Revise Beef Bourguignon recipe
This commit is contained in:
Andrew Miner
@@ -33,22 +33,25 @@ prep <span itemprop="prepTime">45 min</span>, cook <span itemprop"cookTime"
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<ul>
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<li itemprop="recipeIngredient">
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<div class="amount">
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3 lbs
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3
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lbs
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</div>
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<div class="item">stew beef</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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6 oz
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6
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oz
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</div>
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<div class="item">thick-cut bacon</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1 tbsp
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1
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tbsp
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</div>
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<div class="item">olive oil</div>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">Cut the bacon into ½” x 2” strips and sauté in olive oil in a cast-iron skillet over medium heat. When lightly browned, set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost smoking and lightly brown the beef in small batches and set aside with the bacon.
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<div class="detail" itemprop="recipeInstructions">Cut the bacon into ½” x 2” strips and sauté in olive oil in a large casserole over medium heat. When lightly browned, set the bacon aside while leaving the grease in the skillet. Raise the temperature until almost smoking and lightly brown the beef in small batches and set aside with the bacon.
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</div>
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</div>
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<div class="step">
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@@ -57,12 +60,25 @@ prep <span itemprop="prepTime">45 min</span>, cook <span itemprop"cookTime"
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<ul>
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<li itemprop="recipeIngredient">
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<div class="amount">
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24 None
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2
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tbsp
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</div>
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<div class="item">onions (small</div>
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<div class="item">flour</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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½
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tsp
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</div>
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<div class="item">salt</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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½
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tsp
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</div>
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<div class="item">pepper, black</div>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">Partially cook the onions until soft and translucent with just a touch of singing around the edges. Set them aside in a small bowl to be used later.
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<div class="detail" itemprop="recipeInstructions">Toss the beef with the salt, pepper, and flour in a large casserole. Place in the oven set to broil on the lower rack, uncovered, to cook all the way through, tossing once in the middle (about 8 min total). Switch the oven to bake at 375°F when finished.
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</div>
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</div>
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<div class="step">
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@@ -71,60 +87,113 @@ prep <span itemprop="prepTime">45 min</span>, cook <span itemprop"cookTime"
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<ul>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1 lb
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</div>
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<div class="item">mushrooms (brown)</div>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">Partially cook the mushrooms in the same skillet using the bacon grease and drippings from the meat until they've just started to reduce and have soaked up the remaining bacon grease. Then, set them aside to be used later
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</div>
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</div>
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<div class="step">
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<h3>4</h3>
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<div class="ingredients">
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<ul>
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<li itemprop="recipeIngredient">
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<div class="amount">
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2 tbsp
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</div>
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<div class="item">flour</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1/2 tsp
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</div>
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<div class="item">salt</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1/2 tsp
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</div>
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<div class="item">black pepper</div>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">Preheat the oven to 375°F. Return the beef and bacon to the cast-iron skillet and toss with the salt, pepper, and flour. Cover and place in the oven to cook all the way through, tossing once in the middle. (about 8 min total)
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</div>
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</div>
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<div class="step">
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<h3>5</h3>
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<div class="ingredients">
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<ul>
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<li itemprop="recipeIngredient">
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<div class="amount">
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4 sprigs
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4
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sprigs
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</div>
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<div class="item">parsley</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1/2 leaf
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½
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leaf
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</div>
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<div class="item">bay leaf</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1/4 tsp
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¼
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tsp
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</div>
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<div class="item">thyme</div>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">Create a herb bouquet by crushing the various herbs by hand and wrapping them in cheese cloth. Tie off the bundle with some string to close, and be sure to leave plenty of extra string.
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</div>
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</div>
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<div class="step">
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<h3>4</h3>
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<div class="ingredients">
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<ul>
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<li itemprop="recipeIngredient">
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<div class="amount">
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3
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cups
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</div>
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<div class="item">red wine</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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2½
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cups
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</div>
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<div class="item">beef stock</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1
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tbsp
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</div>
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<div class="item">tomato paste</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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2
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cloves
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</div>
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<div class="item">garlic (minced)</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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½
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tsp
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</div>
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<div class="item">thyme</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1
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</div>
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<div class="item">bay leaf</div>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">Add the red wine, tomato paste, herbs, herb bouquet, and enough beef stock to just cover the meat. Bring to a simmer on the stovetop and then transfer to the oven, covered. Cook until the meat is soft and crumbling, stirring occasionally (1-2 hours).
