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      RECIPE TITLE "Beef Bourguignon Recipe"
    Source: Le Cordon Bleu Home Collection - Regional French,
    courtesy of Cooking.com

    yieldsServes 4 time--- difficultyeasy

    The Burgundy region of France is famous for its fine wines and sophisticated cuisine. Dishes "a la bourguignonne" generally include a sauce made of red wine and a garnish of small onions, mushrooms and pieces of bacon.

      RECIPE INGREDIENTS

    Marinade
    1 large carrot, cut into 1/2-inch pieces
    1 onion, cut into 1/2-inch pieces
    1 stalk celery, cut into 1/2-inch pieces
    2 cloves garlic
    Bouquet garni
    1/4 cup brandy
    10 black peppercorns
    6 cups good red wine
    2 tablespoons oil

    2 lb. beef chuck steak, trimmed and cut into 1 1/2-inch cubes
    1 heaped tablespoon tomato paste
    2 tablespoons all-purpose flour
    1 1/2 cups brown stock
    32 small boiling onions, peeled
    1 tablespoon unsalted butter
    2 teaspoons sugar
    5 oz. mushrooms, cut into quarters
    2 tablespoons chopped garlic
    8 oz. slab or sliced bacon, cut into cubes or short batons
    2 slices white bread, crusts removed and cut in triangles
    2 tablespoons chopped fresh parsley

      RECIPE TITLE " Making Brown Stock Recipe"
    Makes 6-8 cups.
    Roasting the bones gives a good color to the stock and helps to remove the excess fat.

      RECIPE INGREDIENTS

    3 lb. beef or veal bones
    Quartered onion
    2 carrots, chopped
    1 celery stalk, chopped
    4 quarts water
    2 tablespoons tomato paste
    Bouquet garni
    6 peppercorns

      RECIPE METHOD

    In a 450 degrees F oven, roast 3 lb. beef or veal bones for 40 minutes, adding a quartered onion, 2 chopped carrots, 1 chopped leek and 1 chopped celery stalk halfway through.

    Transfer to a clean saucepan. Add 4 quarts water, 2 tablespoons tomato paste, bouquet garni and 6 peppercorns. Simmer for 3-4 hours, skimming often.

    Ladle the stock in batches into a fine sieve over a bowl. Gently press the solids with the ladle to extract all the liquid and place in the refrigerator to cool. Lift off any fat.

    Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.

      RECIPE METHOD

    Place all the ingredients for the marinade in a bowl with the cubes of beef. Cover and refrigerate overnight.

    Preheat the oven to 400 degrees F. Strain the marinade into a saucepan, remove the beef and set aside, and keep the vegetables and bouquet garni separate. Bring the marinade to a boil, skim off the foam and cook for 6-8 minutes. Strain through a fine sieve. In a large heavy-bottomed flameproof casserole or Dutch oven, heat a little oil and butter. Pat dry the meat and brown on all sides in batches, remove and keep to one side. Add the well-drained vegetables from the marinade, lower the heat slightly and cook, stirring occasionally, until lightly browned. Return the meat to the pan with the tomato paste and stir over medium heat for 3 minutes. Sprinkle with the flour, place in the oven for 6-8 minutes, then remove and mix in the flour. Place over medium heat, add the marinade and bring to a boil, stirring constantly, then add the stock and bouquet garni. Return to a boil, cover and cook in the oven for 1 hour 30 minutes, or until the meat is tender.

    Place the onions, butter, sugar and some salt in a deep skillet and pour in enough water to cover. Cook over medium heat until the water has almost evaporated and swirl the skillet until the onions are golden. Fry the mushrooms in some sizzling butter until golden, season, drain and add to the onions. Fry the garlic and bacon in a little oil, drain and add to the onions and mushrooms.

    Brush the bread with melted butter and toast in the oven for 3-5 minutes, or until brown.

    Once the beef is cooked, skim off excess fat. Remove the beef to a clean flameproof casserole or serving dish, cover and keep warm. Strain the sauce and return it to the pan, discarding the vegetables and bouquet garni. Bring the sauce to a boil and simmer for 15 minutes, or until the sauce coats the back of a spoon, skimming frequently. Season, strain over the meat and simmer or return to the oven for 5 minutes. Add the onions, mushrooms and bacon. Dip a corner of each bread crouton in the sauce, then into the parsley. Sprinkle the remaining parsley over the beef and serve with the croutons on the edge of the dish or on the side.

    Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.


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