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Receta Bitchy Beef Bourguignonne
by Global Cookbook

Bitchy Beef Bourguignonne
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  Raciónes: 6

Ingredientes

  • 1 x Onion, coarsely minced
  • 2 Tbsp. Minced fresh parsley -or possibly-
  • 1 Tbsp. Dry parsley flakes
  • 1 tsp Crushed dry leaf thyme
  • 2 x Bay leaves
  • 2 Tbsp. Coarsely grnd black pepper
  • 2 Tbsp. Pickled green peppercorns, crushed
  • 2 Tbsp. Extra-virgin extra virgin olive oil
  • 3 c. Burgundy or possibly other dry red wine
  • 3 lb Beef sirloin, cut in 1" cubes
  • 2 Tbsp. Lard
  • 1/4 c. Unsalted butter
  • 1/4 c. Dry brandy
  • 2 c. Double-strength beef broth
  • 36 sm White boiling onions
  • 2 x Cloves (large) garlic, chopped Salt to taste

Direcciones

  1. Combine minced onion, parsley, thyme, bay leaves, black pepper, green peppercorns, oil & wine in a 2-qt glass or possibly stainless steel bowl. Stir to blend well. Add in beef, stir well & let stand at room temperature at least 2 hrs, stirring occasionally. Heat lard & 2 Tbs butter in a large, heavy saucepan. Drain beef cubes, reserving marinade. Add in beef to pan; cook till browned, stirring as needed. Add in brandy and flame carefully, stirring so it ignites well. Add in reserven marinade & broth. Bring to a boil; reduce heat, cover & simmer 2-3 hrs till beef is tender. Meanwhile, prepare onions.
  2. Cut stem & root ends off each; cook in boiling water 10 min, then pop onions out of their skins. Heat remaining 2 Tbs butter in a heavy skillet; add in onions & garlic. Cook till onions are golden, then add in to stew & simmer at least 30 min longer. Taste & add in salt, more wine or possibly other seasonings as desired.
  3. Makes 6 to 8 servings.