JULIA CHILD’S BEEF BOURGUIGNON RECIPE – TABLESPOON.COM
Provided by: Bev Cooks
Total time: 6 hours 0 minutes
Prep time: 45 minutes
|6 slices bacon, cut into lardons|
|3 1/2 tablespoons extra-virgin olive oil|
|3 pounds stewing beef, cut into 2-inch chunks|
|1 large carrot, sliced|
|1 large white onion, sliced|
|1 pinch coarse salt and freshly ground pepper|
|2 tablespoons Gold Medal™ all-purpose flour|
|3 cups red wine, like a chianti|
|2 1/2 to 3 1/2 cups beef stock|
|1 tablespoon tomato paste|
|2 cloves smashed garlic|
|1/2 teaspoon thyme|
|1 crumbled bay leaf|
|18 to 24 small pearl onions|
|3 1/2 tablespoons butter|
|1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)|
|1 pound fresh white mushrooms, quartered|
- Simmer bacon lardons in 4 cups water for 10 minutes (Lardon is the French culinary term referring to thin strips of bacon, cut approximately 1/4-inch thick). Drain and pat dry.
- Preheat oven to 450°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
- Dry the beef with a few paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
- Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there’s any excess fat, drain it now.
- Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
- Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F.
- To the pot, add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
- In the last hour of cooking, bring 1 1/2 tablespoons butter and 2 teaspoons oil to a medium heat in a sauté pan. Add the pearl onions and toss around in the fat until they’ve browned, 10 minutes. Then stir in 1/2 cup beef stock, a small pinch of salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated, and the onions are tender.
- Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet. Add the remaining butter and oil and bring to a medium heat.
- Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
- Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top. Pour the beef and vegetables back into the Dutch oven. Add the pearl onions and mushrooms to the pot. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.
Calories 970 , CarbohydrateContent 19 g, CholesterolContent 225 mg, FatContent 4 1/2 , FiberContent 3 g, ProteinContent 74 g, SaturatedFatContent 24 g, ServingSize 1 Serving, SodiumContent 1070 mg, SugarContent 7 g, TransFatContent 2 g
SLOW-COOKED BEEF SHORT RIBS RECIPE | GORDON RAMSAY RECIPES
Provided by: Gordon Ramsay
Total time: 3 hours 40 minutes
Prep time: 40 minutes
Cook time: 03 hours 00 minutes
|Beef short ribs|
|Bottle of red wine|
|Flat leaf parsley|
BEEF BOURGUIGNON RECIPE – NYT COOKING
Provided by: Melissa Clark
Total time: 2 hours
Yield: 4 to 6 servings
|3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry|
|2 1/4 teaspoons kosher salt, more to taste|
|1/2 teaspoon freshly ground black pepper|
|5 ounces lardons, pancetta or bacon, diced (about 1 1/4 cups)|
|1 onion, finely chopped|
|1 large carrot, sliced|
|2 garlic cloves, minced|
|1 teaspoon tomato paste|
|2 tablespoons all-purpose flour|
|1 750-milliliter bottle of red wine|
|1 large bay leaf|
|1 large sprig of thyme|
|8 ounces pearl onions, peeled (about 12 to 15 onions)|
|8 ounces cremini mushrooms, halved if large (about 4 cups)|
|1 tablespoon extra-virgin olive oil|
|Chopped flat-leaf parsley, for garnish|
- Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
- In a large Dutch oven or heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat is rendered and lardons are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
- Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
- Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally.
- Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
- Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
- To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.
@context http//schema.org, Calories 666, UnsaturatedFatContent 14 grams, CarbohydrateContent 38 grams, FatContent 23 grams, FiberContent 6 grams, ProteinContent 57 grams, SaturatedFatContent 8 grams, SodiumContent 1075 milligrams, SugarContent 15 grams, TransFatContent 1 gram
SALADE LYONNAISE RECIPE – NYT COOKING
Provided by: Mark Bittman
Total time: 30 minutes
Yield: 4 servings
|4 cups torn frisée or other strong-tasting greens, washed and dried|
|2 tablespoons extra virgin olive oil|
|About 1/2 pound good slab bacon or pancetta, cut into 1/2-inch cubes|
|1 shallot, chopped, or 1 tablespoon chopped red onion|
|2 to 4 tablespoons top-quality sherry vinegar|
|1 tablespoon Dijon mustard|
- Put frisée or other greens in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot or onion and cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
- Meanwhile, bring about an inch of salted water to a boil in a small, deep skillet, then lower heat to barely bubbling. One at a time, break eggs into a shallow bowl and slip them into the bubbling water. Cook eggs for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove each egg with a slotted spoon and drain briefly on paper towel.
- If necessary, gently reheat dressing, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with an egg and serve immediately. (Each person gets to break the egg.)
@context http//schema.org, Calories 382, UnsaturatedFatContent 22 grams, CarbohydrateContent 6 grams, FatContent 34 grams, FiberContent 2 grams, ProteinContent 14 grams, SaturatedFatContent 10 grams, SodiumContent 493 milligrams, SugarContent 2 grams, TransFatContent 0 grams