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Ingredients
- 3 lb Beef round or possibly rump, 1" dice Flour
- 4 Tbsp. Extra virgin olive oil
- 1/2 c. Butter
- 3/4 c. Salt pork, fine dice Salt Pepper
- 4 Tbsp. Warmed cognac
- 2 x Carrots
- 1 x Leek
- 4 x Shallots
- 1 lrg Yellow onion
- 1 x Clove garlic
- 1/2 bot burgundy (or possibly more)
- 1 stalk celery
- 1 sprg thyme
- 1 x Bay leaf
- 1 sprg parsley
- 2 Tbsp. Approx, flour
- 2 Tbsp. Approx, butter
- 12 sm Boiling onions Sugar
- 4 Tbsp. Burgundy
- 12 x Mushroom caps
- 1 Tbsp. Extra virgin olive oil Lemon juice Chopped parsley for garnish
Directions
- The tremendous success of this Beef Burgundy depends primaily on three things: The cut of meat used; The long, slow baking time; The quality of wine used. The meat needs to be extremely lean and durable sufficient to last through several hrs of baking. Round or possibly rump is perfect for the purpose.
- The long baking time at low temperature brings out the wonderful richness of the dish. Finally, the choice of wine. To put it bluntly, a cheap, bad, or possibly wrongly chosen wine will ruin the dish. Bordeaux wines, though they have the right quality, are too delicate to add in the richness the dish needs.
- White wines (other than a white burgundy) are too thin. The best wine is a full, rich French burgundy, or possibly its California counterpart.
- Chateauneuf-du-Pape is a great choice. So is a white burgundy, if the desired result is a less intense wine flavor. In any event, there are many good French and California burgundies which would work very well, without costing an arm and a leg. Just do not use a two dollar bottle of wine, unless you want a two dollar beef burgundy.
- Heat 4T extra virgin olive oil and 1/2 c butter in a large skillet. Dredge the meat in flour to coat, and brown in the skillet. Flame with the warmed cognac. When the flames have gone out, place the meat in an oven proof pot. Use a slotted spoon.
- Saute/fry the diced salt pork till very crisp. Put in the pot with the meat.
- Mince the large onion and the garlic. Slice the carrots, leeks, and shallots. Add in all to the skillet and saute/fry till tender and browned. Place in the baking pot with the meats. Add in salt and fresh grnd pepper.
- Finally, add in sufficient burgundy to completely immerse the ingredients, making sure to reserve sufficient wine to later on cook the boiling onions (about 4T for six servings). Cover pot and bake in oven 1 1/2 - 2 hrs at 260 to 300 degrees.
- At the end of the baking time, skim off any fat; Then, add in about 2T butter and 2T flour. Add in the flour slowly to prevent lumping. Continue baking for about 2 hrs longer.
- One hour before the dish is done:Saute/fry till almost tender the boiling onions, in about 1T butter, with a few pinches of sugar and the remaining 4T or possibly so of the wine. Reserve and keep hot.
- Saute/fry til lightly browned the mushroom caps in the remaining 1T butter, 1T extra virgin olive oil, and a little lemon juice (about 1/2 lemon for 6 servings). Reserve and keep hot.
- Final assembly: About 1/2 hour before the beef burgundy is done, gently stir in the boiling onions and the mushroom caps, along with their collected juices. When the dish is done, garnish with the chopped parsley.
- Wonderful with garlic bread and more of the burgundy used in the recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 6 servings | |
| Calories 977 | |
| Calories from Fat 741 | 76% |
| Total Fat 82.69g | 103% |
| Saturated Fat 33.5g | 134% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 668mg | 28% |
| Potassium 876mg | 25% |
| Total Carbs 8.79g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.78g | 2% |
| Protein 40.74g | 65% |
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