1/4 lb slab bacon (rind removed & reserved), sliced lengthwise 1/4 in thick, crosswise pieces 1/2 in
2 tbls butter, 1 tbl oil
1 lb button mushrooms and 1 lb pearl onions
1 tbls tomato paste
pinch sugar
4 tbls butter
Beurre Manii (equal parts flour & softened butter, mixed together, about 1 tbls each)
Instructions
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 275F.
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 Manii, bit by bit, stirring constantly, to lightly thicken sauce. To serve- spoon meat and vegetables into shallow serving dishes.
Originally Submitted
9/30/2009
0 Out of 5 from
0 reviews
You can add this Woodrose Winery Boeuf a la Bourguignon recipe to your own private DesktopCookbook.
