BOEUF BOURGUIGNON
Can be served over rice or noodles.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h34m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
- Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
- Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 16.2 g, Cholesterol 57.7 mg, Fat 20.7 g, Fiber 2.8 g, Protein 19.7 g, SaturatedFat 6.5 g, Sodium 97.3 mg, Sugar 6.7 g
BEEF BOURGUIGNON
The secret to this super-rich beef casserole is to use all wine and no stock. Our ultimate beef bourguignon recipe is an instant comforting classic, full of satisfying flavours.
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h15m
Number Of Ingredients 14
Steps:
- Tip 1.6kg braising steak, cut into large chunks, into a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles cheap red wine and some pepper, then cover and leave in the fridge overnight.
- Heat oven to 200C/180C fan/gas 6.
- Place a colander over another large bowl and strain the marinated meat, keeping the wine.
- Heat 1 tbsp oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
- Heat 1 tbsp oil in a large casserole and fry 3 large or 6 normal carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp tomato purée.
- Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
- Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.
- To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through.
- Meanwhile, heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions or small shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
- Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.
Nutrition Facts : Calories 767 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 2.09 milligram of sodium
BOEUF à LA MODE
At the apogee of cooking in vino is this dish, which involves a whole beef roast. As befits a thing that humans have been eating since before computers, before cars, before guns - perhaps before science itself - boeuf à la mode tastes less invented than it does discovered. The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
Provided by Tamar Adler
Categories roasts, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- A day before cooking, salt the roast very well with kosher salt, at least twice as well as you feel comfortable doing. Season with the other spices, trying to distribute them more or less evenly. Use the full teaspoon of nutmeg if you like the flavor of nutmeg, the half if you are skeptical. Cover with plastic wrap, and refrigerate overnight.
- Bring the roast to room temperature before cooking. Heat oven to 300 degrees. In a heavy casserole, brown the roast on all sides in hot olive oil over medium heat. It should take about 10 to 12 minutes. Remove roast to a plate. Deglaze the pan with the onion, carrot, celery and tomato paste, and stir well, scraping the bottom with a wooden spoon. Add the garlic and the wine and cognac. Cook over high heat, boiling until reduced by half. Add the roast, pig's foot, bouquet garni, bay leaves, mushrooms and enough beef stock to cover roast about halfway up. Cook in oven, covered, 3 to 4 hours, until totally tender.
- If you are serving the following day, allow to cool overnight in its broth in the refrigerator. Then remove the fat that has settled on top, remove the roast, warm all the braising juices, the pig's foot and the vegetables, and then strain it through a fine sieve, so that only the glossy broth remains. If you are serving it the day you cook it, remove the finished roast, strain the broth and then skim the fat the best you can from its surface with a ladle.
- Taste the broth. If it tastes too acidic - as it may or may not, depending on your taste and on the wine used - add up to another cup or 2 of beef broth. The foot will have given it enough body to withstand being thinned. Do any other adjusting of seasoning you like. Remove the twine from the roast, and return it to its broth until ready to reheat and serve.
- Then reheat the boeuf in its flavorful sauce, remove to a cutting board and cut into thick slices, pouring sauce over all of them, and serving more at the table. Serves 6, heartily.
- I like this best with a big handful of gremolata, the Italian condiment, on top. It is not at all French, and not at all how this is traditionally served. But it is very delicious. To make it, combine the chopped parsley, finely chopped lemon zest and finely chopped garlic in a bowl, and add a very small pinch of coarse salt.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 21 grams, Carbohydrate 17 grams, Fat 34 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 12 grams, Sodium 1234 milligrams, Sugar 3 grams, TransFat 1 gram
BEEF, BURGUNDY STYLE
This is a classic dish of the Burgundy region of France, designed to celebrate the wines for which Burgundy is famous. The Herb Bouquet adds a special flavor to this extremely popular dish.
Provided by ELLIANA23
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 3h20m
Yield 4
Number Of Ingredients 16
Steps:
- In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
- Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
- Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
- Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.
Nutrition Facts : Calories 481.9 calories, Carbohydrate 18.1 g, Cholesterol 109.7 mg, Fat 26.2 g, Fiber 2.7 g, Protein 31.8 g, SaturatedFat 12.6 g, Sodium 510.7 mg, Sugar 4.7 g
BOEF MALOY
This is an old Danish recipe that my hubby's grandmother makes (she's Danish). Times aren't exact... I don't pay too much attention to the cook and prep time. It's a simple meat and potatoes dish... but don't omit the jam!! That's what makes it!
Provided by aje1832
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cut potatoes and proceed to make mashed potatoes as to your personal taste.
- I like Butter, milk, salt, and a little bit of garlic.
