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