How To make Burgundy Meat Loaf
Ingredients
2
pound
beef, ground, or mixture of beef/pork/veal
1
each
onion, chopped
2
each
eggs
1
cup
bread, crumbs, soft
1/2
cup
parsley, fresh, chopped
1/2
cup
burgundy, dry, red
1
tablespoon
basil, fresh
1 1/2
teaspoon
salt
1/4
teaspoon
pepper
5
each
bacon, slices
1
each
bay leaf
8
oz
tomato sauce, with mushrooms, heated
Directions:
Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl; mix. Crisscross 3 bacon slices on a 12-inch square of aluminum foil; shape meatloaf mixture into a 6-inch round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into slow cooker; cover.
Cook on High 1 hour; turn heat control to Low; cook 4 hours longer, or until meatloaf is well-done.
Remove loaf from slow cooker by lifting the foil, tilting fat back into the slow cooker. Discard bacon and bay leaf.
Serve on heated platter and spoon part of the heated tomato sauce over.
Serving suggestion: Serve with buttered noodles and Frenched green beans. beef broth or tomato juice may be substituted for the Burgundy.
How To make Burgundy Meat Loaf's Videos
The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Beef Burgundy
Learn how to make classic Beef Burgundy with big, bold flavor. Holland House Red Cooking Wine, succulent cubed beef, crisp bacon and fresh veggies come together in a rich sauce that’s simmered to perfection in your slow-cooker. The result is an easy, hearty meal that’s great for a weeknight dinner or date night.
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Beef Burgundy Recipe:
Makes: ~4 servings
Prep Time: 10 minutes
Inactive Time: 6 hours
Cook Time: 10 minutes
Ingredients:
4 oz diced bacon
1 lb. seasoned stew beef
2 cloves garlic, minced
4 Tbsp. flour
½ bottle Holland House Red Cooking Wine
½ cup pearl onions
1 cup carrots
½ tsp. fresh rosemary
2 cups hot beef stock
Directions:
1. In large saucepan, cook bacon until crisp. Add beef; cook until browned on all sides. Add mushrooms and garlic. Sprinkle with flour and cook until toasted.
2. Stir in cooking wine. Add pearl onions, carrots and rosemary. Stir in beef stock.
3. Transfer to slow cooker and cook for 6 hours on high, until beef is tender.
4. For thicker sauce, remove lid and heat for 30 minutes-1 hour.
Chef’s Tips:
• If you have leftover braised short rib or brisket, you can use the same method to stretch your leftovers. Just skip the 6 hour step and reduce liquid until thick.
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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Burgundy Mushrooms
I call these holiday mushrooms! I found this recipe on the Pioneer Woman’s blog a while back and they’re spectacular. It’s one of the few recipes I follow exactly as is without making it “my own” it needs no alterations. These mushrooms may be one of my favorite things to eat!
Beef in Burgundy Wine Sauce - Dinner Helpers
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Here, you can see Beef in Burgundy Wine Sauce - a big hit at Dinner Helpers. The name pretty much says it all. It is delicious!
What is Dinner Helpers? In a nutshell: you come in and we help you prepare 6 or 12 meals for you to take home with you ready for preparation or ready to be frozen. We do all of the prep work for you (selecting, buying, slicing, dicing, etc). All you have to do is take the ingredients and put them together. We have all of the recipes made up already and set out for you to choose.
Burgundy beef stew with vegetables, beef stir fry, potatoes and mushrooms
Hi Friends! Today we have Burgundy beef - an amazing dish that will appeal to all meat eaters. Ideal for a festive table. This recipe is very simple to cook meat.
INGREDIENTS:
800 GR. - beef
100 gr. - bacon
500 gr. - mushrooms
500 gr. - young potatoes
400 gr. - onion
300 gr. - carrots
6 - cloves of garlic
100 gr. - tomato paste
50 gr. - butter
1 tbsp. - flour
sunflower oil
RED HOT PEPPER, TO TASTE
BLACK PEPPER, to taste
SALT, to taste
#beef #meat #recipe