Beef Bourguignon Recipe

Directions

1 If you use them, pour 1 cup boiling water over dried mushrooms and allow them to rehydrate for 30 minutes. Remove mushrooms and chop coarsely. Pour soaking through the paper (to remove the dirt) in a bowl and set aside.

2. In a fry pan, pour enough water to cover the bottom about 1 / 8 inches. A medium heat, cook salt pork in a pot of water evaporates, stirring occasionally. When the water is gone, reduce heat to medium low and continue to cook salt pork until fat is rendered very far. Add a tablespoon of butter and continue to cook salt pork pieces are golden brown and crispy greasy. Use a slotted spoon to remove the pieces of salt pork a large Dutch oven or other large, thick pot with lid gender.

3. Increase heat to medium high. Working in batches, so you do not pan crowd of dark meat. Leaving space around each piece of meat sizzling ensure that water vapor and not brown. Do not move the pieces of beef in a skillet until they get a good sear, then turn them so they can get a browned on second side. Take your time. It will take 15-25 minutes, depending on the size that you have a saucepan. When browned, remove beef from pan and put it in a pot with salt pork.


4. When all meat is browned, add shallots, chopped carrot and chopped mushrooms, if using. Stir the pot to remove any gold, glued on bits in the pan. Cook for 2-3 minutes then add the mashed garlic and tomato. Cook another 2-3 minutes, stirring often.

5. Add brandy and mix together. Who has fallen in half, then add the strained mushroom soaking water (if using). Scrape the remaining browned bits off the bottom of the pan and pour the contents of the pan in Dutch oven.


6. In the pan, add a bottle of wine and enough beef broth to almost cover the meat, cuts of beef should just emerging liquid. Add the parsley, bay leaf, thyme and cloves. Cover and simmer bare. After 1 hour, add the carrot others, peeled and cut into pieces of 1-2 cm. Continue cooking for an hour, or until meat is tender.

7. Meanwhile, trim tough stems from shiitake, cremini or mushrooms, and slice 2-3 large pieces, small mushrooms, leave whole. Prepare the pickled onions. Who are the skin for 4-5 minutes. Drain and immerse in a bowl of ice water. Slice the tips and stem ends off the onions and remove the skins.

8. When the beef is tender, use tongs to remove all meat and chunks of carrots set aside in a bowl. If the contents of the casserole into a colander set over a medium saucepan. This will be the sauce. Cook the sauce down, tasting frequently. If it starts to taste too salty, off the heat. Otherwise, boil until you have about 3 cups. Extinguish the fire.


9 Heat a large saute pan over high heat and add the mushrooms. Dried mushrooms cook over high heat, stirring the pot and stirring frequently, until they release water for about 4-5 minutes. Add onions and 3 tablespoons of butter and mix to combine. Sprinkle salt over the onions and mushrooms. Fry the onions until they start to brown. Remove from heat.


10. Back to the sauce, reduce heat to medium and beat in butter mani. Fold one-third of pasta, waiting to incorporate into the sauce, then add another third of the mani butter, and so on. Do not let this boil, but simmer gently for 2-3 minutes. Stir in remaining 2 tablespoons of brandy. Taste for salt and add if necessary.

11. To serve, coat the meat, carrots, mushrooms and onions in the sauce and served with potatoes, egg noodles or lots of crusty bread.