Text 28408, 111 rader
Skriven 2015-06-21 05:54:26 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1333
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Boeuf Bourguignon
 Categories: Beef, Wine, Pork, Vegetables, Booze
      Yield: 8 Servings

    1/4 lb Thick-sliced bacon; in 1"
           - pieces
      3 lb Boneless beef chuck; in 2"
           - pieces
    1/3 c  All-purpose flour
      2 tb Vegetable oil
  4 1/2 tb Unsalted butter
    1/2 c  Brandy
      1    (4") piece of celery
      4    Fresh parsley stems; no
           - leaves
      4    Fresh thyme sprigs
      2    Turkish bay leaves
      2    Cloves
      2    Onions; fine chopped
      3 lg Garlic cloves; fine chopped
      2    Carrots; in 1/4" slices
      1 tb Tomato paste
    750 ml Bottle Burgundy or C++tes du
           - Rh++ne
      1 lb Small boiling or pearl
           - onions
      1 lb Mushrooms; quartered if
           Lg

  ACCOMPANIMENT: peeled boiled potatoes tossed with butter
  and parsley

  SPECIAL EQUIPMENT: kitchen string

  Cook bacon in boiling salted water 3 minutes, then drain.

  Pat beef dry and season with salt and pepper. Divide flour
  and beef between 2 (1-quart) sealable plastic bags, seal,
  then shake to coat meat.

  Heat 1 1/2 tablespoons of oil and 1 1/2 tablespoons butter
  in a wide 6- to 8-quart heavy pot over moderately high
  heat until hot but not smoking, then brown beef well on
  all sides in 2 or 3 batches, without crowding, adding
  remaining 1/2 tablespoon of oil as needed. Transfer to a
  bowl.

  Pour off any excess oil from pot, then add brandy to pot.
  Deglaze by boiling over high heat 1 minute, stirring and
  scraping up brown bits, then pour over beef.

  Tie celery, parsley, thyme, bay leaves, and cloves
  together with kitchen string to make a bouquet garni (tuck
  cloves into celery so they donCÇÖt fall out).

  Heat 1 tablespoon butter in cleaned pot over moderately
  high heat until foam subsides, then saut+¬ bacon, stirring,
  2 minutes. Add chopped onions, garlic, and carrots, then
  saut+¬, stirring, until onions are pale golden, about 5
  minutes. Add tomato paste and cook, stirring, 1 minute.
  Add wine, meat with juices, and bouquet garni and simmer
  gently, partially covered, until meat is tender, 3 1/2 to
  4 hours.

  While meat simmers, blanch boiling onions in boiling
  salted water 1 minute and drain in a colander. Rinse under
  cold running water, then peel.

  Heat 1 tablespoon butter in a 3-quart heavy saucepan over
  moderately high heat until foam subsides, then saut+¬
  boiling onions, stirring occasionally, until browned in
  patches. Season with salt and pepper. Add 2 cups water (1
  1/2 cups if using pearl onions), then simmer, partially
  covered, until onions are tender, 15 to 20 minutes. Boil,
  uncovered, stirring occasionally, until liquid is reduced
  to a glaze, 5 to 10 minutes.

  Heat remaining tablespoon butter in a large nonstick
  skillet over moderately high heat until foam subsides,
  then saut+¬ mushrooms, stirring, until golden brown and any
  liquid mushrooms give off is evaporated, about 8 minutes.
  Season with salt and pepper.

  Stir onions and mushrooms into stew and cook 10 minutes.
  Remove bouquet garni and skim any fat from surface of
  stew. Season with salt and pepper.

  COOKS' NOTE: Boeuf bourguignon may be made 1 day ahead.
  Cool, uncovered, then chill, covered (it tastes even
  better made ahead because it gives the flavors time to
  develop). If making ahead, it's easier to remove fat from
  surface after chilling.

  Gourmet | December 2001

  Makes 8 servings

  MM Format by Dave Drum - 12 March 2012

  Uncle Dirty Dave's Archives

MMMMM

... Lobster tail and beer: three of me favourite things.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)