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Recipes
Beef Burgundy Yield: 1 gal.
5 lbs. Top Round 2 lbs. Carrots 2 lbs. Onions 1 lb. Mushrooms 1 lb. Bacon Oil as needed 2 Tbsp. Minced Garlic 3/4 .750 Bottle Red Wine 1 Pt. Brown Beef Stock 2 tsp. Thyme 2 Bay Leaves Flour and water Salt and Pepper to taste
Put the bacon in the freezer while you cut your vegetables and meat.
Peel and cut the vegetables into medium pieces. Cut the top round into
1 inch cubes. Take the bacon from the freezer and dice into 1/4 inch
pieces. Put bacon into a large pot and cook. When the bacon is cooked
remove and discard or save. Brown the cubes of meat in small batches
and put the browned meat off to the side. Add more oil as necessary.
After you have browned all of the meat sauté the onions and carrots. Be
sure to brown the vegetables a little. When the vegetables are 3/4
cooked add in the garlic. Remove the vegetables from the pot and
deglaze with red wine. Strain the deglazing liquid but be sure to save
the liquid, this is where a lot of the flavor is. Put the meat, sautéed
vegetables, bacon, red wine, stock and the deglazing liquid back into
the pot. Bring to a boil and reduce to a simmer. Add the spices and
simmer until the meat is tender; approx. 1 1/2 hours. Thicken with the
flour and water and add the mushrooms. Simmer for 1/2 hour adjust
spices and serve.
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485
Route 134, South Dennis, MA 02660
Phone: 508-394-2244
Fax:
508-394-0121
Copyright
©
Ring Bros Marketplace. All rights
reserved.
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