Burgundian Beef Recipe
I found out an amazing way to use Beef by making Burgundian Beef. Burgundian Beef as a Main Dish never fails to impress. The marriage of the incredible flavors of Beef with other ingredients is the secret to this Burgundian Beef recipe. Tell me how you enjoyed my Burgundian Beef. Feedback helps to keep me going and experimenting more.
Ingredients
3 lbs. beef, rump or round
1/4 lb. salt pork
3 cups minced onion
2 small shallots, minced
6 peppercorns
2 bay leaves
1 tablespoon tarragon vinegar or fresh minced tarragon
1/8 teaspoon thyme
2 tablespoons butter
3 tablespoons flour
1/2 carrot, in circles
1 clove garlic
2 tablespoons minced parsley
2 tablespoons minced chervil
1 1/2 to 2 cups red wine
Salt to taste
Directions
Dice the salt pork and saute in the butter.
Cut the beef in two-inch cubes or leave in one piece as preferred.
Sear thoroughly in the hot fat.
Lift out.
Add the onion, garlic, shallots and carrot.
Simmer them in the fat till light yellow.
Add all the other ingredients and the beef.
Cook on a very slow fire three hours.
Cut the beef in two-inch cubes or leave in one piece as preferred.
Sear thoroughly in the hot fat.
Lift out.
Add the onion, garlic, shallots and carrot.
Simmer them in the fat till light yellow.
Add all the other ingredients and the beef.
Cook on a very slow fire three hours.
