JULIA CHILD BOEUF BOURGUIGNON RECIPE PDF

Drain and dry. Preheat oven to degrees. Remove to a side dish with a slotted spoon. Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add it to the lardons.

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Preheat oven to degrees. Arrange the beef chunks in a single layer on a tray lined with paper towels. Use additional paper towels to thoroughly pat the beef dry. In a large dutch oven pan, heat the olive oil over medium heat. Add the bacon and cook for several minutes, until the bacon is browned and has released most of its fat. Use a slotted spoon to remove the bacon, leaving the fat in the pan. Regular sliced bacon will work just fine! Do not overcrowd the pan. The beef should quickly develop a nice caramelized brown on the surface.

Turn the beef to brown on all sides, then remove with a slotted spoon and set aside. Repeat until all of the beef has been browned. If your beef is not browning properly, it is either due to the heat not being high enough, the pan being over-crowded which lowers the heat of the bacon fat , or the beef being too damp. Try adjusting each of these conditions. Once all of the beef has been browned, add the carrots and onions to the pan.

Cook for a few minutes until they develop a golden brown color. Then, carefully pour out the excess bacon fat, leaving the veggies in the pan. Add the beef and bacon back into the pan. Toss with salt and pepper. Then, sprinkle the flour over the mixture and toss again. Place the pan, uncovered, on the middle rack of the preheated oven for 4 minutes. Toss the mixture, then cook for 4 more minutes. Remove the pan from the oven and reduce the heat to degrees.

Add just enough beef stock to barely cover the beef. Use something you enjoy drinking. In fact, I think she would have encouraged it. Bring to a simmer on top of the stove.

Then, cover the pan, and place it in the oven. Cook, covered, for about 3 hours. Adjust the temperature slightly, if necessary, so that the liquid maintains a gentle simmer throughout the cooking time.

While the beef is cooking, prepare the onions and mushrooms. Add the onions and cook for about 10 minutes, occasionally shaking the pan to allow the onions to roll around in the pan and brown on all sides. Then, add the beef stock. Bring to a simmer, then lower the heat. Cover and simmer slowly for about minutes. Check the pan towards the end of the cooking time. Most of the liquid should have evaporated and formed a brown glaze around the onions.

Season with salt and pepper. Set aside. Just be sure to defrost completely and pat dry before sauteeing. Fresh onions will require longer cooking time, about minutes. Add the mushrooms. As the liquid evaporates, the mushrooms will acquire a golden brown color. Season with salt and pepper, then set aside. Once the beef has finished cooking, carefully pour the mixture through a sieve or strainer.

Allow the sauce to collect in a large measuring cup the 4-cup kind or glass bowl. Return the beef and bacon to the dutch oven pan. Discard the carrot and onion pieces. Arrange the brown-braised onions and sauteed mushrooms over the beef. Allow the sauce to rest for a few minutes. The excess fat will rise to the surface as it rests. Use a spoon to collect and discard the excess fat. Repeat until much of the excess fat has been discarded. It should be quite flavorful and thick enough to lightly coat the back of a spoon.

Taste and adjust the seasoning with salt and pepper, as desired. Pour the sauce over the beef, mushrooms, and onions. Serve over boiled potatoes or hot-buttered noodles.

Julia recommends a side of buttered peas as an appropriate veggie side. This dish reheats exceptionally well. Simply bring to a gentle simmer on the stovetop for a few minutes, until all components are heated through. Share this:.

EBA 3140S PDF

Julia Child’s Beef Bourguignon

Drain and dry. Preheat oven to degrees. Remove to a side dish with a slotted spoon. Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add it to the lardons.

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JULIA CHILD'S BEEF BOURGUIGNON

Preheat oven to degrees. Arrange the beef chunks in a single layer on a tray lined with paper towels. Use additional paper towels to thoroughly pat the beef dry. In a large dutch oven pan, heat the olive oil over medium heat. Add the bacon and cook for several minutes, until the bacon is browned and has released most of its fat. Use a slotted spoon to remove the bacon, leaving the fat in the pan. Regular sliced bacon will work just fine!

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