Beef Burgundy

Ingredients

BEEF STEW
6 ounces salt pork, rind removed and reserved, salt pork cut into 1 by 1⁄4 by 1⁄4-inch pieces
2 onions, chopped coarse
2 carrots, chopped coarse
1 head garlic, cloves separated and crushed but unpeeled
1⁄2 ounce dried porcini mushrooms, rinsed (optional)
10 sprigs fresh parsley, torn into pieces
6 sprigs fresh thyme
2 bay leaves, crumbled
1⁄2 teaspoon whole black peppercorns
1 (4- to 4-1⁄4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1-1⁄2- to 2-inch chunks
Salt and pepper
2-1⁄2 cups water
4 tablespoons unsalted butter, cut into 4 pieces
1⁄3 cup all-purpose flour
1-3⁄4 cups low-sodium chicken broth
1 (750-ml) bottle red wine
1 teaspoon tomato paste
ONION AND MUSHROOM GARNISH
1 cup frozen pearl onions, thawed
1 tablespoon unsalted butter
1 tablespoon sugar
Salt and pepper
3⁄4 cup water
10 ounces white mushrooms, trimmed, whole if small, halved if medium, quartered if large
2 tablespoons brandy
3 tablespoons minced fresh parsley

Instructions

FOR THE STEW: Bring salt pork, reserved salt pork rind, and 3 cups water to boil in medium saucepan over high heat. Boil 2 minutes, then drain well.
Cut two 22-inch lengths cheesecloth and place on top of each other. Wrap onions, carrots, garlic, porcini mushrooms, parsley, thyme, bay leaves, peppercorns, and blanched salt pork rind in cheesecloth and set in Dutch oven. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
Heat salt pork in large skillet over medium heat and cook until lightly browned and crisp, about 12 minutes. Using slotted spoon, transfer to pot; pour off all but 2 teaspoons fat and reserve. Season beef with salt and pepper. Increase heat to high and brown half of beef in single layer, turning once or twice, until deep brown, about 7 minutes; transfer browned beef to pot. Pour 1⁄2 cup water into skillet and scrape pan to loosen browned bits; add liquid to pot.
Return skillet to high heat and add 2 teaspoons reserved pork fat; swirl to coat pan bottom. When fat begins to smoke, brown remaining beef in single layer, turning once or twice, until deep brown, about 7 minutes; transfer browned beef to pot. Pour 1⁄2 cup water into skillet and scrape pan to loosen browned bits; add liquid to pot.
Melt butter in now-empty skillet over medium heat. Whisk in flour until evenly moistened and cook, whisking constantly, until mixture has toasty aroma and resembles light-colored peanut butter, about 5 minutes. Gradually whisk in chicken broth and remaining 1-1⁄2 cups water; increase heat to medium-high and bring to simmer, stirring frequently, until thickened. Pour mixture into pot. Add 3 cups wine, tomato paste, and salt and pepper to taste to pot and stir to combine. Set pot over high heat and bring to boil. Cover and transfer to oven; cook until meat is tender, 2-1⁄2 to 3 hours.
Carefully remove pot from oven and, using tongs, transfer vegetable and herb bouquet to strainer set over pot. Press out liquid into pot and discard bouquet. With slotted spoon, remove beef to medium bowl; set aside. Allow braising liquid to settle for 15 minutes; with large spoon, skim fat from surface and discard.
Bring liquid in pot to boil over medium-high heat. Simmer briskly, stirring occasionally to ensure that bottom is not burning, until sauce is reduced to about 3 cups and thickened to consistency of heavy cream, 15 to 25 minutes.
FOR THE GARNISH: While sauce is reducing, bring pearl onions, butter, sugar, 1⁄4 teaspoon salt, and 1⁄2 cup water to boil in medium skillet over high heat; cover and reduce heat to medium-low and simmer, shaking pan occasionally, until onions are tender, about 5 minutes. Uncover, increase heat to high, and simmer until all liquid evaporates, about 3 minutes. Add mushrooms and 1⁄4 teaspoon salt; cook, stirring occasionally, until liquid released by mushrooms evaporates and vegetables are browned and glazed, about 5 minutes. Transfer vegetables to large plate and set aside. Add remaining 1⁄4 cup water to skillet and stir to loosen browned bits. When pan bottom and sides are clean, add liquid to reducing sauce.
When sauce has reduced to about 3 cups and thickened to the consistency of heavy cream, reduce heat to medium-low; stir in beef, mushrooms and onions (and any accumulated juices), remaining wine from bottle, and brandy into pot. Cover pot and cook until just heated through, 5 to 8 minutes. Season with salt and pepper to taste and serve, sprinkling individual servings with minced parsley.
TO MAKE AHEAD: In step 6, use tongs to transfer vegetable and herb bouquet to mesh strainer set over pot. Press out liquid into pot and discard bouquet. Let beef cool to room temperature in liquid in pot, then cover and refrigerate for up to 2 days. With slotted spoon, skim fat from surface and discard. Set pot over medium-high heat and bring to simmer; with slotted spoon remove beef to medium bowl and set aside. Simmer sauce briskly, stirring occasionally to ensure that bottom is not burning, until reduced to about 3 cups and thickened to consistency of heavy cream. Continue with recipe from step 8.

Beef Burgundy

Ingredients

Instructions

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