 From the Kitchen of Chef Lou Schorr Recipes from Fiddlehead Theater |
|
|
|
Boeuf bourguignon Beef in Red Wine Sauce with Glazed Onions & Mushrooms
You can make this dish a day or two in advance, since the flavor of the wine sauce enhances it with reheating. However, do not add the onions and mushrooms until the final heating. It may be frozen, too, without the mushrooms and the onions. Remember….only a good wine makes a good sauce. Serve whichever wine you use in the sauce as an accompaniment at the table. The beef the ingredients :
2 ˝ Cups of hot beef bouillon 2 to 3 pounds beef cut into 1-2 inch cubes ( Preferably top of the rib, chuck, brisket, or bottom round) Salt Pepper 3 Tbls unsifted flour 2 cups dry red wine 1 teaspoon thyme 4 bay leaves Method: The perfect wine sauce must be simmered gently and evenly throughout. Never let the sauce stand without cooking; never let it boil vigorously . ( An electric frying pan is not appropriate for this dish) Stove top cooking is preferred because one has better control over the simmering process. Have hot bouillon ready. Heat an empty 4 or 7 Quart Dutch Oven Vessel hot enough to sear meat. (If the pot is too small, the meat will not brown properly) Test with one cube of meat; if it sings, temperature is right. Brown meat evenly on all sides, keeping heat high. This should take about 5 minutes. Reduce heat. Sprinkle meat with salt and pepper. Sprinkle on the flour one tablespoon at a time, tossing meat between each addition of flour to coat. Add wine, hot bouillon, thyme, and bay leaves. Cover and when liquid has reached the boiling point, allow to simmer gently, covered for about 2-1/2 hours. Check from time to time to regulate simmer and to turn meat.
Chef Lou Schorr 7 Bancroft St. Gardner, Ma. 01440 Email : kornpa1@msn.com
|
 |
|
