Anthony Bourdains Boeuf Bourguignon Food

ANTHONY BOURDAIN'S BOEUF BOURGUIGNON RECIPE

Steps:

• Cut the meat into chunks, and season with salt and pepper.
• In a Dutch oven or pan, add the oil, and turn the stove on to high heat. Sear the meat in batches, searing until each piece is browned. Once all the meat has been seared, set it aside.
• Add the onions to the pan, and lower the heat to medium. Cook the onions until golden brown and softened. Sprinkle the flour over the onions, and stir. If using another pan, transfer to a Dutch oven once cooked.
• Pour the wine and port over the cooked onions in the Dutch oven. Turn the stove on high heat, and bring the liquid to a boil.
• Add in the seared meat, the diced carrots, the garlic, and the herbs. If the liquid doesn't cover the meat all the way, add in water until it does. Once the liquid has come to a boil with all of the ingredients added, reduce the stove heat to low, and allow it to simmer.
• Cook the dish for a minimum of 2 hours, checking every 20 minutes to stir the bottom of the pan, until the meat is tender enough to easily break apart with a fork. The liquid will have reduced to a nice, caramelized sauce.
• Once done, remove the large pieces of herbs, and garnish with chopped parsley before serving.

ANTHONY BOURDAINS BEEF BOURGUIGNON

Steps:

• Pat meat dry, season with salt and pepper
• In Dutch oven, on high heat, heat up half the oil until it shimmers, working in batches sear meat on all sides until well browned, adding oil as needed. Don't cook too many pieces at same time they will steam and turn gray. Transfer to a plate.
• Reduce heat to medium-high, add onions and any remaining oil to pot. Cook, stirring occasionally until onions soften and turn golden about 10 minutes. Sprinkle flour on top and continue cooking until thickened about 4-5 minutes. Add the wine, use a wooden spoon to stir and scrape up browned bits.
• When wine starts to boil, return meat and its juices to the pot. Add carrots, garlic, and bouquet garni. Add 1 1/2 cups of water and a couple of spoonfuls of demiglace if you have it. Bring to a boil, then reduce heat to medium low and cook, uncovered, until meat is tender, about 2-2.5 hours. Skim off foam and fat from time to time. Check on pot every 15 minutes to scrape bottom and prevent scorching. Continue adding 1/4 cup water up to another 2 cups to enable the stew to cook down and concentrate. If stew sticks reduce heat. Onions should fall apart creating a thick rich sauce.
• When done, remove bouquet garni and discard, taste and season with more salt/pepper, garnish with chopped parsley and serve over steamed baby potatoes.

ANTHONY BOURDAIN'S BOEUF BOURGUIGNON

Steps:

• Stage One: Season the meat with salt and pepper. In a Dutch oven, heat the oil over high heat until it is almost smoking. Add the meat in batches -- NOT ALL AT ONCE! -- and sear on all sides until it is well browned (not gray). You dump too much meat in the pot at the same time and you'll overcrowd it; cool the thing down and you won't get good color. Sear the meat a little at a time, removing it and setting it aside as it finishes. When all the meat is a nice, dark brown color and has been set aside, add the onions to the pot. Lower the heat to medium high until the onions are soft and golden brown (about 10 minutes). Sprinkle the flour over them. Continue to cook for about 4 to 5 minutes, stirring occasionally, then add the red wine. Naturally, you want to scrape up all that really good fond from the bottom of the pot with your wooden spoon. Bring the wine to a boil. Stage Two: Return the meat to the pot and add the carrots, garlic and bouquet garni. Add just enough water (and two big spoons of demi-glace, if you have it) so that the liquid covers the meat by one-third -- meaning you want a ratio of 3 parts liquid to 2 parts meat. This is a stew, so you want plenty of liquid even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer, and let cook for about 2 hours, or until the meat is tender (break-apart-with-a-fork tender). You should pay attention to the dish, meaning to check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or, God forbid, scorching. You should also skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. When done, remove and discard the bouquet garni, add the chopped parsley to the pot, and serve.