Wednesday, January 26, 2011

Beef Bourguignon

Wow. This was a lot of work. But the sauce is so worth it. I followed the recipe published by Macheesmo. Since I've given you the link, I'm not going to the trouble of re-posting the recipe myself. I did make some modifications as I couldn't find pearl onions despite trying three different grocery stores. Not frozen. Not canned. Not fresh. I also used a rump roast instead of a chuck roast, but beware. I'll clue you in on why you might not want to do that.

I started the meat on to braise and while things were heating up in the pan over by the stove, I got to chopping. All in all, not too much prep involved in that. What we have here is onions, carrot, garlic, and parsley.

The meat had to brown on four sides.

Then you just dump it in your dutch oven.

Now you get the aromatics going in all that fat and butter. Add a little tomato sauce and it really starts to smell wonderful.

Deglaze the pan with a half cup of brandy and add that to the beef in the pot.

Then you add the better part of a bottle of wine and just enough beef broth to cover the meat. Throw in your parsley, some thyme, a few cloves of, well, cloves, couple of bay leaves and let it simmer for an hour.

After an hour, it starts to look like this.

You add some chunks of carrot and let it simmer for another hour. At this point, I sauteed some button mushrooms and because I couldn't find any pearl onions, I skipped that part.

And here it is. This sauce is beyond wonderful. It is every thing that was promised in a 3-hour sauce and then some. Only there was one problem. The beef was dry. Not just a little dry. Like, holy moly, did my mother cook this thing? In any event, I think it was the cut of meat. I had a rump roast and I think I should have used a chuck roast, a cheaper piece of meat. I think cooking some pieces of meat that long works and with others it just dries them out. The rump roast I used was one of the latter.

So I'm thinking I'll just save this sauce--maybe freeze it-- and when summer comes and I have a taste for a steak, I'm ready to go. Or maybe I'll just warm this sauce up in the microwave and drink it from a coffee mug to warm me up.

Really. It's that good.

Oh, Weight Watchers PointsPlus:  14 per cup.  Don't even think about it.

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  1. Oh my goodness! For some reason this blog doesn't show me when its updated. I had no idea you'd been posting on here!!! I don't know if it's because I am a contributing member or what, but I've missed a ton of stuff! So excited to have all of this to look back through now... One of these days I'll actually make something tasty enough to post on here too...

  2. If you use an RSS feed reader, like Google Reader, you can just subscribe. The links are in the sidebar of the blog.

  3. Just as a follow up, I've started shredding the beef and using it on tacos without any sauce. It's really good like that once you get a nice sauce of salsa in there to moisten it up. I've decided that the sauce will be saved for prime rib.


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