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Tuesday, June 01, 2004
 Seppo's Beef Bourguignon
When I used to work as a chef, I loved Beef Bourguignon. The smell of cooked wine is so rich, and the beef seemed to actually liquefy in the stew itself. We used to cook up huge batches, and actually eat the stuff cold if need be. It's best with home made beef stock, but their are some half way decent stocks out their these days, and I really can't be bothered to make my own. In the past, I've found a bunch of recipes, but some of them were ridiculously complex (ie, marinate the beef in two bottles of Burgundy over night) or ridiculously crap, such as adding Cambells tomato soup. My recipe is how I have perfected it, and you may want to make your own changes. But, in the end, it comes out extremely yummy, and chicks dig it! Here's the goods. I deal in Kilos and Celsius. Just find a quick converter on line if you're back in the states. 1 Kilo Beef Roast 3 Large Onions 2 Cloves Garlic 250 Grams Mushrooms Three Tablespoons Butter 2 Teaspoons Salt 2 Teaspoons Ground Black Pepper 1 Bayleaf 2 Cups Red Wine (Shiraz/Cabernet or Cabernet sauvignon) 2 Cups Beef Stock 2 Sprigs Rosemary finely chopped(3/4 Tablespoon Dried) 1/2 Bunch of Oregano finely chopped (1 Tablespoon Dried) 2 Tablespoons of Flower Ok, start thinks off by cranking up your oven to 200 degrees Celsius to get things started. Next, chop up one of your onions quite finely (not minced, just not big chunks). I prefer to thinly slice my garlic, but you can chop it if you like. I'm not a big fan of garlic presses (in fact I really can't stand them). Your beef does not need to be to fancy, you're going to cook it for two hours in wine and stock, so it will be tender. Just a standard roast is fine. After trimming off the fat, chop it up into nice one inch pieces. At this point you will begin to saute. Now, in France, they actually start things off with a couple of pieces of bacon. I actually chop up about half of the fat that I have trimmed off the beef and throw it in a saute pan. I am not shy when it comes to using fat, especially that which is attached to the meat I am eating. If you are grossed out by this idea, or want to stick to the mono-saturated fats, use some olive oil in the bottom of the pan. We don't need to get to fancy and sweat the garlic or anything here, considering we're about to chuck the whole thing in the oven, so start things off by throwing in your onion and garlic. Saute for about 6 - 8 minutes, until they are nice and soft. I HATE boiled onions and garlic, you can really taste the difference. Throw in your beef, and saute until slightly browned. At this point you need to switch to your oven vessel. This may sound stupid, but I can't stand to saute things in a pot or casserole, so I just heat one up on the stove, and dump in the saute'd bits. I know we've skipped the deglaze, but we're not done with the pan yet, so don't worry (and do not wash the pan). Add your wine, and you should be sizzling. Add your beef stock. Stir in your tomato paste. Using your fingers, sprinkle over your flower, and then stir it in. Pop a cover on it, and whack it in the oven. Have a glass of your wine and relax for about two hours. Hopefully you've planned this so their is something good on T.V at this time. Once you are back, and hopefully not half in the bag, slice up your remaining onions. I prefer not to use the pearl ones normally in this dish, because I really don't dig them, but to each their own. Put your pan on the stove and heat her up (the one I told you NOT to wash). Add your butter. Once it is melted, add your onions. Saute for about 4 minutes, then add your mushrooms. Saute about 5 minutes. Put aside. Pull the pot or casserole from the oven and place it on a hot burner. Pour the contents of your saute pan into the pot. Add your herbs, and pepper (maybe a little salt) to taste. Simmer 5 minutes, and voila! I usually serve this by putting it in a bowl, and using a pastry bag to squirt mash potatoes in the middle, but you could also serve it with rice or pasta.
... Seppo 2:11 pm...
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