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How To make Meat Loaf Bourguignon
-JUDI M. PHELPS 2 1/2 lb Lean ground beef
1/2 lb Ground pork or
1/2 lb Sausage meat
2 lg Onions
chopped
3 cl Garlic :
minced
1/2 c Fresh parsley minced
2 ts Dried oregano
2 ts Dried thyme
2 ts Nutmeg
2 ts Salt :
optional
1 t Pepper
3 tb Teriyaki sauce or
1 tb Soy sauce -- low sodium
-preferred 2 tb Dijon mustard
1 c Dry red wine
2 c Unsalted crackers crushed
1/2 c Walnuts :
finely minced
2 Eggs slightly beaten
1/2 lb Cheddar cheese :
cut into
-1/8-inch slices Parsley sprigs
Into a large bowl place all the ingredients except the cheese and parsley sprigs in the order given. Knead the mixture well to mix thoroughly,. Divide the mixture in half and form each half into a compact loaf approximately 1 1/2 inches in depth. Place the cheese on the top of one of the loaves and top with the other loaf. Pinch the loaves together well, to seal. Place in a shallow roasting pan and bake in a preheated 400 degree oven 1 hour. Remove from the oven. Slice the loaf and arrange slices on a a warm platter. Garnish with parsley sprigs. Judi's Notes: I think a 400 degree oven is too high for meat loaf and so always bake my meat loaves at 350-375 degrees and just cook it a few minutes longer.
I also like to remove some of the fat and juices that accumulate in the pan about half way through cooking by using a turkey baster to suction in out of the pan. Source: The California Heritage Cookbook. Shared and MM by Judi M. Phelps. Internet: jphelps@shell.portal.com or juphelps@delphi.com
How To make Meat Loaf Bourguignon's Videos
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!
Learn to Cook Beef Bourguignon with Vlad | Williams-Sonoma
Vlad breaks down the technique step-by-step and lets you in on the secrets to mastering the classic dish, Beef Bourguignon. Learn to use your senses to smell, feel, listen and taste your way to culinary greatness.
Enjoy!
[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms
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How to make beef bourguignon - Allrecipes.co.uk recipe
Watch this cooking video to see how to make one of our most popular beef bourguignon recipes. Just make sure you get two bottles of red - one for the stew, and one to serve it with!
This beef bourguignon is embellished with shallots and slow cooked for loads of flavour. Use beef stewing steak for a shortcut, or dice a beef joint yourself for a special occasion.
Looking for a make ahead dinner party recipe? This beef bourguignon is your answer! It tastes even better made a day ahead, so all you have to do is reheat it on the hob the day of your dinner party. Serve with salad and crusty bread, and you're sorted!
Find this beef bourguignon recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
Visit our entire collection of beef bourguignon recipes here:
How to make a tasty beef bourguignon, rich in umami and tender. Bonus: pan-fried garlic bread
How to obtain a tasty and tender beef bourguignon ?
I show you the techniques to make your Bourguignon a success.
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???????? Ingredients for 6 people
500g chuck steak
800g stewing beef with a little nerve
75cl Bourgogne red wine
150g bacon
6 carrots
2 onions
3 garlic cloves
2 ginger slices
5g kombu seaweed
1 bay leaf
2 sprigs of thyme
Parsley
500g canned tomatoes
2 tsp salt
½ tsp ground pepper
60g wheat flour (all purpose)
300g white mushrooms
10g dark chocolate
5 tbsp vegetable oil
100g pickled onions
20g butter
20g water
A pinch of salt
½ tsp sugar
Half a French baguette
60g butter
1 garlic clove
A pinch of salt
Parsley
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INCREDIBLE SLOW COOKED BEEF BOURGUIGNON RECIPE.
#janewanjiru'slifestyle #beefbourguignon #ireland #kerry.
This dish is among one of my favourites, comforting and easy to make. if you give it a try please let me know how it turns out.
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