- While the potatoes are boiling, do the following steps: Combine egg, lots of salt and pepper (to taste), and hamburger in a bowl.
- Form into small patties.
- Heat some oil in a dutch oven, and fry the patties until the fluid runs clear; set patties aside.
- Slice up the onion and fry it in the pan until clear, set aside.
- Now using the juices in the pan, make lots of gravy (enough to cover all patties) with the browning (like Bisto).
- Add back to it the patties and the onion.
- Let that simmer for about 20 minutes or so-- so that the flavours infuse.
- While that is simmering, you can proceed to mash the potatoes.
- To serve: Dollop the potatoes on your plate, add some patties on the side, with gravy over everything.
- And the most important part.
- some strawberry jam on the side to eat with the patties.
- Very Yummy!
Nutrition Facts : Calories 578.6, Fat 14.6, SaturatedFat 5.4, Cholesterol 129, Sodium 119.4, Carbohydrate 78.3, Fiber 9.9, Sugar 5, Protein 34
More about "boef maloy recipes"
JULIA CHILD'S BOEUF BOURGUIGNON RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (42)Total Time 3 hrs 30 minsCategory Dinner, EntreeCalories 716 per serving
HOMEMADE BEEF BOUILLON RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (20)Total Time 8 hrs 15 minsCategory Side Dish, Dinner, Soup, IngredientCalories 3524 per serving
10 BEST BEEF TONGUE RECIPES | YUMMLY
From yummly.com
50 BEEF RECIPES PERFECT FOR DINNER - TASTE OF HOME
From tasteofhome.com
BONE MARROW RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEEF BOURGUIGNON | RICARDO
From ricardocuisine.com
BOEUF A LA MODE - JULIA CHILD'S 54TH SHOW - LOVE FLIPS
From loveflips.com
ROAST BEEF | RICARDO
From ricardocuisine.com
CHINESE BEEF AND BROCCOLI - RECIPETIN EATS
From recipetineats.com
10 BEST MOROCCAN BEEF TAGINE RECIPES | YUMMLY
From yummly.com
BEEF SALAD (SALATA DE BOEUF) - JO COOKS
From jocooks.com
HAKKEBøF MED BLøDE LøG RECIPE: DANISH HAKKEBøF …
From honestcooking.com
ROMANIAN BEEF SALAD (SALATA DE BOEUF) RECIPE - CHEF'S PENCIL
From chefspencil.com
BEEF AND BARLEY VEGETABLE STEW | RECIPE | EASY SOUP RECIPES, …
From pinterest.com.au
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
BOEUF à LA MODE - ANG SARAP
From angsarap.net
BRAISED BEEF - LOVE FRENCH FOOD RECIPES FOR EVERYDAY MEALS
From lovefrenchfood.com
ROMANIAN BEEF SALAD (SALADA DE BOEUF)- THE BOSSY KITCHEN
From thebossykitchen.com
TAKEOUT STYLE BEEF AND BROCCOLI - THESTAYATHOMECHEF.COM
From thestayathomechef.com
BRANDI MILLOY | FOOD NETWORK
From foodnetwork.com
BEST COOKING BURGER RECIPES: BOEF MALOY
From worldbestburgerrecipe.blogspot.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
BOEUF BOURGUIGNON | CANADIAN LIVING
From canadianliving.com
BEEF à LA MODE RECIPE | FOOD & WINE
From foodandwine.com
BEEF BOURGUIGNON (BEEF BURGUNDY) | RECIPETIN EATS
From recipetineats.com
STUFFED MANICOTTI WITH BEEF | RECIPE | MANICOTTI RECIPE, CANNELLONI ...
From pinterest.ca
BEEF BRAISED IN BAROLO - LIDIA
From lidiasitaly.com
BOEF 'ALA FLAMANDE - RECIPE - COOKS.COM
From cooks.com
RECIPES | BRANDI MILLOY | FOOD NETWORK
From foodnetwork.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
BEEF BOURGUIGNON (JULIA CHILD RECIPE) - CAFE DELITES
From cafedelites.com
BEEF AND BROCCOLI RECIPE {QUICK AND EASY!} - BELLY FULL
From bellyfull.net
ROAST BEEF DEBRIS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
BOEF PEPE' - RECIPE | COOKS.COM
From cooks.com
BEEF BOURGUIGNON | AKIS PETRETZIKIS
From akispetretzikis.com
BEEF RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ULTIMATE BEEF BOURGUIGNON - THE DARING GOURMET
From daringgourmet.com
RIS, BøF, BéARNAISE
From bigoven.com
BEEF AND BROCCOLI WITH THE BEST SAUCE (VIDEO)
From natashaskitchen.com
BEEF EN GêLéE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
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