Boeuf En Daub Classic French Beef BurgundyFrom lacrenshaw 7 years ago
- 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.
People Who Like This Dish 9
The Cooklacrenshaw Horsham, PA
The Rating3 people
very delicious!midgelet in Eastern loved it