Thanks for posting this Megan. I'm sure it's great! I remember some of your awesome meals in our college days!
This recipe is a little labor intensive but so delicious... it's kind of like a french beef stew.
Beef Bourguignonne
Rub
1 T. dried thyme
1 t. salt
½ t. freshly ground pepper
Bouquet Garni – cut all items in to small bits and tie up in a cheese cloth bag
1 stalk celery with leave
3 sprigs fresh Italian parsley
3 sprigs fresh thyme
1 bay leaf
Stew
1 lb boneless beef chuck
1 yellow onion - diced
2 cloves garlic - minced
3 carrots – cut on an angle, one inch
3 slices thick-cut lightly smoked bacon
1 T. oil
2 c. beef stock
1 ½ dry red wine (such as Zinfandel)
12 pearl onions
12 small fresh mushrooms
2 T. olive oil
1 t. salt
½ t freshly ground pepper
6 sprigs fresh Italian parsley
Cut the beef chuck into small bite size cubes. Massage the rub into the beef and make sure it is coated on all sides. Set aside at room temperature for an hour.
Cut the bacon into ¼ inch strips. Cook in a dutch oven over medium heat. When it is crispy, pull out of the fat and set aside. Add the 1 T. oil. Brown the beef on all sides. Do not cook all the way through. When it is brown on all sides, pull it out of the oil and set aside. Add the onion, garlic, and vegetables. Sauté until onions begin to caramelize.
Add the beef stock, wine, bacon, beef, and bouquet garni. Place in the oven at 350 degrees for one to three hours. Add more stock or wine if necessary to keep liquid about ¾ of the way up the beef.
Blanch the pearl onions in a sauté pan in water. This will make them easier to peel. Slice the mushrooms and sauté with pearl onions in the olive oil. Place over the top of stew just before serving.
Serve with mashed potatoes or warm crusty bread.
Serves 4.
February 2, 2008 9:18 PM
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2 comments:
I forgot to mention on this recipe... I actually used grape juice instead of the wine. It was still great and had just the right amount of sweetness.
Megan
Hey Annie... here is another experiment I tried that turned out really well!!
Enjoy!
Chile Verde
1 ½ pounds tomatillos
8 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed
2 cans diced green chiles
1 bunch cilantro leaves, cleaned and chopped
3 lbs. pork shoulder or butt, trimmed of fat and cut into small cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions
1 Tbsp of dried oregano
2 ½ cups beef or chicken stock
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil lined baking sheet. Place 5 unpeeled garlic cloves on the sheet as well. Put under the broiler for about seven minutes to slightly blacken the skin. Remove from oven, let cool enough to handle. Once cooled, peel garlic cloves. Peel and chop 3 remaining cloves.
Place tomatillos (with the skin intact), garlic cloves, jalapenos, canned chiles and cilantro in food processor. Pulse until mixture is finely chopped and mixed well. Place mixture into crock pot or large stock pot.
Season pork cubes with salt and pepper. Heat oil in skillet over medium heat. Brown pork chunks on all sides. Using tongs, lift pork out of pan and add to tomatillo mixture. In remaining oil, add chopped onion and the chopped garlic cloves. Saute until onions are slightly browned. Add onions and garlic to tomatillo mixture.
Deglaze the skillet with the stock. Add stock to mixture. Add oregano and salt and pepper to taste. Cook on low for 3-4 hours or until pork is tender.
Serve with rice, refried or black beans and tortillas.
Serves 8.
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