Beef Bourgogne, Burgundy beef

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Beef Bourgogne is a specialty dish from the French region of Burgundy.

To make this meal you will need 3 cups dry red wine, 2 cups beef stock, 2 tablespoons brandy, plus 1/4 cup brandy, 1 large onion, peeled and cut in quarters, 2 carrots, peeled and cut in large chunks, 4garlic cloves, peeled and sliced, 12 parsley stems, 1 teaspoon dried thyme, 1 teaspoon driedrosemary, 10 black peppercorns, 4 whole cloves, 4 allspice berries, 1 bay leaf, 3 pounds well-marbled beef chuck, cut into 2-inch pieces, 1/2 pound slab bacon, 6 tablespoons unsalted butter, plus 1 tablespoon softened unsalted butter, 1 tablespoon olive oil, 1 tablespoons tomato paste.

In a large bowl combine the wine, stock, brandy, onion, carrots, garlic, parsley, thyme, rosemary, peppercorns, cloves, allspice, and bay leaf, stirring well. Add the beef and continue to sir. Refrigerate overnight.

Next day drain the beef and reserve the marinade and vegetables. Dry the beef with towels, and season with salt and pepper. Preheat oven to 275 degrees. Cut the bacon the long way into slices and then slice them 1/2-inch long. Cover with cold water and boil. Lower the heat and simmer. Remove the bacon.

In a large pot use butter and olive oil over a medium heat and fry the bacon until golden. In the same pot , over high flame brown the beef in the bacon fat. Once done pour off all but 1 tablespoon of fat and return the browned beef to the pot. Add the vegetable and herbs and cook over medium-high heat for 5 minutes. Add the marinade and tomato paste and boil. Cook in the oven covered for 3 hours. After 3 hours. Remove meat and strain the sauce and remove the fat.

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Chicken Curry, a taste of India at home

Chicken_Curry
Nothing says exotic like curry and one of the simplest curry dishes to make is chicken curry. The dish is traditionally Indian and is like bringing a little taste of the sub-Continent home.

The curry can be spiced according to your own taste – fiery hot or just mild enough to leave you wanting more.

Chicken curry is best served with either Jasmine or Basmati Rice or Nan, or both.

Gather together 2 cups of Basmati or Jasmine rice, 3 tablespoons of olive oil, 1 medium onion chopped, 1 clove of garlic minced, 3 tablespoons of curry powder, 1 teaspoon of paprika, 1 bay leaf, ½ teaspoon of grated ginger root, 1 tablespoon tomato paste, 2 skinless chicken breast halves cut into bite sized strips, 1 cup plain yogurt, ¾ cup coconut milk, ½ teaspoon cayenne pepper, 1 teaspoon lemon juice, and salt to taste.

In a saucepan, heat olive oil over a medium flame and sauté onion until lightly browned. Add the garlic, curry powder, paprika, bay leaf, ginger root, and salt. Stir. Add chicken, tomato paste, coconut milk, cayenne pepper, lemon juice, and yogurt. Bring to boil, turn down heat, and simmer for 25 to 30 minutes. In a separate pot, cook rice according to directions on package.

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