Salisbury Bourguignonne Food

BEEF BOURGUIGNON

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
• Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
• To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

BEEF BOURGUIGNONNE

Steps:

• Preheat the oven to 325 degrees. Heat a 6-to-8-quart Dutch oven over medium-high heat; add the bacon and cook until lightly browned. Remove with a slotted spoon to a large plate, leaving the drippings in the pot.
• Pat the beef dry with paper towels; season with salt and pepper. Add the beef to the pot in a single layer (do this in batches); sear for 3 to 5 minutes, turning to brown all over. Transfer with a slotted spoon to the plate with the bacon.
• Add the carrots and onions to the pot and cook until softened and slightly browned, 7 to 8 minutes. Season with salt and pepper. Meanwhile, make a "bouquet garni": Tie the thyme, bay leaf, garlic, parsley and celery together with twine (nestle the garlic in the celery stalk).
• Return the bacon and beef to the pot. Add the flour and stir for a few minutes until the meat is coated. Stir in the tomato paste. Add the brandy and cook until reduced by half, about 5 minutes. Add the red wine; cook until reduced by half again, about 10 more minutes. Add the stock and bouquet garni; bring to a low boil. Stir gently, then cover and transfer to the oven; cook until the meat is tender and cooked through, stirring occasionally, about 1 hour 30 minutes.
• Meanwhile, melt the butter in a medium skillet over medium heat. Add the pearl onions and cook until slightly softened, about 2 minutes. Add the sugar and 1/4 cup water; cook until the water evaporates and the onions are browned, about 5 minutes. Add the mushrooms; cook until slightly softened and golden, 3 to 4 minutes. Season with salt and pepper; set the skillet aside.
• Remove the meat from the pot with a slotted spoon. Let the sauce sit for a few minutes, then skim off the fat and discard. Return the meat to the pot. Add the pearl onions and mushrooms; heat through. Season with salt and pepper and garnish with parsley. (For better flavor, make the dish a day ahead.)

BEEF BOURGUIGNON

Steps:

• For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)
• For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.
• Preheat the oven to 350 degrees F.
• Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.
• After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.
• Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.
• Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.
• Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.

FONDUE BOURGUIGNONNE

Steps:

• Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish.

MUSHROOM BOURGUIGNON

Steps:

• Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate.
• Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes.
• Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes.
• Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley.

SALISBURY BOURGUIGNONNE

Steps:

• Mix thoroughly 1/3 cup soup, beef, breadcrumbs, egg and salt.
• Shape into 6 oval patties.
• In skillet, cook bacon until crisp; remove and crumble.
• Pour off all but 2 tablespoons drippings.
• Brown patties in drippings.
• Stir in remaining soup, wine and seasonings.
• Cover, simmer 20 minutes or until done.
• stir occasionally.
• Serve over cooked noodles; garnish with bacon.

SNAILS BOURGUGNONNE/ESCARGOTS A LA BOURGUIGNONNE

Steps:

• Preheat oven to 400 degrees.
• In a small bowl mix the butter, oil, onion, garlic, parsley, and pepper until all are thoroughly combined.
• Chill till firm about 2 hours.
• Put about 1/4 tablespoon of the mixture in each shell, followed by a snail, and then top each snail with the remaining mixture.
• Spread kosher salt in a shallow baking dish and nestle shells, butter sides up, in salt.
• Optional:.
• If using mushrooms towel dry off the dirt, oil caps, pre-bake in oven for 5 minutes then top with snail and top with butter oil mixture.
• Bake in oven for 10 minutes, until the mixture begins to bubble.
• Remove to serving platter without loosing any of the sauce.
• Serve with crusty French bread (baguette) for sopping up the sauce.

ESCARGOT A LA BOURGUIGNONNE

Steps:

• Preheat oven to 400 (F).
• Mix the butter, garlic, parsley, and shallot togother, season with salt and pepper. Set aside.
• Quarter the mushroom caps.
• In small saucepan, simmer the snails and mushrooms in the wine and Pernod until the liquid is absorbed.
• Place snail and mushroom mixture in small shallow baking dish or ramekin along with the prepared butter. Place in oven for about 10 minutes.
• Sprinkle with parmesean cheese and continue in oven until lightly browned.
• Serve with crusty French bread.

BOEUF A LA BOURGUIGNONNE

Steps:

• In a large bowl, combine the beef, 2 cups of wine, the chopped onions, carrots, celery, garlic and bouquet garni. Marinate at room temperature for at least 2 hours, or up to 12 hours in the refrigerator.
• Strain the meat and vegetables from the wine, reserving the wine. Separate the meat from the vegetables. Pat the meat dry and season with salt and pepper.
• Heat a large heavy pot over medium heat and add the bacon. Cook until crispy and brown, then transfer the bacon to paper towels to drain.
• Slowly add the marinated beef to the hot bacon fat. Don't crowd the pan or the meat won't brown. Depending on the size of the pan, you may want to brown the meat in two or three batches. Let the meat brown on one side before turning it.
• Once all the meat is browned, return it to the pan, add the marinated vegetables, reserved wine marinade, and beef stock. Bring the mixture to a simmer, cover, and turn the heat to low. Check the pot after about 5 minutes to make sure that it isn't simmering too high. You want a little bubble every few seconds, but not a boil. Cook for about 2 hours, or until the meat is very tender when pierced with the point of a knife.
• Meanwhile, heat a saute pan over medium heat. Add 3 tablespoons of the butter, the pearl onions, and a pinch of salt and pepper. Brown the onions, giving them a toss every now and then to keep them from burning.
• After 5 minutes, add the mushrooms and continue to cook until they are soft, about 5 minutes more. Add the remaining 1/4 cup wine and cook until no liquid remains in the pan, about 1 minute. Set aside.
• When the stew is done, strain the meat and vegetables, being sure to reserve the liquid. Cool the meat and vegetables, cover with plastic wrap and set aside. Pick out the bouquet garni and discard. Return the liquid to the pan and heat over medium heat until it boils, then cook down until about 1 1/2 cups of liquid remains, about 10 minutes. Season with salt and pepper.
• Mix the flour and remaining 2 tablespoons of butter together with a fork, then whisk into the simmering sauce. The sauce will thicken and become velvety. Return the meat and vegetables to the pot and add the mushroom-onion mixture along with the bacon. Heat the stew to a simmer to reheat all the ingredients.
• Sprinkle the parsley over the stew and serve hot directly from the pot.
• Note: In this recipe, use a wine that you might be drinking with this dish. Typically the French would use a Burgundy wine (pinot noir) in this recipe but feel free to use a merlot, zinfandel, Syrah, or Shiraz. They all work just fine.

BEEF BOURGUIGNON

Steps:

• Tip 1.6kg braising steak, cut into large chunks, into a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles cheap red wine and some pepper, then cover and leave in the fridge overnight.
• Heat oven to 200C/180C fan/gas 6.
• Place a colander over another large bowl and strain the marinated meat, keeping the wine.
• Heat 1 tbsp oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
• Heat 1 tbsp oil in a large casserole and fry 3 large or 6 normal carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp tomato purée.
• Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
• Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.
• To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through.
• Meanwhile, heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions or small shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
• Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.