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How To make Boeuf Bourguignon Ii
5 Pounds Chuck roast, cut into large cubes
Flour 9 Tablespoons Butter
6 Tablespoons Olive oil
Salt and pepper 1/4 Cup Cognac
warmed
1/2 Pound Bacon :
diced
3 Cloves Garlic coarsely chopped
2 Carrots :
coarsely chopped
2 Leeks coarsely chopped
3 Cups Onions :
coarsely chopped
Parsley -- chopped 1 Bay leaf
1 Teaspoon Thyme
1 Bottle Burgundy
Water 36 Whole Small onions
Sugar 36 Mushroom caps
Juice of half a lemon
1. Roll the beef cubes in flour and brown them on all sides in a skillet over high heat in four tablespoons each of the butter and olive oil.
2. Sprinkle the meat with salt and pepper, pour the cognac over it and ignite. When the flame dies, transfer the meat to a three-quart casserole.
3. Preheat oven to moderate (350F)
4. To the skillet add the bacon, garlic, carrots, leeks, chopped onions and two tablespoons chopped parsley. Cook, stirring, until the bacon is crisp and the vegetables are lightly browned. Transfer to the casserole with the meat and add the bay leaf, thyme, Burgundy and enough water to barely cover the meat. Cover and bake 1 1/2 hours.
5. Prepare a beurre manie by blending one tablespoon each butter and flour and stir into the casserole bit by bit. Return the casserole to the oven and continue cooking 2 - 3 hours longer.
6. Brown the small onions in 2 tablespoons butter with a dash of sugar. Add a little water, cover and cook until the onions are almost tender.
7. Saute the mushrooms in two tablespoons each of the butter and oil until lightly browned on one side. Sprinkle with lemon juice and turn to brown the other side.
8. To serve, add the onions to the casserole and garnish with the mushrooms and parsley.
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This Was The Recipe That Got Me To Love French Food Forever
Beef Bourguignon is one of those recipes that will leave you feeling all warm and fuzzy inside in the best way possible.
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Tomato Beef Stock:
5 beef short ribs lightly oiled
2 tsp rosemary salt (see recipe below)
4 tbsp tomato paste
8 cups water
Beef Bourguignon Recipe:
4-5 pounds of short rib (you can sub with chuck roast) cut into 2x2 inch cubes
3 tsp rosemary salt
2 tsp fresh ground black pepper
1 pack of bacon cut into 1-inch cubes
1/2 bottle burgundy or Oregon pinot noir wine (cabernet or merlot will also work)
2 peeled carrots cut into large pieces
1 sweet onion peeled and halved
6-7 cups beef stock (save 1 1/2 cups for vegetable garnish)
1 bouquet garni
1/4 cup beef fat with 3 tbsp flour for the roux (I used 2 1/2 tbsp)
Italian parsley leaves to garnish
Vegetable Garnish:
10 button mushroom stems removed and quartered
20 pearl onions peeled
2 carrots cut into a triangle shape
1 1/2 cups beef stock
2 tbsp unsalted butter
Salt to taste
Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch:
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe :
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms
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Julia Child's Boeuf Bourguignon | Jamie & Julia
Making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. Today I make her most famous and well known french dish, Boeuf Bourguignon.
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Recipe:
1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) chuck steak or stewing beef cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter
The Perfect Beef Bourguignon | Cookin' Somethin' w/ Matty Matheson
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BONJOUR BEEF BOURGUIGNON TOAST YOUR TOOTS MASH YOUR POTATOES BROWN YOUR BEEF WARM UP INSIDE OUTSIDE ALL AROUND COOKIN' SOMETHIN'
INGREDIENTS:
Olive Oil
Thick Slab Bacon
2x 3 Bone Short Ribs
Cremini Mushrooms
Peel Pearl Onions
Orange Carrots
1 Cup Red Wine
½ Cup Brandy
Beef Stock
2 Tbsp Tomato Paste
Fresh Parsley
Fresh Thyme
Fresh Sage
1 Bay Leaf
MASHED POTATOES INGREDIENTS
Yukon Gold Potatoes
¼ lb Unsalted Butter
Salt
COOKING METHOD:
1. Start by removing the meat from the bone and cutting it into chunks.
2. In a large dutch oven, heat olive oil over high heat and brown each piece of meat on all sides. Season with a pinch of salt. Once browned on all sides, remove from the pot and place to the side, and season with fresh cracked pepper.
3. Cut the slab bacon into chunks and fry until browned. Once browned, remove and place to the side.
4. To a large pot over medium-high heat, add enough olive oil to coat the bottom and tomato paste. Stir together and cook together for a couple of minutes.
5. Carefully add in the brandy letting the alcohol burn off before adding in the red wine.
6. Add the beef and pork back to the brandy/wine mixture. Add enough beef stock to cover the meat along with a bay leaf. Stir to incorporate.
7. Add the pot of beef to a 350F preheated oven for 1 hour.
8. For the mashed potatoes, boil some water in a large pot. Peel and halve the potatoes before adding them to the boiling water with a heavy pinch of salt. Once fork tender, drain the potatoes. Mash together and season with salt. Add in butter and vigorously mash together until a fluffy consistency is reached.
9. Once removed from the oven, add in cremini mushrooms, peeled pearled onions, peeled and chopped carrots, and a tied bundle of fresh thyme, sage, and parsley. Mix together and place back into the oven for 30 minutes or until the vegetables are tinder.
PLATING:
1. Place a big scoop of mashed potatoes on a plate along with a couple of ladles of the beef bourguignon.
2. Enjoy it with a slice of freshly baked bread!
Boeuf Bourguignon Recipe
Escoffier Online's Chef Mark Dowling demonstrates how to make Julia Child's Boeuf Bourguignon recipe. For the easy recipe to accompany this video please visit