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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Classic Tafelspitz

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Tafelspitz is a classic Austrian dish and is considered the national dish of Austria. It is boiled beef in broth served with horseradish.

To make Tafelspitz you will need 1 round of beef, 750 g beef bones, 3 carrots, 3 turnips/parsnips, 1 small celeriac, 1 onion, 2 bay leaves, 10 peppercorns, 2 juniper berries, salt, and chopped chives for decoration.

To prepare fill a pot with about a gallon of cold water. Wash the bones and boil them in the water. Place the meat, bay leaves, peppercorns, and juniper berries in the water and simmer for about 2 ½ hours.

Split the onion and fry in a pan until dark brown and cut the vegetable into cubes and add the onion to the meat.

Continue to cook until the meat is tender. Remove the meat and strain the soup and the put in the meat again. Slice the meat and arrange on a warm plate. Pour in soup and add salt to taste. Sprinkle with chives.

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