Another version of Beef Bourguignon
2 Apr 2011 11:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
karohemdI used:
- a thick slice of braising steak in 1.5cm cubes
- a slice of lamb's liver, same size slices
- flour seasoned with salt, freshly ground pepper and hot smoked paprika
- handful of shallots, quartered
- three (or to taste) garlic cloves, smashed but whole
- two carrots, cut into chunks
- handful of mushrooms, quartered
- bunch of chard, greens only, cut into strips
- quarter bottle of red wine
- beef stock as needed (I used one of those Knorr pots)
Method:
Dust the liver and beef separately in the seasoned flour. In a thick bottomed pot with a good lid, heat some olive oil on high and first sear the liver slices until browned. Remove with a slotted spoon and set aside.
Then fry the beef cubes. When those are brown, add the shallots and carrots and fry them for a minute or so. Deglaze the pan with the red wine and some beef stock (the meat should just about be covered) and add the garlic cloves. Turn the heat down to a bare simmer, put on a lid and leave alone for at least two hours. After an hour or so check if there is still enough liquid (it shouldn't be dry), add some stock if you need to. Repeat after every half hour.
The longer you leave this simmering, the better it will be but you should give it at least two hours. About 20 minutes before serving, add the mushrooms and five minutes before the chard, just to wilt. Finally, add the liver slices to warm through and adjust the seasoning. The liquid will have turned into a thick, deep sauce that sticks to the meat and the beef will fall apart in your mouth.
Serve with mash (I had some leftover parsnips and cheese sauce from the day before so turned that into mash), pasta or rice and if at hand, sprinkle some fresh parsley over the top. Eat with a spoon and lick the plate (I dare you not wanting to do this afterwards).
- a thick slice of braising steak in 1.5cm cubes
- a slice of lamb's liver, same size slices
- flour seasoned with salt, freshly ground pepper and hot smoked paprika
- handful of shallots, quartered
- three (or to taste) garlic cloves, smashed but whole
- two carrots, cut into chunks
- handful of mushrooms, quartered
- bunch of chard, greens only, cut into strips
- quarter bottle of red wine
- beef stock as needed (I used one of those Knorr pots)
Method:
Dust the liver and beef separately in the seasoned flour. In a thick bottomed pot with a good lid, heat some olive oil on high and first sear the liver slices until browned. Remove with a slotted spoon and set aside.
Then fry the beef cubes. When those are brown, add the shallots and carrots and fry them for a minute or so. Deglaze the pan with the red wine and some beef stock (the meat should just about be covered) and add the garlic cloves. Turn the heat down to a bare simmer, put on a lid and leave alone for at least two hours. After an hour or so check if there is still enough liquid (it shouldn't be dry), add some stock if you need to. Repeat after every half hour.
The longer you leave this simmering, the better it will be but you should give it at least two hours. About 20 minutes before serving, add the mushrooms and five minutes before the chard, just to wilt. Finally, add the liver slices to warm through and adjust the seasoning. The liquid will have turned into a thick, deep sauce that sticks to the meat and the beef will fall apart in your mouth.
Serve with mash (I had some leftover parsnips and cheese sauce from the day before so turned that into mash), pasta or rice and if at hand, sprinkle some fresh parsley over the top. Eat with a spoon and lick the plate (I dare you not wanting to do this afterwards).
