Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [45]
7. Remove from the oven and set aside, still covered, for 10 minutes. Transfer the roulade from the Dutch oven to a cutting board, cover loosely with aluminum foil, and let it rest for 15 to 30 minutes. Remove the twine, cut the roulade crosswise into ½-inch-thick slices, and spoon the braising liquid over all. Garnish with the parsley and serve.
6 to 8 servings
BEEF BOURGUIGNON
This dish is a timeless classic, but the key to making this humble beef stew outstanding is using both good-quality beef and good red wine. Use a drinkable wine rather than anything labeled “cooking” wine. Serve this dish with buttered noodles, rice, or a loaf of warm, crusty bread. What ever you do, don’t skip the balsamic-glazed pearl onions—they are this dish’s crowning glory.
6 ounces thick-cut bacon, cut crosswise into thin strips
3 pounds boneless beef chuck, cut into 1-inch cubes
1 tablespoon plus 1 teaspoon salt
1 tablespoon freshly ground black pepper
8 ounces button mushrooms, stems trimmed, sliced
1 tablespoon tomato paste
1½ cups large-diced shallot
1½ cups ¼-inch sliced carrot rounds or half-moons
3 garlic cloves, smashed
¼ cup all-purpose flour
½ cup cognac
One 750-ml bottle red wine, such as Pinot Noir
4 cups beef stock or canned low-sodium beef broth
2 bay leaves
2 sprigs fresh thyme
4 sprigs fresh parsley
12 ounces small fingerling potatoes, such as Russian banana, cut in half lengthwise
10 ounces red pearl onions
3 tablespoons balsamic vinegar
2 teaspoons sugar
Cooked buttered egg noodles, rice, or crusty bread, for serving
¼ cup roughly chopped fresh parsley, for garnish
1. Preheat the oven to 325°F.
2. In a large Dutch oven, render the bacon over medium-high heat until crisp and golden brown, about 8 minutes. Using a slotted spoon, transfer the bacon from the pan to a paper towel–lined plate and set aside.
3. Season the beef with 2 teaspoons of the salt and 1½ teaspoons of the pepper and brown the beef in the bacon fat, working in batches so as not to overcrowd the pan. Transfer the browned beef to a platter and repeat with the remaining beef.
4. Add the mushrooms to the pan and cook over medium-high heat until caramelized, 4 to 5 minutes. Transfer the mushrooms to the platter with the meat. Add the tomato paste to the pan and cook for 1 to 2 minutes. Add the shallot, carrot, and garlic and cook until the shallot begins to wilt, 3 to 4 minutes. Return the beef and mushrooms to the pan, along with any juices that have accumulated. Sprinkle the flour and the remaining 2 teaspoons salt and 1½ teaspoons pepper over the contents of the pan and stir well to coat evenly. Cook for 2 minutes, then deglaze the pan with the cognac, scraping up any browned bits from the bottom of the pan. Stir in the wine, stock, bay leaves, thyme, and parsley sprigs and bring to a simmer.
5. Cover and place in the oven. Cook for 1½ hours, remove the pan from the oven, and add the potatoes. Make sure the potatoes are completely submerged in the liquid. Cover, return the pan to the oven, and cook until the meat and potatoes are fork-tender, 1 to 1½ hours longer.
6. While the meat is cooking, prepare the pearl onions: Bring a small pot of water to a boil. Add the onions and cook for 3 minutes. Using a slotted spoon, transfer the onions to a bowl of ice water. Once cooled, use a paring knife to cut off the root end of each onion. Squeeze the onion from the opposite end; it should pop out of its skin. Discard the skin.
7. Heat the balsamic vinegar and sugar in a medium sauté pan over medium heat. When the sugar is dissolved and the vinegar begins to bubble, add the pearl onions. Increase the heat to medium-high