Tuesday, November 22, 2011

Julia's Boeuf Bourguignon

  Last night, whole of my house smelled like Beouf Bourguignon, parents smelled it when they came back home from work. It makes me starving, too XD It tooks 4 hours, total, to cook. I followed the recipe from 'Mastering the Art of French Cooking'. But I omitted bacon, because I don't have one >< Still, I gotta show you the recipe as same as Julia's though I don't have bacon XD Volume of red wine should depend on qualities, and don't use cooking wine, it won't taste as perfect as higher quality wine. Anyway, it isn't just Boeuf Bourguignon, it's Julia's Boeuf Bourguignon.


Boeuf Bourguignon
Ingredients:
6 oz bacon, sliced into about ¼ inch thick and 1½ long
1 tbsp olive oil or cooking oil
3 lb lean stewing beef, cut into 2-inches cubes, cried with paper towel
1 carrot, sliced
1 onion, sliced
1 tsp salt
¼ tsp pepper
2 tbsp flour
3 cups of a full-bodied young red wine (Julia’s selection, Chianti)
2-3 cups brown beef stock
1 tbsp tomato paste
2 cloves garlic
½ tsp thyme
A crumbled bay leaf
Parsley for garnishing

Directions:
1.      Preheat oven to 450’F.
2.      Sauté bacon in the oil for 2-3 minutes to brown lightly, set aside on a side dish.
3.      Sauté a few at a time, in the hot oil until nicely browned on all sides, add it the bacon.
4.      In the same fat, sauté vegetables. Pour out the fat.
5.      Place them all into a casserole and toss with salt and pepper. Then sprinkle flour on it and toss again cover the beef lightly with flour.
6.      Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (this browns the flour and covers the meat with a light crust.
7.      Remove casserole, and turn oven down to 325’F.
8.      Stir in the wine, and enough stock so that the meat is barely covered. Add in the rest of the ingredients.
9.      Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 3-4 hours. The meat is done when a fork pierces it easily.
10.  Serve it as with casserole or on a platter. Garnish with parsley.

I waited for too long, and I was hungry already! XD
This is the book~