library are the original Silver Palate series written past Julee Rosso and the late Sheila Lukins. With unerring reliability, every recipe I've made from their cookbooks take been a bang-up success. Favourites over the years include Chicken Marbella, Salade Niçoise, Dilled Blanquette de Veau, Pasta Puttanesca, and one of the ultimate comfort foods, their meltingly tender Beef Bourguignon. Less of a stew and more of a principal event, archetype Boeuf à la Bourguignonne is well marbled beefiness chuck braised in red vino, traditionally cerise Burgundy, and flavoured with bacon, onions, lycopersicon esculentum paste, herbs and spices, which are reduced to create a densely flavoured, dark and silky sauce. Parboiled pearl onions, carrots and sautéed mushrooms are added towards the end of cooking, for a dish Julia Child chosen "i of the near delicious beef dishes concocted past mankind."
Smoked side bacon chopped into a small-scale dice
The salary is sautéed until crisp and so tuckered on newspaper towel
Beef chuck cut into 1 1/two-inch cubes
The beef is and then sautéed until browned on all sides
1 cup of diced onion
The chopped onions, salt, pepper and flour are added to the beef and cooked over high heat for 5 minutes
Red wine, beef stock, tomato paste, fresh rosemary and the reserved bacon are added to the beefiness, brought to a boil, and then transferred to a 325°F oven for two hours
Meanwhile the pearl onions are trimmed, blanched and then rinsed under cold h2o
The pearl onions are then peeled and set aside
The crimini mushrooms are cleaned, timed then sliced or quartered, depending on their size
The mushrooms are sautéed in a little butter for 10 minutes so set aside as well
Parboiled carrots, pearl onions, sautéed mushrooms and red currant jelly are added to the cooked beef and heated through for another x minutes, and so served garnished with chopped parsley
Beefiness Bourguignon
Serves 6
Recipe adapted from The Argent Palate New Basics Cookbook
8 oz thick sliced smoked side bacon, cut into small dice
3 lb well-trimmed boneless beefiness chuck, cut into 1 1/ii-inch cubes
1 loving cup chopped onions
salt and pepper, to sense of taste
three tbsp all-purpose flour
3 cups Burgundy wine
iii cups beef stock
ii tbsp tomato paste
1 tbsp chopped fresh rosemary leaves
three to 4 carrots, peeled and cut into one 1/2-inch julienne
ii cups white or crimson pearl onions
8 oz fresh cremini, shiitake or chanterelle mushrooms
i tbsp unsalted butter
1 tbsp red currant jelly
2 tbsp chopped Italian parsley
Preheat the oven to 350F. In a flameproof casserole or Dutch oven, sauté the salary until crisp, then remove with a slotted spoon and drain on newspaper towels.
Pour off all but ane tbsp of the salary drippings. Over medium-high heat, sauté the beef a few pieces at a time, until browned on all sides. Add the chopped onions to the beef, and sprinkle with salt, pepper and flour. Melt over high heat, stirring constantly for five minutes.
Add the wine, stock, lycopersicon esculentum paste, reserved bacon and rosemary, and bring to a boil. Cover the casserole and transfer to the oven and bake until the meat is tender, virtually two hours.
Meanwhile, gear up the vegetables: Bring a minor pot of water to boil. Drop in the carrots and cook until tender, about five-7 minutes. Drain, rinse under cold water and drain again, then set up aside. Make a small X in the root end of each pearl onion. Drop them into boiling water and melt for v minutes. Drain, rinse under cold water and bleed again. Pare and set aside. Piece the mushrooms lengthwise. Cook butter in a skillet, add the mushrooms and sauté over medium estrus for 10 minutes, and then set bated.
When the meat is cooked, transfer the casserole to a stovetop burner and add the carrots, onions, mushrooms and scarlet currant jelly. Oestrus through, about 7 minutes. Serve garnished with the chopped parsley.
Source: https://scrumpdillyicious.blogspot.com/2014/04/beef-bourguignon-salute-to-silver-palate.html
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