Beef Bourguignon Recipe Julia Child Jessica Gavin Cook in oven – add in the browned beef and bacon, and bring the liquid to a simmer for 5 minutes. cover and carefully transfer the pot to the oven. cook until the meat is very tender, about 1 ½ to 1 ¾ hours. saute mushrooms – meanwhile, prepare the mushrooms. heat a large skillet over medium heat. The science behind beef bourguignon recipe: jessicagavin beef bourguignon recipe.
Beef Bourguignon Recipe Julia Child Jessica Gavin 1 pound mushrooms, fresh and quartered. cooking instructions: remove bacon rind and cut into lardons (sticks 1 4 inch thick and 1 1 2 inches long). simmer rind and lardons for 10 minutes in 1 1 2 quarts water. drain and dry. preheat oven to 450 degrees. sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat. Add the sliced carrots and sliced onion to the pot and brown them. return the beef and the bacon back to the pot with the vegetables. lower the heat to medium low and sprinkle with 1 teaspoon salt, pepper, and flour. stir to combine and cover for 5 minutes. stir again and recover for another 5 minutes. Add the stock concentrate, stock, bay leaves, and thyme. stir to mix, and cover. place in the oven and let the stew cook for 2.5 hours, until the mixture has thickened reduced slightly and the beef is fall apart tender. pull out the thyme stems and bay leaves. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. sprinkle with flour, toss well and cook for 4 5 minutes to brown. add the pearl onions, wine and enough stock so that the meat is barely covered.
Beef Bourguignon With Julia Child Creative Culinary Add the stock concentrate, stock, bay leaves, and thyme. stir to mix, and cover. place in the oven and let the stew cook for 2.5 hours, until the mixture has thickened reduced slightly and the beef is fall apart tender. pull out the thyme stems and bay leaves. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. sprinkle with flour, toss well and cook for 4 5 minutes to brown. add the pearl onions, wine and enough stock so that the meat is barely covered. Directions: remove rind from the bacon and cut bacon into lardons (sticks, 1 4 inch thick and 1 1 2 inches long). simmer rind and bacon for 10 minutes in 1 1 2 quarts of water. drain and dry. preheat oven to 450 degrees. sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. In a large dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. remove with a slotted spoon and set aside. 3. dry the beef with a few paper towels for better browning. in batches, sear the beef on all sides in the dutch oven. set aside with the bacon. 4.
Comments are closed.