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+ | {{ : | ||
+ | ====== Better Beef Burgundy ====== | ||
+ | /* Description */ | ||
+ | We wanted our boeuf bourguignon recipe to have tender braised beef napped in a silky, rich sauce with bold red wine flavor but without all the work that the classic recipe requires. We cook the stew in the oven, uncovered in a roasting pan, so that the exposed surfaces of the meat brown as it braises, allowing us to eliminate the time-consuming step of searing it beforehand. Similarly, we used the oven, rather than the stovetop, to render the salt pork and to prepare the traditional mushroom and pearl onion garnish. | ||
+ | <WRAP right> | ||
+ | |**Preheat: | ||
+ | |**Prep:** 0: | ||
+ | |||
+ | |||
+ | ====== Ingredients ====== | ||
+ | |||
+ | * 1 (4-pound) boneless beef chuck-eye roast, trimmed and cut into 1 1/2- to 2-inch pieces, scraps reserved | ||
+ | * Salt and pepper | ||
+ | * 6 ounces salt pork, cut into 1/4-inch pieces | ||
+ | * 3 tablespoons unsalted butter | ||
+ | * 1 pound cremini mushrooms, trimmed, halved if medium or quartered if large | ||
+ | * 1 1/2 cups frozen pearl onions, thawed | ||
+ | * 1 tablespoon sugar | ||
+ | * 1/3 cup all-purpose flour | ||
+ | * 4 cups beef broth | ||
+ | * 1 (750-ml) bottle red Burgundy or Pinot Noir | ||
+ | * 5 teaspoons unflavored gelatin | ||
+ | * 1 tablespoon tomato paste | ||
+ | * 1 teaspoon anchovy paste | ||
+ | * 2 onions, chopped coarse | ||
+ | * 2 carrots, peeled and cut into 2-inch lengths | ||
+ | * 1 garlic head, cloves separated, unpeeled, and crushed | ||
+ | * 2 bay leaves | ||
+ | * 1/2 teaspoon black peppercorns | ||
+ | * 1/2 ounce dried porcini mushrooms, rinsed | ||
+ | * 10 sprigs fresh parsley, plus 3 tablespoons minced | ||
+ | * 6 sprigs fresh thyme | ||
+ | |||
+ | |||
+ | ====== Directions ====== | ||
+ | |||
+ | - Toss beef and 1½ teaspoons salt together in bowl and let stand at room temperature for 30 minutes. | ||
+ | - Adjust oven racks to lower-middle and lowest positions and heat oven to 500 degrees. Place salt pork, beef scraps, and 2 tablespoons butter in large roasting pan. Roast on lower-middle rack until well browned and fat has rendered, 15 to 20 minutes. | ||
+ | - While salt pork and beef scraps roast, toss cremini mushrooms, pearl onions, remaining 1 tablespoon butter, and sugar together on rimmed baking sheet. Roast on lowest rack (at same time as the salt pork!), stirring occasionally, | ||
+ | - Remove roasting pan from oven and reduce temperature to 325 degrees. Sprinkle flour over rendered fat and whisk until no dry flour remains. Whisk in broth, 2 cups wine, gelatin, tomato paste, and anchovy paste until combined. Add onions, carrots, garlic, bay leaves, peppercorns, | ||
+ | - Using slotted spoon, transfer beef to bowl with cremini mushrooms and pearl onions; cover and set aside. Strain braising liquid through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. Stir in remaining wine and let cooking liquid settle, 10 minutes. Using wide shallow spoon, skim fat off surface and discard. | ||
+ | - Transfer liquid to Dutch oven and bring mixture to boil over medium-high heat. Simmer briskly, stirring occasionally, | ||
+ | |||
+ | |||
+ | ====== Notes ====== | ||
+ | Works best if made a day ahead. | ||
+ | |||
+ | If the pearl onions have a papery outer coating, remove it by rinsing them in warm water and gently squeezing individual onions between your fingertips. Two minced anchovy fillets can be used in place of the anchovy paste. To save time, salt the meat and let it stand while you prep the remaining ingredients. Serve with mashed potatoes or buttered noodles. | ||
+ | |||
+ | |||
+ | /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ | ||
+ | /* | ||
+ | ====== Nutrition ====== | ||
+ | |Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): | | ||
+ | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | | ||
+ | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | | ||
+ | */ | ||
+ | |||
+ | |||
+ | {{tag> | ||
+ | /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, | ||
+ | replacing the " | ||
+ | |||
+ | /* | ||
+ | ---Recipe Types--- | ||
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+ | |||
+ | ---Recipe Sources--- | ||
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+ | ---Recipe Ratings--- | ||
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+ | */ | ||
+ | |||
+ | ~~DISCUSSION~~ |