Boeuf Bourguignonne Gusteau Recipes

BOEUF BOURGUIGNON

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.

BEEF BOURGUIGNON

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
• Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
• To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

BOEUF BOURGUIGNON

Steps:

• In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
• Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
• Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
• Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
• Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
• Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.

BOEUF BOURGUIGNON A LA JULIA CHILD

Steps:

• First prepare the bacon: cut off the rind and reserve.
• Cut the bacon into lardons about 1/4" thick and 1 1/2" long.
• Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
• Drain and dry the lardons and rind and reserve.
• Pre-heat the oven to 450°F.
• Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
• Saute the lardons for 2 to 3 minutes to brown lightly.
• Remove to a side dish with a slotted spoon.
• Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
• Once browned, remove to the side plate with the bacon.
• In the same oil/fat, saute the onion and the carrot until softened.
• Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
• Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
• Set the uncovered casserole in the oven for four minutes.
• Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
• Now, lower the heat to 325°F and remove the casserole from the oven.
• Add the wine and enough stock so that the meat is barely covered.
• Add the tomato paste, garlic and herbs and the bacon rind.
• Bring to a simmer on the top of the stove.
• Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
• The meat is done when a fork pierces it easily.
• While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
• For the onion, if using frozen, make sure they are defrosted and drained.
• Heat the butter and oil in a large skillet and add the onions to the skillet.
• Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
• Pour in the stock, season to taste, add the herbs, and cover.
• Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
• Remove the herbs and set the onions aside.
• For the mushrooms, heat the butter and oil over high heat in a large skillet.
• As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
• As soon as they have browned lightly, remove from heat.
• To Finish the Stew:.
• When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
• Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve).
• Distribute the mushrooms and onions over the meat.
• Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
• You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
• If the sauce is too thick, add a few tablespoons of stock.
• If the sauce is too thin, boil it down to reduce to the right consistency.
• Taste for seasoning.
• Pour the sauce over the meat and vegetables.
• If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
• Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
• If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
• 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.

BEEF BOURGUIGNON

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.

BEEF BOURGUIGNON I

Steps:

• For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
• Preheat oven to 300 degrees F (150 degrees C).
• For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
• In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
• Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
• Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
• Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
• About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.

BOEUF BOURGUIGNONNE

Steps:

• Using a large, heavy skillet over medium heat, add the cubes of salt pork. Cook, stirring with a slotted spoon, until they are crisp. Remove the cubes and set aside. Leave the rendered fat in the skillet.
• Add the cubes of beef to the skillet. Sprinkle with salt and pepper and brown over high heat, stirring and turning the pieces often, for about 10 minutes.
• Add the garlic, onions and mushrooms, stirring often. Sprinkle with flour and stir to coat evenly.
• Add the wine and stir. Add the saltpork cubes, cloves, allspice, bay leaf, thyme and parsley; salt and pepper to taste. Bring to a boil. Cover and simmer for 1 1/2 hours or until meat is tender.
• Remove the bay leaf, parsley sprigs and any fat on top.