Boeuf En Daub Classic French Beef Burgundy
From lacrenshaw 15 years ago
- 220 minutes to make
- Serves 6
This recipe comes courtesy of recipezaar via BeeR. Beef Burgundy is a special "stew" with it's addition of not only a whole bottle of Burgundy wine but also cognac. It is kin to sauerbraten in that it marinates for up to two days. Read more The results of your labors are worth the wait! See less
Ingredients
- 3 1/2 pounds boneless prime lean stewing beef, trimmed and in 2" cube shopping list
- 4 tablespoons cognac shopping list
- 2 whole cloves shopping list
- 4 garlic cloves, peeled and chopped shopping list
- 12 ounces white pearl onions, peeled shopping list
- 2 medium carrots, peeled and sliced shopping list
- 2 stalk celery, sliced shopping list
- 1 large bay leaf shopping list
- 1/2 teaspoon dried sage shopping list
- 1 teaspoon dried thyme shopping list
- 3 tablespoons fresh parsley, chopped shopping list
- 1/4 teaspoon fresh coarse ground black pepper shopping list
- 1 teaspoon dried orange peel, finely chopped shopping list
- 1 (750 ml) bottle Burgundy wine shopping list
- 12 ounces fresh baby bella OR button mushrooms, halved OR 2 tablespoons dried porcini cepes shopping list
- 3 ounces cured unsmoked bacon such as pancetta, diced shopping list
- kosher salt shopping list
- fresh ground pepper shopping list
- 2 cups beef stock OR beef consomme shopping list
- 1 pinch sugar shopping list
- 2 tablespoons tomato paste shopping list
- 1 cup diced tomatoes, optional shopping list
- 10 whole pimento-stuffed green olives, optional shopping list
How to make it
- In a large non-reactive bowl combine the beef, cognac, cloves, garlic, onions, carrots, celery, bay leaf, sage, thyme, parsley, coarse ground pepper, orange peel, wine and mushrooms.
- Cover and refrigerate overnight OR for up to 2 days.
- Bring meat and vegetables to room temperature.
- Drain, reserving the marinade.
- Blot beef and vegetables dry with paper towels.
- Preheat oven to 325 degrees F (175 degrees C).
- In a large heavy Dutch oven fry the bacon over medium heat until it renders its fat, about 3 to 5 minutes.
- Remove bacon to paper towels using slotted spoon.
- Working in batches so as not to overcrowd the pan, add the meat and vegetables to the fat in the pan.
- Brown them on all sides, seasoning with salt and pepper, about 7 minutes per batch.
- Transfer to a platter.
- Add the marinade to the pot and bring to a boil over high heat.
- Reduce heat to medium and simmer until liquid is reduced by one third, about 8 minutes.
- Skim foam from surface.
- Add stock or consomme and simmer another 8 minutes, until reduced again by one third.
- Stir in pinch of sugar and tomato paste (and tomatoes and olives, if using).
- Return meat, vegetables and reserved bacon to the pot.
- Cover and bake until meat is tender, about 2 1/2 to 3 hours.
- Serve with a rustic bread for mopping juices along with a salad and a platter of cheeses.
- Freezes well.
midgelet
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" It was excellent "