Beef Bourguignonne
November 5, 2012
Williams-Sonoma 2012. Serves 8-10 Preheat oven 350°F. Use Dutch oven 6Qt
Braise meat, heat oil med-hi until smoking. brown beef on all sides 10-12 min per batch. transfer to large bowl.
- 4½ LBs boneless chuck roast, cut into 1 ” cubes, season with S & P
- 2 TBs canola oil
Add to pot, cook until browned 6-8 min. (add water if too dark). Transfer to bowl with meat.
- 1 LB quartered mushrooms
- 1 Tb canola oil
Add bacon, reduce heat to medium cook until browned 6-8 min. transfer to bowl with beef.
- ½LB slab bacon diced ¼”
Add onion, garlic and veal demi-glace & flour. Stir constantly until fragrant 1 min. slowly stir in wine. stir occasionally, cook 20 min.
- 1 large onion diced, cook until softened 6-8 min then add:
- 2 tsp minced garlic
- 1½ TBs veal demi-glace
- ½ C flour
- 1 bottle (750 ml) Pinot Noir
Prepare for oven cooking: Return beef, mushrooms & bacon to pot with wine sauce. Add broth, pearl onions & bouquet garni, bring to a simmer, cover with foil and lid. Transfer pot to oven, bake 2-3 hours until meat fork tender.
- 3 C beef broth
- 1 LB pearl onions peeled
- 1 bouquet garni (2 bay leaves,4 thyme sprigs,6 parsley sprigs)
Adjust seasoning S&P, sprinkle with 3 TBs chopped flat leaf parsely.
Serve with boiled potatoes with parsely.
Perfect oven cooked steak
February 5, 2012
Preheat oven 400°
Set meat out at room temperature for 2 hrs, season with 3/4 tsp kosher salt each steak.
Heat heavy cast iron frying pan med-hi heat, coat with 2 tsp grapeseed oil
Place steaks in pan, sear 2 min per side, turn with tongs.
Transfer steaks in pan to oven, roast 8 min for 1 1/2 inch steak to be med-rare (130°F internal)
Remove from oven, let rest on board covered for 5 min.
OR
Reduce oven time to 4 minutes rare/ 6 minutes medium rare.
Return skillet to stove top, add 2TB butter, sprig rosemary, sprig thyme, 1 garlic clove. Spoon butter over steak for 1 1/2 minutes. Transfer steak to plate with pan juices, let rest 10 minutes before eating.
