ATK beef burgandy

Serves 6

  1. 6oz bacon, cut into 1/4in pieces and boiled for 2 minutes
  2. 4-4.5lb chuck, cut into 1.5-2in pieces
  3. 3-1/4 cups water
  4. 5tb butter
  5. 1/3 cup flour
  6. 1-3/4 cup stock
  7. 2 onions
  8. 2 carrots
  9. 1 head garlic, cloves smashed and unpeeled
  10. 1/2tsp peppercorns
  11. 1/2oz dried porchini
  12. 2 bay leaves
  13. 6 sprigs thyme
  14. 1/2 cup parsley, stems reserved
  15. 1 bottle pinot noir
  16. 1 cup pearl onions
  17. 1tb sugar
  18. 10oz crimini mushrooms, quartered or halved
  19. 2tb brandy
  • Cook bacon in a 12in skillet for 12 minutes and set aside in a 8-quart dutch oven. Save 3tsp fat and discard all remaining but 1tsp from skillet.
  • Brown a quarter of chuck for about 7 minutes. Deglaze with 1/4 cup water and add to dutch oven. Add back 1tsp fat and repeat 3 more times.
  • Cook 4tb butter and flour together in skillet until nutty, about 5 minutes. Whisk in 1-1/2 cup water and broth and add to dutch oven.
  • Add 7-13 and parsley stems wrapped in 2 22in x 8in pieces of cheesecloth and 3 cups of wine to pot. Bring to a simmer and bake on the lower-middle rack of a 300 degree oven for 2.5-3 hours.
  • Set aside chuck. Remove cheesecloth, squeeze liquid back into dutch oven and discard. Rest liquid for 15 minutes.
  • Meanwhile, bring 16-17, 1/2 cup water and remaining 1tb butter to a boil, cover and simmer for 5 minutes, shaking occasionally. Uncover and raise heat to evaporate liquid.
  • Add mushrooms to onions and cook for 5 minutes. Set aside with chuck and deglaze pan with remaining 4tb water.
  • Skim fat from braising liquid and bring to a simmer. Add deglazing liquid from onions and mushrooms and reduce to 3 cups, about 15-25 minutes. Add brandy, remaining wine, chuck and reserved vegetables and continue simmering for 5-8 minutes. Divide parsley over individual servings.

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