best beef bourguignon recipe ever.-beef bourguignon

Beef bourguignon:

In this article,i wil tell you the beef bourguignon recipe.it is a very tasty and delicious dish.i like it very much.beef bourguignon is a full of energy food.you will feel that it is the best beef bourguignon recipe ever.

best beef bourguignon recipe ever:

Ingredients:

• 6-8 ounces salt pork,cut into 1/2-inch chunks.
• 4 tbsp unsalted butter,divided.
• 4 pounds trimmed beef  chuck,cut into 2-inch chunks.
• 4-5 garlic cloves,chopped.
• 1 ounce of dried porcini mushrooms(optional).
• 2 tbsp tomato paste.
• 1/2 cup brandy,plus 2 tbsp.
• 1 bottle pinot noir,or other red wine.
• beef stock(low medium),at least1 cup,quite easily more.
• 1/2 cup chopped fresh parsley.
• 2 bay leaves.
• 2 tsp dried thyme.
• 4 whole cloves.
• 24 pearl onions,fresh or frozen.
• 1 lb fresh shiitake,cremini or button mushrooms.
• beurre manie:3 tbsp flour blended with 2 tbsp butter.

how to make  beef bourguignon:

if you are using them,pour 1 cup of boiling  water over the dried porcini mushrooms and allow them to rehydrate for 30 minutes.remove the mushrooms and chop coarsely.pour the soaking water through a paper towel( to remove any dirt or debris) into a bowl and set aside.

In a large saute pan,pour  enough water to cover the bottom by about 1/8 inch.over medium heat,cook the salt pork in the pan until the water evaporates,stirring occasionally.once the water is gone,reduce the heat to medium-low,and continue to cook the salt pork until much of the fat has rendered out of it.add a tbsp of butter and continue to cook the salt pork until the pieces are browned and crispy.use a slotted spoon to  remove the salt pork pieces to a large dutch oven or other large,thick bottomed,lidded pot.

increase the heat to medium-high.working in batches so that you do not crowd the pan,brown the beef.leaving space around each piece of sizzling meat ensures that it browns and does not steam.don't move the pieces of beef in the pan until they get a good sear,then turn them so they can get browned on another side.take your time.this will take 20-25 minutes,depending on how large a saute pan you have .once browned,remove the beef from the saute pan place in the dutch oven with salt pork.

when all the beef has browned,add the shallots,the one chopped carrot and chopped porcini mushrooms if using.stir in the pot to remove any browned,stuck-on bits in the pan.cook for 2-3 minutes,then add the garlic and the tomato paste.cook another 2-3 minutes,stirring frequently.
add the brandy and stir to combine.boil down by half,then add the strained mushroom soaking water(if using).scrape any remaining browned bits off the bottom of the saute pan and pour the contents of the pan into dutch oven.

to the dutch oven add the bottle of wine and enough beef stock to almost cover the beef;the beef pieces should be barely poking up out of the liquid.add the parsley,bay leaves,thyme and cloves.cover and bring to a bare simmer.after 1 hour ,add the second carrot,peeled and cut into chunks of 1-2 inches.continue cooking for another hour,or until the beef is tender.

Meanwhile,trim the tough stems off the shiitake,cremini,or button mushrooms and slice into 2-3 large pieces;small mushrooms leave whole.prepare the pearl onions.boil them in their skin for 4-5 minutes.drain and submerge in a bowl of ice water.slice the tips and root ends off the onions and slip off the outer skins.

when beef is tender,use tongs to remove all the beef and the chucks of carrots;set aside in a bowl.strain the contents of the dutch oven through a fine-mashed dieve set over a medium pot.this will be the sauce.boil the sauce down ,tasting frequently.if it begins to taste too salty,turn off the heat.otherwise,boil down until you have about 3 cups.turn off the heat.

heat a large saute pan over high heat and add mushrooms.and saute the mushrooms over high heat,shaking the pan and stirring often,until they release their water,about 4-5 minutes.add pearl onions and 3 tbsp butter and toss to combine.sprinkle salt over htw onions and mushrooms.saute until the onions begin to brown.remove from heat.

Returning to the sauce reduce the heat to medium and whisk in the beurre manie.whisk in a third of the paste,Wait for it ti incorporate into the sauce,then add another third of the beurre manie,and so on.do not let this boil,but slow it to simmer very gently for 2-3 minutes.stir in the remaining 2 tbsp of brandy.taste for salt and add more if needed.

To serve,coat the beef,carrots,mushrooms and pearl onions with the sauce and serve with potatoes,egg noodles or lots os crusty breads.


If you are first to cook it then you should try it only for you not for guest.as you become used to then you can serve it to your Honourable guest.

Thanks.

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