Saturday, January 26, 2008

Beef and Burgundy

1/4 cup Extra Virgin Olive Oil (EVOO), 4 turns of the pan
2 1/2 to 3 pounds lean sirloin, cut into large bite size pieces
3 tablespoons flour, plus some for dredging
Coarse salt and black pepper
1/2 pound good quality bacon, chopped
2 large carrots, peeled and chopped
1 large onion, peeled and chopped
1 bay leaf, fresh or dried
2 tablespoons, 5 or 6 sprigs, fresh thyme, chopped
One bottle good quality French Burgundy Wine
2 cups beef stock
5 tablespoons butter, divided
1 cup frozen pearl onions
1 rounded tablespoon sugar
1/2 pound white mushrooms, halved
1 tablespoon fresh orange zest
1 tablespoon fresh lemon zest
1/4 cup flat leaf parsley, a generous handful
brown rice to serve 8
1/2 cup smoked almonds

Heat EVOO, 4 turns of the pan, in a heavy-bottomed pan over medium high—high heat until very hot and oil ripples. Dredge beef in flour, shaking off excess and add to hot pan. Working in two batches to prevent overcrowding, brown meat evenly on all sides, about 5 minutes per batch.

Heat beef broth and wine in a stock pot. Add beef to stock after it is browned.

Add chopped bacon to the pot. Render bacon 3 to 5 minutes until it begins to crisp. Add carrots, chopped onions and bay leaf. Season with salt and pepper. Cook vegetables 5 minutes until they begin to soften. Add to broth pot. Add fresh thyme.

Return pan to heat and add 1 tablespoon butter. When butter melts add pearl onions to pan. Sprinkle with sugar and add a little salt. Allow onions to cook until evenly caramelized, light brown, and glazed all over, 10 to 12 minutes. Add to pot with beef and veggies.

Wipe pan clean and return to heat. Melt 1 tablespoon of butter and add mushroom caps and cook until mushrooms are lightly browned and tender about 10 minutes. Add all citrus zest to mushrooms and season with salt and pepper. Add to beef and veggies. Continue to cook until beef is tender, about 30 minutes (depending on how long it took to complete the steps since you put the beef in the broth).

In a small skillet over medium heat, melt 3 tablespoons of butter. Add 3 tablespoons of flour and whisk a minute or two to form a roux. Whisk your roux into the Beef and Burgundy to thicken gravy. Remove bay leaf. Garnish meat and rice with parsley.

Prepare rice to box directions. When rice is done fluff with fork and stir in almonds and some parsley.