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Andrew Miner
2016-12-10 14:32:06 -08:00
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doctype html
html
head
link(href="/style.css" rel="stylesheet" type="text/css")
body.recipe
h1 Beef Bourguignon
section.ingredients
.image
img(src="final.png")
.list
table
tr
td 6 oz
td pork belly / bacon
tr
td 3 lbs
td lean stew beef (in bite-sized pieces)
tr
td 3 cups
td red wine (young & full-bodied)
tr
td 3 cups
td beef stock
tr
td 3½ tbsp
td olive oil
tr
td 3½ tbsp
td butter
tr
td 20
td small white onions
tr
td 1
td yellow onion (chopped)
tr
td 1 tbsp
td tomato paste
tr
td 2 cloves
td garlic (minced)
tr
td ½ tsp
td thyme
tr
td 1
td bay leaf (crumbled)
tr
td 1
td herb bouquet<br>(4 parsley sprigs, <br>½ bay leaf, ¼ tsp thyme)
tr
td 1 lb
td mushrooms (quartered)
tr
td 2 tbsp
td flour
tr
td
td salt &amp; pepper
section.directions
table
tr
td 1
td Preheat oven to 450°F.
td
tr
td 2
td
| Remove the rind from the pork belly &amp; and cut into lardons (sticks ¼" × 1½"). Simmer in 6
| cups of water then drain and dry.
td 10 min
tr
td 3
td
| Sauté lardons in 1 tbsp of olive oil in a cast-iron skillet over medium heat until lightly
| browned. Remove to a small bowl with a slotted spoon.
td 2-3 min
tr
td 4
td
| Raise heat on cast-iron skillet until almost smoking. Brown the beef a few pieces at a time
| and set aside with the lardons.
td 10 min
tr
td 5
td
| Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables
| and discard the excess fat.
td 5 min
tr
td 6
td
| Toss the beef and bacon with the flour, ½ tsp salt, and ½ tsp black pepper and add to the
| cast-iron skillet. Put in the oven to brown, tossing the meat again half-way through.
td 8 min
tr
td 7
td
| Stir in the wine and enough beef stock to cover (2-3 cups). Add the tomato paste, garlic,
| herbs, and bacon rind. Bring to a simmer, then cover and place in the oven at 325°F. Adjust
| temperature to ensure the liquid is just simmering the entire time.
td 3-4 hours
tr
td 8
td Heat 1½ tbsp butter with 1½ tbsp olive oil in a second cast-iron skillet.
td 2 min
tr
td 9
td
| Add onions and mushrooms and sautée over medium-high heat, taking care to brown the onions as
| evenly as possible, and taking care not to break their skins.
td 10 min
tr
td 10
td
| Add ½ cup of beef stock, salt, black pepper, and the herb bouquet. Cover and simmer until the
| onions are tender and the liquid has evaporated. Discard the herb bouquet and set the onions
| aside.
td 40-50 min
tr
td 11
td
| Clean the second skillet and heat remaining olive oil and butter over high heat. Once
| foaming butter begins to subside, add the mushrooms. Cook until browned lightly and set aside.
td 4-5 min
tr
td 12
td
| Once the meat in the first skillet is tender (from step 7), pour out the content of the
| skillet into a sieve, retaining the liquid in a large saucepan.
td 1 min
tr
td 13
td
| Rinse the first cast-iron skillet and return the meat and lardons to it. Distribute the
| onions and mushrooms on top.
td 1 min
tr
td 14
td
| Skim the fat off the retained liquid in the saucepan. Simmer while continuing to skim off the
| excess fat as it rises until you have a sauce thick enough to cover the back of a spoon. Add
| stock if the sauce is too thick, continue simmering if too thin.
td 15 min
tr
td 15
td Pour the sauce over the meat, onions, and mushrooms in the first skillet.
td 1 min