Update Beef Bourguignon recipe

src/beef-bourguignon/data.js

@@ -14,25 +14,34 @@ module.exports = require("../helpers")({
             { amount: 6, unit: "oz", item: "thick-cut bacon" },
             { amount: 1, unit: "tbsp", item: "olive oil" },
         ],
-        directions: "Sauté the bacon 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 brown the beef in small batches and set aside with the bacon."
+        directions: "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."
     }, {
         ingredients: [
             { amount: 1, unit: "lb", item: "mushrooms (brown)" },
-            { amount: 20, unit: "", item: "onions (small, white)" },
         ],
-        directions: "Lightly cook the onions and mushrooms in the same skillet using the bacon grease and drippings " +
-            "from the meat until they've just started to brown. When finished, set the vegetables aside separately " +
-            "and discard the excess grease."
+        directions: "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."
     }, {
         ingredients: [
             { amount: 2, unit: "tbsp", item: "flour" },
             { amount: 1/2, unit: "tsp", item: "salt" },
             { amount: 1/2, unit: "tsp", item: "black pepper" },
         ],
-        directions: "Return the beef and bacon to the cast-iron skillet and toss with the salt, pepper, and flour. " +
-            "Place in the oven to cook all the way through, tossing once in the middle (about 8 min total)."
+        directions: "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)"
+    }, {
+        ingredients: [
+            { amount: 4, unit: "sprigs", item: "parsley" },
+            { amount: 1/2, unit: "leaf", item: "bay leaf" },
+            { amount: 1/4, unit: "tsp", item: "thyme" },
+        ],
+        directions: "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."
     }, {
         ingredients: [
             { amount: 3, unit: "cups", item: "red wine" },
@@ -40,49 +49,38 @@ module.exports = require("../helpers")({
             { amount: 1, unit: "tbsp", item: "tomato paste" },
             { amount: 2, unit: "cloves", item: "garlic (minced)" },
             { amount: 1/2, unit: "tsp", item: "thyme" },
-            { amount: 1, unit: "", item: "bay leaf (crumbled)" },
+            { amount: 1, unit: "", item: "bay leaf" },
         ],
-        directions: "Add the red wine and enough beef stock to just cover the meat. Add the herbs, herb bouquet. " +
-            "Bring to a simmer on the stovetop, and then cover and place in the oven at 375°F (adjust as needed to " +
-            "maintain a low simmer) until the meat is soft and crumbling (3-4 hours)."
-    }, {
-        ingredients: [
-            { amount: 4, unit: "sprigs", item: "parsley" },
-            { amount: 1/2, unit: "leaf", item: "bay leaf" },
-            { amount: 1/4, unit: "tsp", item: "thyme" },
-        ],
-        directions: "When there's about 1 hour remaining on the prior step, create a herb bouquet by crushing the " +
-            "various herbs by hand and wrapping them in a few layers of cheese cloth. Tie off the cloth to close, " +
-            "and leave plenty of extra string."
+        directions: "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)"
     }, {
         ingredients: [
+            { amount: 24, unit: "", item: "onions (small, white)" },
             { amount: 1/2, unit: "cups", item: "beef stock" },
             { amount: 1, unit: "tbsp", item: "butter" },
             { amount: 1, unit: "tbsp", item: "olive oil" },
             { amount: 1/2, unit: "tsp", item: "salt" },
             { amount: 1/2, unit: "tsp", item: "pepper" },
         ],
-        directions: "Add butter and olive oil to a second 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. Finally, add the beef stock, salt, black pepper, and herb bouquet. Cover and simmer " +
-            "until the onions are tender and the liquid has evaporated. Discard the bouquet, and set the onions aside."
+        directions: "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."
     }, {
         ingredients: [
             { amount: 1, unit: "tbsp", item: "butter" },
             { amount: 1, unit: "tbsp", item: "olive oil" },
         ],
-        directions: "Clean the second 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."
+        directions: "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."
     }, {
-        directions: "Once the meat is finished cooking, remove the first skillet from the oven and strain the " +
-            "solids while retaining the liquid in a large saucepan. Rinse the skillet and return the solids to it. " +
-            "Add the mushrooms as a layer on top, and then arrange the onions around the edge."
+        directions: "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."
     }, {
-        ingredients: [
-            { amount: 1/4, unit: "cup", item: "beef stock" },
-        ],
-        directions: "Skim the fat from the retained liquid in the saucepan. Simmer while continuing to skim off the " +
-            "fat until the sauce is thick enough to cover the back of a spoon. Add more beef stock if it is already " +
-            "too thick when starting. When finished, gently pour the sauce over the meat in the first skillet."
+        directions: "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)"
     }]
 })