Modern Beef Burgundy
Source of Recipe
America's Test Kitchen
Recipe Introduction
This was delicious and very easy. The prep work takes longer than the hands-on work of putting the dish together. All of the browning takes place in the oven. The sauce is deep and rich tasting and everything you want in Beef Burgundy. I am thinking of changing up my Christmas Eve menu again, so I am going to try to freeze this and see how it fares. The frozen mushrooms may be a problem, but they are done separately with the pearl onions and refrigerated, so I could do them a couple of days ahead of time and add them in during reheating. The only thing that I would change is to double the amount of pearl onions – they kind of disappear!
NOTE: If frozen, you’ll need to buy fresh parsley to add when serving.
List of Ingredients
1(4-pound) boneless beef chuck-eye roast, trimmed and cut into 1 1/2- to 2-inch pieces, scraps reserved
Salt and pepper
6 ounces salt pork, cut into 1/4-inch pieces
3 T. unsalted butter
1 pound cremini mushrooms, trimmed, halved if medium or quartered if large
1 1/2 C. frozen pearl onions, thawed [I WILL DOUBLE THIS]
1 T. sugar
1/3 C. AP flour
4 C. LOW SODIUM beef broth
1(750-ml) bottle red Burgundy or Pinot Noir
5 t. unflavored gelatin
1 T. tomato paste
1 t. anchovy paste
2 onions, chopped coarse
2 carrots, peeled and cut into 2-inch lengths
1 garlic head, cloves separated, unpeeled, and crushed
2 bay leaves
1/2 t. black peppercorns
1/2 ounce dried porcini mushrooms, rinsed
10 sprigs fresh parsley, plus 3 tablespoons minced
6 sprigs fresh thyme
Recipe
Place beef and 1 1/2 t. salt in a bowl. Toss and let sit at room temperature for a half an hour.
Put oven racks in the lowest and lower-middle sections of the oven and heat to 500 degrees. Put the salt pork and beef scraps in a large roasting pan. Dot with 2 T. butter and mix. Place on the lower-middle rack and roast until browned and the fat has rendered – about 15-20 minutes.
Line a baking sheet with non-stick foil (or spray regular foil with cooking spray). Place the mushrooms and onions on the sheet, sprinkle with sugar and dot with 1 T. butter. Mix well and spread out. Place on the lower rack and roast, stirring every so often until the moisture that comes out evaporates and the mushrooms and onions are lightly glazed – about 15-20 minutes. Place the vegetables in a bowl, cover and refrigerate.
Reduce oven temperature to 325 degrees. Tilt the roasting pan until the fat gathers in one corner. Sprinkle with the flour and whisk well. Add the broth, 2 cups of the wine, gelatin, tomato paste and anchovy paste. Whisk until completely mixed. Stir in the onions, carrots, garlic, bay leaves, peppercorns, dried mushrooms, parsley and thyme sprigs. Spread out in bottom of pan. Place the beef in a layer on top of the vegetables. Add enough water to come 3/4 up the sides of the piece, but don’t submerge them. Place in the oven and roast until tender (about 3 to 3 1/2 hours – stir after 1 1/2 hours), adding water, if needed to keep the level at least half submerging the beef.
When done, remove the meat from the roasting pan and place with the onion-mushroom mixture. Strain and defat the braising liquid – press firmly to get as much liquid out as possible and discard the solids. Add the remaining wine to the liquid and add to a Dutch oven. Place over medium-high heat and bring to a boil. Simmer, stirring often, until thickened to the consistency of cream (about 15-20 minutes). Reduce the heat to medium-low and add in the beef/mushroom mixture. Cover, and simmer until hot. Taste and add salt and pepper, as needed. Top with minced parsley and serve.
Serves 8-10.
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