Beef Bourguignon

January 28, 2017 1 Comments

Who doesn’t love tender braised meat in a rich wine sauce? There is nothing better than this French classic and no part of the cow that I enjoy more than it’s short ribs. Beautifully marbled, fatty, tender, beefy goodness. The short ribs pack a massive amount of flavor and generally are an inexpensive.

I prefer cooking this dish with the wine reduction which means you will need to prepare this one day in advance to allow for the maximum cabernet wine infusion into the meat. That being said you want to use a good bottle of wine for this dish. Tonight I’m paring the short ribs with Robuchon style mash potato and haricot vert with shiitakes.

Beef Bourguignon

Ingredients

  • 2 1/2 lbs boneless short rib (equal size portions)
  • 2 1/2 cups leeks (1/2 inch dice)
  • 2 cups onion (1/2 inch dice)
  • 2 cups carrots (1/2 inch dice)
  • 1 cup shallot (1/2 inch dice)
  • 6 sprigs thyme
  • 4 bay leaf
  • 6 cloves garlic hand crushed
  • 4 cups beef stock
  • 1 bottle cabernet sauvignon (don't be cheap)
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Mise en place

Mise en place

Wine Reduction

Wine Reduction

First we need to create the wine reduction that will serve as the basis of this dish.  Start by adding half of the leeks, onion, carrot, garlic, thyme, bay leaf, all the shallot and the bottle of wine to a large ovenproof pot. Bring to boil over high heat then lower to simmer for 60 minutes until the wine reduces to a glaze. You want to reduce as much fat from the dish you can at every point, so take the time to remove the silver skin and excess fat from the short ribs. Portion them into equal sizes so that they cook properly.

Browning Short Ribs

Browning Short Ribs

Season the meat with salt and pepper on all sides. Preheat a large skillet over high heat, add enough canola oil when it’s ripping hot to cover the bottom of the pan. Brown the meat in small batches making sure there is plenty of space between the pieces of meat. Take your time with this step and make sure all sides are perfectly brown. Always remember that browning on meat is flavor. Transfer the meat to a baking sheet lined with paper towels.

Additional Vegetables

Additional Vegetables Added

Short Ribs Being Braised

Short Ribs Being Braised

Create a bed for the beef by adding the remaining vegetables, garlic, thyme, bay leaf to the wine reduction. Mix the vegetables into the reduction then add the beef in a single layer. Top with beef stock until it just covers the meat. Cover with a tight sealing lid and cook in a 325 oven for 2.5 hours or until the meat is tender.You could technically serve this after it’s been braised, but ultimately you want to transfer the meat to a container and let it marinate in the braising liquid overnight. Run the braising liquid through a chinois several times before pouring it over the meat. Refrigerate overnight.

Day 2: Skim the fat on top of the marinated short ribs. Remove the meat from the liquid, place the liquid into medium sauté pan and reduce by 1/3rd. Season with salt and pepper as needed.  Place the meat into the braising liquid and  spoon over the top. Reheat in a 400 degree oven. Spooning the sauce over the meat every couple of minutes until warm ~8 minutes.

Reheating Short Ribs

 


 

For more information on this dish or any French Classic I would recommend the

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Brandon

1 Comment

  1. Reply

    Reed Alanko

    April 30, 2016

    You could certainly see your expertise in the work you write. The world hopes for even more passionate writers such as you who aren’t afraid to say how they believe. All the time go after your heart.

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