Boeuf Bourguignon Recipe |
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You will need
1 1/2 oz.
chuck steak or top leg of beef
1
oz. bacon fat or dripping
6 oz. streaky bacon
1 level tablespoon flour
1/2 pint water
Preparation Time : 20 minutes
1 beef stock cube
1/4 pint cheap red wine
bay leaf
1/2 level teaspoon dried mixed herbs
spring parsley
about 1/2 level teaspoon salt
dash of pepper
12 baby onions, peeled
Cooking Time : 150 minutes
335ºF ; Gas Mark 3 12 baby
onions, peeled
Cut the steak in 1 1/2 inch cubes. De-rind and shop bacon. Melt fat or
dripping in a fairly large pan and crispen the bacon in it. Remove the
bacon and place in a 3 pint ovenproof casserole. Fry steak in fat
remaining in pan till is golden brown. Add to bacon in casserole.
Pour away most of the fat in pan, leaving about 2 tablespoons. Blend in
flour and cook until browned. Stir in stick and wine. Bring to boiling
point and simmer until thickened then stir in bay leaf, herbs, parsley and
seasoning. Pour this liquor over meat, cover and cook for 1 1/2 hours in
very moderate oven.
Add onions to casserole and cook for a further hour or until meat is
really tender. Add more seasoning if necessary. Skim off any excess fat.
Serves 4.
Quick Tip
Using red wine for cooking: if you have wine left after a meal keep it
for stews, casserole and sauces. It will keep best in a small corked
bottle, or screw top jar, in a cool place. |
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