Bitchy beef bourguignonne
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Bitchy beef bourguignonne
  Beef    Meat  
Last updated 6/12/2012 1:08:49 AM. Recipe ID 35493. Report a problem with this recipe.
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      Title: Bitchy beef bourguignonne
 Categories: Meat
      Yield: 6 Servings
      1    Onion; coarsely chopped
      2 tb Chopped fresh parsley -or-
      1 tb Dried parsley flakes
      1 ts Crushed dried leaf thyme
      2    Bay leaves
      2 tb Coarsely ground black pepper
      2 tb Pickled green peppercorns;
      2 tb Extra-virgin olive oil
      3 c  Burgundy or other dry red
      3 lb Beef sirloin; cut in 1"
      2 tb Lard
    1/4 c  Unsalted butter
    1/4 c  Dry brandy
      2 c  Double-strength beef broth
     36 sm White boiling onions
      2    Cloves (large) garlic;
           Salt to taste
  Combine chopped onion, parsley, thyme, bay leaves, black pepper, green
  peppercorns, oil & wine in a 2-quart glass or stainless steel bowl.
  Stir to blend well. Add beef, stir well & let stand at room
  temperature at least 2 hours, stirring occasionally. Melt lard & 2
  Tbs butter in a large, heavy saucepan. Drain beef cubes, reserving
  marinade. Add beef to pan; cook until browned, stirring as needed.
  Add brandy and flame carefully, stirring so it ignites well. Add
  reserven marinade & broth. Bring to a boil; reduce heat, cover &
  simmer 2-3 hours until beef is tender. Meanwhile, prepare onions. Cut
  stem & root ends off each; cook in boiling water 10 minutes, then pop
  onions out of their skins. Melt remaining 2 Tbs butter in a heavy
  skillet; add onions & garlic. Cook until onions are golden brown,
  then add to stew & simmer at least 30 minutes longer. Taste & add
  salt, more wine or other seasonings as desired. Makes 6 to 8 servings.
  From the , by Jane Butel, ISBN 0-89586-646-3
  (0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,

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Recipe ID 35493 (Apr 03, 2005)

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