Beef Bourguignon | Christine Cushing
139.7 هزار بار بازدید -
4 سال پیش
-
I show you how to
I show you how to make beef Bourguignon, classic slow simmered beef stew in red wine from Burgundy, France. I refer to the master chef, Escoffier about how it was originally made and delve deep into the details about why you use a Pinot Noir, why browning the meat is so important. This finished dish would get Julia Child's blessing. FULL RECIPE BELOW.
RECIPE: BEEF BOURGUIGNON
90 gm. Lardons, cubed bacon (3 oz.)
2 cups cremini mushrooms, quartered (500 ml)
3 lb beef chuck, stewing beef cut into 2“ cubes (1.4 kg)
salt and freshly cracked black pepper
2 Tbsp. butter 25 ml
2 Tbsp. olive oil (25 ml)
2-3 Tbsp. flour (25-45 ml)
Splash Cognac
2 Tbsp. tomato paste (25 ml)
1 ½ cups ml beef broth (375 ml)
3 whole large shallots, cut into quarters lengthwise
2 carrots, in thick slices
750 ml bottle dry red wine Preferably Burgundy( Pinot or Gamay) (3 cups)
Several sprigs thyme chopped
2 bay leaves
salt and pepper to taste
Preheat oven to 300 D F convection setting .
In a large Dutch oven brown bacon in dry pan. Add the quartered mushrooms and half the butter. Toss well until golden over medium heat. Remove with bacon and set aside.
Pat meat dry with paper to towel to ensure good browning.
In the same pan, add olive oil and butter and brown meat in 2 batches over medium high setting, until browned on all sides. This will take about 8-10 minutes. Season with salt and pepper. Add the onions and carrots and toss a few minutes to sweat. Sprinkle with flour and stir well to coat evenly.
Deglaze with a splash of Cognac . Add the tomato paste, red wine, stock, chopped thyme, bay leaf. Stir, cover and transfer to preheated oven at 300 D F. Braise meat slowly for 2 – 2 1/2 hours or until meat is tender and sauce has begun to reduce. Check occasionally that meat is simmering gently. Adjust temperature of oven higher or lower accordingly to maintain a very gentle simmer.
Increase temperature to 325 D F, add the reserved bacon mushroom mixture, remove lid and continue to braise for 30- 40 minutes, until sauce has reduced by about 20% and is slightly glossy. Adjust seasoning.
Serves 6-8
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Subscribe for more videos: https://goo.gl/wNqDQB
Connect with Chef Christine on social media:
Instagram: Instagram: ccfearless
Facebook: Facebook: ChefChristineCushing
Christine's Website: http://christinecushing.com/
Linkedin: LinkedIn: christine-cushing
Twitter: Twitter: ccfearless
#BeefBourguignon #BoeufBourguignon #beefrecipe
RECIPE: BEEF BOURGUIGNON
90 gm. Lardons, cubed bacon (3 oz.)
2 cups cremini mushrooms, quartered (500 ml)
3 lb beef chuck, stewing beef cut into 2“ cubes (1.4 kg)
salt and freshly cracked black pepper
2 Tbsp. butter 25 ml
2 Tbsp. olive oil (25 ml)
2-3 Tbsp. flour (25-45 ml)
Splash Cognac
2 Tbsp. tomato paste (25 ml)
1 ½ cups ml beef broth (375 ml)
3 whole large shallots, cut into quarters lengthwise
2 carrots, in thick slices
750 ml bottle dry red wine Preferably Burgundy( Pinot or Gamay) (3 cups)
Several sprigs thyme chopped
2 bay leaves
salt and pepper to taste
Preheat oven to 300 D F convection setting .
In a large Dutch oven brown bacon in dry pan. Add the quartered mushrooms and half the butter. Toss well until golden over medium heat. Remove with bacon and set aside.
Pat meat dry with paper to towel to ensure good browning.
In the same pan, add olive oil and butter and brown meat in 2 batches over medium high setting, until browned on all sides. This will take about 8-10 minutes. Season with salt and pepper. Add the onions and carrots and toss a few minutes to sweat. Sprinkle with flour and stir well to coat evenly.
Deglaze with a splash of Cognac . Add the tomato paste, red wine, stock, chopped thyme, bay leaf. Stir, cover and transfer to preheated oven at 300 D F. Braise meat slowly for 2 – 2 1/2 hours or until meat is tender and sauce has begun to reduce. Check occasionally that meat is simmering gently. Adjust temperature of oven higher or lower accordingly to maintain a very gentle simmer.
Increase temperature to 325 D F, add the reserved bacon mushroom mixture, remove lid and continue to braise for 30- 40 minutes, until sauce has reduced by about 20% and is slightly glossy. Adjust seasoning.
Serves 6-8
Check out these other delicious videos:
One Dish Super Easy Garlic Mashed Potatoes: One Dish Super Easy Garlic Mashed Pot...
Slow Cooked Beef Short Ribs: Slow Cooked Beef Short Ribs | Christi...
The WORLD'S Best Mashed Potato Recipe: The WORLD'S Best Mashed Potato Recipe...
How to make your Beef Tenderloin 10 out of 10: How To Cook Perfect Beef Tenderloin |...
Colossal Reverse Sear T-Bone for Toronto Raptors: How To Reverse Sear T-Bone Steak On A...
Green Beans with Shallots and Hazelnuts - Better Than Grandma's Casserole: Green Beans Surprisingly Better Than ...
Braised Lamb Shanks with Red Wine: Best Ever Lamb Shanks with Red Wine |...
Cream of Mushroom Soup: Cream of Mushroom Soup | Christine Cu...
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Roast Leg of Lamb: Roast Leg of Lamb | Christine Cushing
Beef & Barley Soup: Beef & Barley Soup | Christine Cushing
French Onion Soup: French Onion Soup | Christine Cushing
Subscribe for more videos: https://goo.gl/wNqDQB
Connect with Chef Christine on social media:
Instagram: Instagram: ccfearless
Facebook: Facebook: ChefChristineCushing
Christine's Website: http://christinecushing.com/
Linkedin: LinkedIn: christine-cushing
Twitter: Twitter: ccfearless
#BeefBourguignon #BoeufBourguignon #beefrecipe
4 سال پیش
در تاریخ 1399/02/31 منتشر شده
است.
139,766
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