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</div>
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</div>
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<div class="step">
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<h3>5</h3>
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<div class="ingredients">
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<ul>
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<li itemprop="recipeIngredient">
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<div class="amount">
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½
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cups
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</div>
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<div class="item">beef stock</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1
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tbsp
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</div>
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<div class="item">butter</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1
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tbsp
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</div>
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<div class="item">olive oil</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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½
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tsp
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</div>
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<div class="item">salt</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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½
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tsp
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</div>
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<div class="item">pepper, black</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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24
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</div>
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<div class="item">onions, pearl</div>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">Cook the onions in a wide pan until soft and translucent with just a touch of singing around the edges. Take paricular care not to break their skins. Set them aside in a small bowl.
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</div>
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</div>
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<div class="step">
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@@ -133,108 +202,43 @@ prep <span itemprop="prepTime">45 min</span>, cook <span itemprop"cookTime"
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<ul>
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<li itemprop="recipeIngredient">
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<div class="amount">
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3 cups
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1
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tbsp
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</div>
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<div class="item">red wine</div>
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<div class="item">butter</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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2 + 1/2 cups
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1
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tbsp
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</div>
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<div class="item">beef stock</div>
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<div class="item">olive oil</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1 tbsp
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1
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lb
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</div>
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<div class="item">tomato paste</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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2 cloves
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</div>
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<div class="item">garlic (minced)</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1/2 tsp
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</div>
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<div class="item">thyme</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1 None
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</div>
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<div class="item">bay leaf</div>
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<div class="item">mushrooms, crimini</div>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">In a large soup pot, combine the meat with the red wine, tomato paste, herbs, herb bouquet, and enough beef stock to just cover the meat. Bring to a simmer on the stovetop and cook until the meat is soft and crumbling, stirring occasionally. (3-4 hours)
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<div class="detail" itemprop="recipeInstructions">In the same pan, cook the mushrooms in the same skillet (adding more butter, if necessary) until they've released all their liquid and browned. Set aside in a small bowl.
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</div>
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</div>
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<div class="step">
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<h3>7</h3>
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<div class="ingredients">
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<ul>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1/2 cups
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</div>
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<div class="item">beef stock</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1 tbsp
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</div>
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<div class="item">butter</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1 tbsp
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</div>
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<div class="item">olive oil</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1/2 tsp
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</div>
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<div class="item">salt</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1/2 tsp
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</div>
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<div class="item">pepper</div>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">With about 30 min remaining on the previous step, add butter and olive oil to the cast-iron skillet. Once the butter foams, add the reserved onions and sautée over medium heat until the onions are evenly browned, taking care not to break their skins. Add the beef stock, salt, and black pepper. Simmer until the onions are tender and the liquid has evaporated. Set the onions aside.
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<div class="detail" itemprop="recipeInstructions">Remove the casserole from the oven and turn it off. Discard the herb bouquet. Strain the meat while retaining the liquids. Place the meat in one layer in a serving platter. Then add the mushrooms, and finally the onions over top. Cover with parchment paper and set in the oven, turned off, to keep warm.
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</div>
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</div>
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<div class="step">
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<h3>8</h3>
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<div class="ingredients">
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<ul>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1 tbsp
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</div>
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<div class="item">butter</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1 tbsp
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</div>
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<div class="item">olive oil</div>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">Clean the skillet and heat another portion of butter and olive oil over high heat. Once the butter foams, add the mushrooms. Sautée until soft and translucent. Set the mushrooms aside.
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</div>
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</div>
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<div class="step">
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<h3>9</h3>
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<div class="ingredients">
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<ul>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">Once the meat is finished cooking, discard the herb bouquet, and strain the meat while retaining the liquid. Place the meat in a large serving dish, and add first the mushrooms and then the onions on top. Cover, and set aside in the oven (turned off) to keep warm.
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</div>
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</div>
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<div class="step">
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<h3>10</h3>
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<div class="ingredients">
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<ul>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as it rises. Continue to simmer until the sauce has the consistency of heavy cream. When finished, gently add the sauce to the serving dish. (about 20 min)
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<div class="detail" itemprop="recipeInstructions">Reduce the retained liquids in a large saucepan over high heat. Skim the fat from the top as it rises. Continue to simmer until the sauce has the consistency of heavy cream. When finished, gently add the sauce to the serving dish (about 10 min).
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</div>
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</div>
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</section>
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