Beef Bourguignon | Christine Cushing скачать в хорошем качестве

Beef Bourguignon | Christine Cushing

I show you how to make beef Bourguignon, classic slow simmered beef stew in red wine from Burgundy, France. I refer to the master chef, Escoffier about how it was originally made and delve deep into the details about why you use a Pinot Noir, why browning the meat is so important. This finished dish would get Julia Child's blessing. FULL RECIPE BELOW. RECIPE: BEEF BOURGUIGNON 90 gm. Lardons, cubed bacon (3 oz.) 2 cups cremini mushrooms, quartered (500 ml) 3 lb beef chuck, stewing beef cut into 2“ cubes (1.4 kg) salt and freshly cracked black pepper 2 Tbsp. butter 25 ml 2 Tbsp. olive oil (25 ml) 2-3 Tbsp. flour (25-45 ml) Splash Cognac 2 Tbsp. tomato paste (25 ml) 1 ½ cups ml beef broth (375 ml) 3 whole large shallots, cut into quarters lengthwise 2 carrots, in thick slices 750 ml bottle dry red wine Preferably Burgundy( Pinot or Gamay) (3 cups) Several sprigs thyme chopped 2 bay leaves salt and pepper to taste Preheat oven to 300 D F convection setting . In a large Dutch oven brown bacon in dry pan. Add the quartered mushrooms and half the butter. Toss well until golden over medium heat. Remove with bacon and set aside. Pat meat dry with paper to towel to ensure good browning. In the same pan, add olive oil and butter and brown meat in 2 batches over medium high setting, until browned on all sides. This will take about 8-10 minutes. Season with salt and pepper. Add the onions and carrots and toss a few minutes to sweat. Sprinkle with flour and stir well to coat evenly. Deglaze with a splash of Cognac . Add the tomato paste, red wine, stock, chopped thyme, bay leaf. Stir, cover and transfer to preheated oven at 300 D F. Braise meat slowly for 2 – 2 1/2 hours or until meat is tender and sauce has begun to reduce. Check occasionally that meat is simmering gently. Adjust temperature of oven higher or lower accordingly to maintain a very gentle simmer. Increase temperature to 325 D F, add the reserved bacon mushroom mixture, remove lid and continue to braise for 30- 40 minutes, until sauce has reduced by about 20% and is slightly glossy. Adjust seasoning. Serves 6-8 Check out these other delicious videos: One Dish Super Easy Garlic Mashed Potatoes:    • One Dish Super Easy Garlic Mashed Potatoes...   Slow Cooked Beef Short Ribs:    • Slow Cooked Beef Short Ribs | Christine Cu...   The WORLD'S Best Mashed Potato Recipe:    • The WORLD'S Best Mashed Potato Recipe | Ch...   How to make your Beef Tenderloin 10 out of 10:    • How To Cook Perfect Beef Tenderloin | Chri...   Colossal Reverse Sear T-Bone for Toronto Raptors:    • How To Reverse Sear T-Bone Steak On A Gril...   Green Beans with Shallots and Hazelnuts - Better Than Grandma's Casserole:    • Green Beans Surprisingly Better Than Grand...   Braised Lamb Shanks with Red Wine:    • Best Ever Lamb Shanks with Red Wine | Chri...   Cream of Mushroom Soup:    • Cream of Mushroom Soup | Christine Cushing   Creamy Scalloped Potatoes:    • Most Amazing Scalloped Potatoes | Christin...   Incredible, Hour & A Half BBQ Ribs:    • Perfect BBQ Ribs In 90 Min | Christine Cus...   Ultimate Juicy Burger:    • Ultimate Juicy Burger | Christine Cushing   Roast Leg of Lamb:    • Roast Leg of Lamb | Christine Cushing   Beef & Barley Soup:    • Beef & Barley Soup | Christine Cushing   French Onion Soup:    • French Onion Soup | Christine Cushing   Subscribe for more videos: https://goo.gl/wNqDQB Connect with Chef Christine on social media: Instagram:   / ccfearless   Facebook:   / chefchristinecushing   Christine's Website: http://christinecushing.com/ Linkedin:   / christine-cushing   Twitter:   / ccfearless   #BeefBourguignon #BoeufBourguignon #beefrecipe