Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [256]
This is our simplified technique for boeuf Bourguignon, the French classic. Chuck will give you a fattier, richer stew; bottom round, a healthier but slightly chewier alternative. Buy a good but inexpensive wine for marinating the beef—a bottle you might bring to an office party. Serve the stew over Perfect Mashed Potatoes, Root Vegetable Mash, or purchased cooked egg noodles. Makes 8 servings
4 pounds beef chuck or bottom round, trimmed and cut into 1½-inch pieces
2 medium yellow onions, thinly sliced
2 carrots, peeled and thinly sliced
2 celery ribs, thinly sliced
4 garlic cloves, minced
6 thyme sprigs
2 rosemary sprigs
10 whole black peppercorns
1 bay leaf
One 750ml bottle red wine
¾ pound thick-cut bacon, roughly chopped
1/3 cup all-purpose flour
1 tablespoon unsalted butter
1½ pounds cremini or white button mushrooms, sliced
8 ounces pearl onions, trimmed; or 8 ounces frozen pearl onions, thawed
¼ cup brandy or Cognac
1 tablespoon black or red currant jelly
1 teaspoon salt, or more as desired
½ teaspoon freshly ground black pepper
Place the beef, onions, carrots, celery, garlic, thyme, rosemary, peppercorns, and bay leaf in a very large plastic container, enameled pot, or other nonreactive bowl. Pour in the red wine; toss well. Cover and refrigerate for at least 8 hours or up to 48 hours, tossing occasionally. The longer you let the beef marinate, the deeper the
Position a rack in the lower third of the oven and preheat the oven to 350°F.
Remove the meat from the bowl; pat dry with paper towels. Set a large strainer or colander over a bowl in the sink and strain the vegetables and aromatics from the wine, reserving the solids and liquid separately.
Set a large, oven-safe casserole or Dutch oven over medium heat. Add the bacon and fry until crisp and irresistible, about 4 minutes. Transfer the bacon to a paper towel–lined plate and set aside.
Pour off and discard half the fat from the pot. Add the meat, working in batches if necessary. Brown well on all sides, about 15 minutes in total, turning often and removing some pieces so others will fit. You want a deep, dark crust.
Once all the pieces of meat have been browned, return all of them to the pot; add all the vegetables and aromatics from the marinade. Cook, stirring often, until the vegetables begin to soften, about 10 minutes.
Sprinkle the flour over the vegetables and meat. Stir well to coat, then place the pot in the oven and bake, uncovered, for 20 minutes to brown the flour, stirring once or twice.
Return the pot to medium heat on top of the stove. Pour in the wine from the marinade. Bring to a boil, then scrape up any browned bits on the pan’s bottom.
Cover and return to the oven. Bake for 1½ hours.
Meanwhile, melt the butter in a large skillet. Add the mushrooms and pearl onions; cook until the mushrooms give off their liquid and it evaporates to a glaze, about 8 minutes, stirring often but gently so as not to break up the onions.
Remove the pan with the mushrooms and onions from the heat; pour in the brandy or Cognac. If the liquor should flame, cover the pan immediately and wait 20 seconds for the fire to go out. Use a wooden spoon to scrape up any browned bits on the bottom into the sauce in the skillet. Set aside.
Remove the casserole or pot from the oven. Transfer the pieces of meat with metal tongs or a slotted spoon to a large plate. Set aside.
Set a very large colander over a large bowl in the sink. Taking care because the pan is hot, strain the sauce through the colander. Discard everything in the strainer.
Return the meat to the pot; pour in the strained cooking liquid. Add the mushrooms, pearl onions, and any juice in the skillet. Stir well, cover, and return to the oven. Bake until the meat is fork-tender, about 40 more minutes.
Stir in the jelly until dissolved. Season with salt and pepper, adding more salt as desired. Ladle into bowls to serve.
Variation: Omit the jelly. Add 12 halved pitted prunes or halved dried figs to the pot when you pour in the mushrooms and onions.
Spanish-Inspired