BOEUF A LA BOURGUIGNON
Marinade:
3 cups dry red wine
2 cups beef stock or canned broth
1/4 cup Marc de Bourgogne or good-quality brandy
1 large onion, chopped
2 small carrots, chopped
4 garlic cloves, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
10 peppercorns
12 parsley stems
4 whole cloves
4 allspice berries
1 bay leaf
3 pounds beef chuck, cut into 2-inch pieces
Salt and pepper
1/4 pound slab bacon (rind removed and reserved) sliced lengthwise
1/4-inch thick, crosswise into pieces 1/2-inch wide
2 tablespoons butter
1 tablespoon oil
1 tablespoon tomato paste
1 pound pearl onions
4 tablespoon butter
Pinch of sugar
1 pound button mushrooms
Beurre Manié (equal parts flour and softened butter, mixed together,
about 1 tablespoon each)
In a large bowl combine
marinade ingredients and beef. Chill, covered, overnight. Drain beef,
reserving marinade and vegetables separately; pat beef dry and season
with salt and pepper. Preheat oven to 275°F. Cover bacon and rind with
cold water, bring to a boil and simmer 3 minutes. Drain. In a large
casserole set over moderate heat cook bacon lardons in butter and oil,
stirring often, until golden. With a slotted spoon transfer lardons to
paper towels to drain. In casserole over moderately high heat brown
beef in bacon fat, in batches. Pour off all but 1 tablespoon of fat
from casserole. Add reserved vegetable mixture and cook, stirring, for
5 minutes. Add reserved marinade liquid, tomato paste, reserved bacon
rind and salt and pepper, bring liquid to a boil and cook in oven,
covered, 3 hours. Skim fat from stew and drain meat and vegetables,
reserving cooking liquid. Return liquid and meat to casserole.
Meanwhile make vegetable garnish: In a skillet cover onions with
water, add 1 tablespoon of butter, sugar and salt and pepper to taste.
Simmer onions until almost tender. Raise heat to high and reduce
cooking liquid to 2 tablespoons. Continue to cook onions, shaking pan
over heat, until golden brown and glazed. In a skillet set over
moderately high heat, melt remaining butter and add mushrooms and salt
and pepper to taste. Cook mushrooms, tossing often, for 7 minutes, or
until firm. Add the onions and mushrooms to the casserole. Bring
liquid in casserole to a simmer and add enough Beurre Manie, bit by
bit, stirring constantly, to lightly thicken sauce. To serve: spoon
meat and vegetables into shallow serving dishes.
Yield: 6 servings
Prep Time: 9 hours 0 minutes
Cooking Time: 3 hours 30 minutes
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