Julia Childs Master Recipe For Beef Bourguignon In Red Wine

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.

JULIA CHILD'S MASTER RECIPE FOR BEEF BOURGUIGNON, IN RED WINE

Steps:

• Make herb bouquet and tie in washed cheesecloth the following: 8 sprigs parsley, 1 large bay leaf, 1 t dried thyme, 4 whole cloves or allspice berries and 3 large cloves of smashed, unpeeled garlic together in a small square of washed cheesecloth. Can substitute with celery leaves and/or washed split leeks.
• Dry out the beef chunks by salting and peppering each and letting them sit at room temperature.
• Saute the bacon slices and set aside on paper towels.
• Choose a large frying pan and brown beef chunks on all sides in bacon grease, being careful not to crowd the meat. Turn browned meat into a heavy ovenproof casserole.
• Remove all but a little of the fat from the pan and add the sliced vegetables. Brown them and add them to the beef chunks in the casserole pot.
• Deglaze the pan with the wine and then pour liquid into the casserole with the meat and carrots and onions. Add enough beef stock or bouillon to almost cover all.
• Stir in the tomatoes and add the herb bouquet.
• Bring to a simmer over medium to medium-high heat. Cover and simmer slowly, either on the stove over a low heat or in a preheated oven set to 325 degrees. Cook until the meat is tender, tasting to check.
• Cook, "brown-braised" onions as follows: Peel onions, heat butter and oil in a medium pan and saute in one layer until colored. Cover onions with a little water, salt to taste and 1 tsp sugar. Cover pan and cook at a rapid boil for 10-15 minutes, or until tender.
• To saute mushrooms, quarter washed mushrooms. Heat 1-1/2 TBS of butter and 1.2 TBS olive oil in a large frying pan and when the foaming has subsided, turn in the mushrooms. Saute for several minutes, tossing frequently as the butter is absorbed and then reappears on the surface when the mushrooms begin to brown. Toss in 1/2 TBS chopped shallots, if desired, season with salt and pepper and saute another 30 seconds.
• Drain the meat and vegetables through a colander into a saucepan, pressing the juices out of the residue. Return the meat to the casserole pot and degrease the pan.
• Boil the liquid down to 3 cups.
• Off heat, whisk in the beurre manie [3 T flour mixed into a paste with 2 T softened butter) and add to cooking liquid. Simmer for 2 minutes as the sauce thickens slightly.
• Correct seasonings and pour over the meat, folding in the sauteed onions and mushrooms. {May be completed to this point a day in advance for a dinner party).
• To serve, bring to a simmer, basting the meat and vegetables with the sauce for several minutes until thoroughly hot throughout.
• Serve with mashed or boiled potatoes, TINKYADA brown rice pasta or a very good French bread or baguettes.

BEEF BOURGUIGNON BY JULIA CHILD RECIPE - (4.6/5)

Steps:

• Special equipment: 2 large pieces of cheesecloth and kitchen twine. Preheat the oven to 300°F. In a Dutch oven, cook the bacon over medium-high heat until crisp; remove to a plate with a slotted spoon, leaving the fat in the pot. Season the beef with salt and pepper. Working in batches, place the beef in the pot in a single layer, sear until dark brown on all sides and remove to a plate. Reserve the fat in the pot. Place the pot over medium heat and whisk the flour into the reserved fat. Slowly whisk in the beef broth and bring to a simmer, stirring frequently, until thickened, 3 to 5 minutes. Return the beef and bacon to the pot. Cut 2 large pieces of cheesecloth and lay them on a clean work surface to form a cross. Pile the onion, carrots, garlic cloves, thyme, bay leaves, peppercorns and 10 parsley sprigs in the center. Gather the ends together to form a bundle and tie closed with kitchen twine. Place in the pot. Add the wine and tomato paste to the pot, cover and transfer to the oven. Cook until the beef is tender, about 2 1/2 hours. Remove and discard the cheesecloth bundle. Remove the beef to a plate. Bring the remaining liquid in the pot to a boil and cook until reduced by half, about 10 minutes. Reduce the heat to low and return the beef to the pot. Add the pearl onions. Melt the butter in a large skillet over medium heat. Add the mushrooms and saute until browned, about 5 minutes. Transfer to the pot. Garnish with the chopped parsley and serve.