MODERN BEEF BURGUNDY RECIPE - (4.6/5)
Provided by á-896
Number Of Ingredients 21
Steps:
- Toss beef and 1½ teaspoons salt together in bowl and let stand at room temperature for 30 minutes. Adjust oven racks to lower-middle and lowest positions and heat oven to 500 degrees. Place salt pork, beef scraps, and 2 tablespoons butter in large roasting pan. Roast on lower-middle rack until well browned and fat has rendered, 15 to 20 minutes. While salt pork and beef scraps roast, toss cremini mushrooms, pearl onions, remaining 1 tablespoon butter, and sugar together on rimmed baking sheet. Roast on lowest rack, stirring occasionally, until moisture released by mushrooms evaporates and vegetables are lightly glazed, 15 to 20 minutes. Transfer vegetables to large bowl, cover, and refrigerate. Remove roasting pan from oven and reduce temperature to 325 degrees. Sprinkle flour over rendered fat and whisk until no dry flour remains. Whisk in broth, 2 cups wine, gelatin, tomato paste, and anchovy paste until combined. Add onions, carrots, garlic, bay leaves, peppercorns, porcini mushrooms, parsley sprigs, and thyme to pan. Arrange beef in single layer on top of vegetables. Add water as needed to come three-quarters up side of beef (beef should not be submerged). Return roasting pan to oven and cook until meat is tender, 3 to 3 1/2 hours, stirring after 90 minutes and adding water to keep meat at least half-submerged. Using slotted spoon, transfer beef to bowl with cremini mushrooms and pearl onions; cover and set aside. Strain braising liquid through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. Stir in remaining wine and let cooking liquid settle, 10 minutes. Using wide shallow spoon, skim fat off surface and discard. Transfer liquid to Dutch oven and bring mixture to boil over medium-high heat. Simmer briskly, stirring occasionally, until sauce is thickened to consistency of heavy cream, 15 to 20 minutes. Reduce heat to medium-low, stir in beef and mushroom-onion garnish, cover, and cook until just heated through, 5 to 8 minutes. Season with salt and pepper to taste. Stir in minced parsley and serve. (Stew can be made up to 3 days in advance.) If the pearl onions have a papery outer coating, remove it by rinsing them in warm water and gently squeezing individual onions between your fingertips. Two minced anchovy fillets can be used in place of the anchovy paste. To save time, salt the meat and let it stand while you prep the remaining ingredients. Serve with mashed potatoes or buttered noodles.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mohammad Arslan Narejo
[email protected]The beef was a bit overcooked, but the sauce was still tasty.
KINZ Official
[email protected]This dish was a bit bland for my taste. I would add more herbs and spices next time.
Rudy Pinkelman
[email protected]I loved the rich flavor of the sauce and the tender beef. This dish is perfect for a special occasion.
Nichole Barbier
[email protected]This recipe was easy to follow and the end result was delicious. I will definitely be making this again.
MUKESI BOSCO
[email protected]The beef was a bit tough, but the sauce was delicious.
Massilia Blgg
[email protected]This dish was a bit too sweet for my taste, but overall it was still good.
Maryam Rani
[email protected]I loved the unique flavor of this dish. The beef was cooked perfectly and the sauce was rich and flavorful. I will definitely be making this again.
Osei Mechak a
[email protected]This dish was easy to make and turned out great. The beef was tender and the sauce was delicious. I will definitely be making this again.
Dosit N
[email protected]I'm not a huge fan of beef burgundy, but this recipe changed my mind. The beef was so tender and the sauce was rich and flavorful. I will definitely be making this again.
mark mushayabasa
[email protected]This recipe is a keeper! The beef was fall-apart tender and the sauce was so flavorful. I will definitely be making this again and again.
Qeto Botsane
[email protected]The beef was a bit overcooked, but the sauce was still tasty.
Yasir Nisar
[email protected]This dish was a bit bland for my taste. I would add more herbs and spices next time.
hiran limbu
[email protected]I loved the rich flavor of the sauce and the tender beef. This dish is perfect for a special occasion.
Fhad Fahdi
[email protected]This recipe was easy to follow and the end result was delicious. I will definitely be making this again.
Blanca G
[email protected]The beef was a bit tough, but the sauce was delicious.
Bassam Saif
[email protected]This dish was a bit too salty for my taste, but overall it was still good.
Zachary Hamel
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The beef is always tender and the sauce is rich and flavorful.
Zinhle Mokgothu
[email protected]This is my new go-to beef burgundy recipe. It's easy to make and always turns out delicious.
J Ko
[email protected]I made this dish for my family last night and they loved it! The sauce was so flavorful and the beef was cooked perfectly.
Amos Larus
[email protected]This beef burgundy was a hit at my dinner party! The flavors were rich and complex, and the beef was fall-apart tender. I will definitely be making this again.