{Beef Bourguignon}
{I used 1.5 pounds beef and a tiny bit of deer we had left}
{Marinating the beef overnight}
[Drying the beef off so it gets a good sear on it}
{Beautiful sear!}
{Done searing so it's in the crockpot!}
{Yup--this is how your pan will look, but have no fear! I will tell you how to deglaze!}
{To deglaze, you'll need a wooden spoon with a flat edge preferrably}
{Add wine to pot--be careful because it will steam!}
{Scrap your pan clean!}
{See--it's clean!}
{Add cooked garlic, browned bits, and liquid to the crockpot.}
{Add remaining ingredients}
{Cook on low for 6-8 hours}
{Saute mushrooms in butter until light brown}
{Make a white roux and add liquid from crockpot to make gravy}
Makes 6 servings
Marinade
1 onion, chopped
1 cup carrots, chopped
1 whole clove
1 teaspoon ground black pepper
1 bottle red wine
2 pounds braising beef
2 tablespoon olive oil
6 clove garlic, minced
1 cup beef broth
3 small bay leaves (2 large)
1 tablespoon dried parsley
1 teaspoon thyme
1 cup celery, diced
5 tablespoons butter
5 tablespoons flour
1 pint mushrooms, sliced
- Place the marinade ingredients in a large bowl together with the meat. Mix well and leave to marinate overnight.
- Remove the meat from the marinade with a slotted spoon and pat dry with kitchen paper.
- Heat the oil in a large pan until very hot, add the meat and brown on both sides; place in crockpot when finished.
- Add the garlic to hot pan, cooking until fragrant.
- Add 1 cup of the marinade to hot pan and scrap with a wooden spoon to get the browned bits off the bottom of the pan. Be careful--adding alcohol, or any liquid to a hot pot, will produce a good amount of steam. The acid in the wine will deglaze (aka unstick and clean) the browned bits off the pot.
- Add the liquid to the crockpot along with the remaining marinade liquid.
- Add remaing ingredients, except butter, flour, and mushrooms, to the crockpot.
- Cook on low for 6-8 hours.
- Right before serving, turn off crockpot and get as much of the liquid out of the crockpot as possible.
- Melt the butter in a frying pan, add mushrooms and sauté until lightly browned.
- Add flour and cook for 3 minutes to make a white roux; add liquid and cook until sauce thickens.
- Serve meat with gravy.
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