Boeuf Bourguignon
This week the Journal's resident chef, Paul Taylor, shares his recipe for Boeuf Bourguignon.
Paul also names tarragon as his herb of the month and explains why below.
Boeuf Bourguignon
For the marinade:
3 1/2 lbs braising steak, fat removed and cut into cubes
1 full bottle of red wine
1 onion, chopped coarsely
7 to 10 garlic cloves, cut in half
3 bay leaves
12 black peppercorns
For the stew:
2 tablespoons vegetable oil
1/2 lb bacon, cut into strips
24 button onions
6 carrots, cut into ins cubes
1/4 cup plain flour
2-1/2 to 3 cups red wine
3 cups beef stock
1 tablespoon tomato puree
For the garnish:
8 oz. mushrooms, cleaned, stems removed and cut into quarters
1 tablespoon olive oil
1 teaspoon finely chopped garlic
salt and freshly ground black pepper
1) The night before put the meat in a large bowl. Combine the rest of the marinade ingredients and pour over the meat. Cover and refrigerate overnight, stirring a couple of times if possible.
To make the stew, plan on starting at least 4 hours before you plan to serve it - about 1 hour of preparation time and 3 hours of cook time.
2) Remove the meat from the marinade. Discard marinade.
3) Dry the meat on paper towels, patting them to make sure they are dry enough. Season with salt and pepper.
4) In a large, ovenproof pot, heat 1 tablespoon of the oil over medium heat. Add the bacon and cook about 5 minutes. Do not allow it to brown. Remove with a slotted spoon and reserve.
5) Preheat oven to 275F.
6) Working in batches, add the meat to the pot and brown well. Do not crowd the meat, it may take 4 to 5 batches to finish. Reserve.
7) Add 1 tablespoon of the oil, then add the pearl onions and carrots and cook for 5 minutes, stirring, until they are colored.
8) Lower the heat to medium low and sprinkle on the flour, continue to cook for 5 minutes.
9) Add the bacon and the beef back into the pot and toss them well to coat with the flour.
10) Add the red wine, beef stock and tomato paste and stir to combine. Bring to a boil, cover the pot and put into the oven.
11) Cook for 3 hours. Remove the top and cook for an additional 15 minutes.
12) For the garnish: Just before serving, heat 1 tablespoon of the oil in a frying pan. When the oil is very hot, add the mushrooms and cook without stirring until they are well browned on one side. Stir and continue cooking for 8 minutes, stirring occasionally. Add the garlic and cook an additional 2 minutes.
To serve:
Stir the mushrooms into the stew, just before serving. Serve in large bowls.
Herb of the Month
TARRAGON
French Tarragon (Artemisia dracunculus L.) is a perennial herb grown for its aromatic leaves in seasoning, salads, etc. It belongs to the plant family Asteraceae ( aster family) and originates from Central Asia, probably Siberia.
The plant was introduced to Europe in the late Middle Ages and to Britain around 1548 although no-one knows exactly when the aromatic varieties were first bred.
The name Tarragon is a corruption of the French Esdragon, derived from the Latin Dracunculus (a little dragon) a name which was given to the plant due to its root system which coils like a dragon.
Fresh Tarragon has a deceptively strong flavour and should be used sparingly. It makes it a wonderful addition to poultry and fish dishes, creamy herb sauces (and an essential in Bernaise Sauce), green vegetables, and in particular, mushrooms.
It is, however, most popular for salads; frequently, it is used to flavour vinegar or oil for salad dressings. It is also a component of the famous "Fines Herbes" mixture (parsley, chives, chervil and tarragon).
Do you have any requests, you can email your suggestions to phillip.minett@newmarketjournal.co.uk
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Saturday 26 May 2012
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