4 minutes ago
Beef Bourguignon is my favorite dish to make for people I love. If I’m making this for you odds are you’re in good with me. It’s concentrated and complex love in a pot. But it’s easy to make. But it takes time so I like to make a large batch and freeze leftovers. My version doesn’t have root veg like Julia child’s, tho you can add it I suppose. I like it to be about the marriage of meat and wine, pure. Veg also takes away salt and flavor from meat which I don’t want, I just want few aromatics to enhance the wine reduction. Make this-you will want more. Beef Bourguignon ***Ingredients*** 5-6lb brisket cut into about 2X4” chunks 4tbsp cornstarch (30carbs for whole batch) 4tbsp vegetable oil, plus extra for frying 2large onion, finely minced 1cup Port Wine(Don’t skip this) 2 bottle full bodied red wine(Cab,Bordeaux) 2 whole garlic bulbs 1 whole celery stick cut into 4pcs 2 small carrots cut into 4pcs 2 bay leaf Few sprigs thyme Few sprigs flat leaf parsley 2 Knorr Rich Beef Stock Pot or 2tbsp concentrated broth flavoring 6 unsmoked bacon ***Directions*** You need a Nonstick pan w sides high enough to hold 2bottles wine, and a large heavy crockpot. 1)Cut meat to 2x4 chunks, cracked pepper all over, dust all sides w cornstarch (I use a mesh colander), cook in med/high heat pan w little oil cook til crusty brown all sides(do in batches not to crowd the meat), transfer into crockpot. 2)Mince onion finely(will disintegrate into sauce), caramelize in same pan until sweet, scraping meat drippings. Split garlic in half across cloves, add to pan faces down. Add port, stock concentrate, wine. Tightly tie up w twine into bundle:thyme, bay, parsley-and add. Add pieces of celery and carrots. Cook down the wine to reduce down a third of it. Throw away celery and carrot. Pour into crockpot, float bacon on top, close lid and into oven for 3-3.5hrs at 300.