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INDULGE IN DELICIOUS FLAVORS FROM RUNNING PRESS

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Beef Burgundy

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About the book

  • More recipes from BLACK FOREST CUISINE:
  • More coming soon

Beef Burgundy

From BLACK FOREST CUISINE

When the weather turned cold, hotel patrons ordered this rich warming dish frequently for lunch. True to French culinary tradition, the beef is marinated for several hours to flavor and tenderize it, and then it is simmered slowly with aromatics, vegetables, and bacon to produce a rich saucy stew.

Although beef burgundy is delicious enough to enjoy on its own, it pairs particularly well with egg noodles or spätzle, as we traditionally served it in the Black Forest.

Since this recipe serves quite a few people, I recommend making it for a Sunday brunch or special occasion, as the leftovers will not freeze well.

Serves 8 to 10

5 pounds boneless beef chuck, cut into 2-inch cubes
6 cups full-bodied red wine, such as Burgundy
5 medium onions, 1 peeled and quartered, 4 peeled and chopped
3 tablespoons olive oil
2 dried bay leaves
1 teaspoon coarsely ground black pepper
1 sprig fresh thyme
9 slices lean bacon, finely chopped
3 cloves garlic, peeled and chopped
2 tablespoons all-purpose flour
3 large carrots, peeled and cut into about 1/2-inch pieces
20 pearl onions, peeled, or 2 cups frozen and thawed
1 teaspoon ground allspice
2 tablespoons unsalted butter
8 ounces white button mushrooms, sliced (about 2 1/2 cups
Freshly ground black pepper
1 cup Herbed Croutons, for garnish
Chopped fresh parsley, for garnish

The day before serving the dish, toss together the beef, wine, the quartered onion, 1 tablespoon of the olive oil, bay leaves, pepper, and thyme in a large bowl, cover with plastic wrap, and set in the refrigerator to marinate overnight
The next day or when you are ready to proceed with the dish, remove the beef from the marinade and pat dry with paper towels. Strain the marinade through a fine mesh strainer or cheesecloth into a large saucepan and reserve
Heat the remaining 2 tablespoons of oil over high heat in a large Dutch oven or heavy-bottomed saucepan, add the bacon, and sauté until crisp, about 2 minutes. Remove the bacon from the pan and set aside
Add the beef to the hot pan and cook until browned, about 10 minutes. Stir in the chopped onions and garlic and sauté until golden, about 3 minutes. Sprinkle in the flour, stirring to incorporate, remove from the heat, and set aside momentarily
Bring the reserved saucepan of marinade to a boil over high heat. Pour 3 cups of the marinade over the flour-coated beef and bring to a boil over high heat. Reduce the heat to medium and simmer, stirring frequently, until the sauce thickens, about 30 minutes
Stir the carrots, pearl onions, allspice, reserved bacon, and remaining 3 cups of marinade into the simmering beef, raise the heat to high, and cook for 3 minutes. Reduce the heat to low, cover, and simmer until the beef and vegetables are tender, about 1 hour
Melt the butter in a large sauté pan over medium heat, add the mushrooms, and sauté until browned and softened, about 5 minutes
Stir the mushrooms into the beef burgundy, simmer for an additional 5 minutes, and season with salt and pepper
To serve, pour the beef burgundy into a large serving bowl or platter and garnish with herbed croutons and parsley.

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RUNNING PRESS. An Imprint of Perseus Books,  A Hachette Book Group Company
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