JULIA'S BEEF BOURGUIGNON
Steps:
- Remove rind, cut bacon into strips 1/4 x 1/2 In. long. Simmer rind and bacon for 10 min. in 1 1/2 qt. water. Drain and dry. Preheat oven 450. In fireproof casserole 3 in. deep, using 1 T. o/o saute bacon over moderate heat 2-3 min. to brown slightly. Set bacon aside to drain. Reheat fat until almost smoking and saute the beef, a few pieces at a time, which has been dried well on paper towels until nicely brown on all sides. Set aside and in same fat add carrot and onion to brown. Pour out the fat. Return beef and bacon to casserole , s, p. Sprinkle flour on, toss again. Put in oven, uncovered, 4 min. Toss and return 4 more min. Remove, turn oven down to 325. Stir in wine, bouillon so meat is barely covered. Add tomato paste, garlic, herbs, bacon. Bring to simmer on top stove. Cover, put in lower third oven so simmers slowly for 2-3 hours. Done when fork pierces easily. Brown braise onions in stock, separately saute mushrooms in butter. Onions will take abut 10 minutes, rolling about so brown evenly. Add herbs to onions and broth and either braise them or put in oven until tender. Saute mushrooms in 2 T. butter and 1 T. o/o over high heat until browned slightly. When meat is tender pour contents of casserole in sieve set over saucepan. Wash pan, return meat, onions, mushrooms. Skim fat off sauce. Should have 2 1/2 c. sauce thick enough to coat spoon lightly. If too thin, boil down, too thick thin with stock. Taste. Pour over meat. Check seasoning. Refrig. To reheat, bring to simmer, cover, simmer 10 minutes til hot through.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
