Main Dishes |
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Beef Burgundy - 2005
Recipe courtesy of Lee Rodriguez
INGREDIENTS
PREPARATION
A garni bouquet contains a few sprigs of parsley, thyme and a bay leaf.
Place the stewing beef in a bowl. Add the bouquet garni, garlic and seasoning to taste, then pour in the wine. Cover and chill for 24 hours.
Soak the top and bottom of a 3 quart clay pot in water for 2 hours. Drain.
Drain the meat, reserving the marinade. Blanch bacon in boiling water for 2 minutes, drain and pat dry. Heat the oil, brown the onions in a non-stick skillet, then transfer to the presoaked clay pot.
Brown the meat, pour in the brandy and set it alight. When the flames subside, pour the meat and juices into the clay pot. Add the marinade. Cover the clay pot and place in cold oven. Set the oven at 450 degrees and cook for 2 hours.
Mix cornstarch and water. Gradually stir this into the meat mixture. Add the mushrooms. Cook, covered, for another 30 minutes. Taste for seasoning.
Sprinkle with chopped parsley and garnish with herb sprigs and croutons. Serve with noodles or white long grain rice and crisp green salad.
Served at Mr. Lee's 2004 Christmas party. Delicious! Mr. Lee is Ron and Joan's neighbor in Lewisville
- 2 pounds stew meat -- cubed
- 1 bouquet garni -- see directions
- 2 cloves garlic -- crushed
- salt and pepper -- to taste
- 1 750 milliliter bottle red wine
- 4 slices bacon -- diced
- 1 tablespoon oil
- ¾ pound pearl onions
- 4 tablespoons brandy
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ pound small mushrooms
- 3 tablespoons parsley -- chopped
- herb sprigs -- to garnish
- croutons -- to garnish
PREPARATION
A garni bouquet contains a few sprigs of parsley, thyme and a bay leaf.
Place the stewing beef in a bowl. Add the bouquet garni, garlic and seasoning to taste, then pour in the wine. Cover and chill for 24 hours.
Soak the top and bottom of a 3 quart clay pot in water for 2 hours. Drain.
Drain the meat, reserving the marinade. Blanch bacon in boiling water for 2 minutes, drain and pat dry. Heat the oil, brown the onions in a non-stick skillet, then transfer to the presoaked clay pot.
Brown the meat, pour in the brandy and set it alight. When the flames subside, pour the meat and juices into the clay pot. Add the marinade. Cover the clay pot and place in cold oven. Set the oven at 450 degrees and cook for 2 hours.
Mix cornstarch and water. Gradually stir this into the meat mixture. Add the mushrooms. Cook, covered, for another 30 minutes. Taste for seasoning.
Sprinkle with chopped parsley and garnish with herb sprigs and croutons. Serve with noodles or white long grain rice and crisp green salad.
Served at Mr. Lee's 2004 Christmas party. Delicious! Mr. Lee is Ron and Joan's neighbor in Lewisville
