recipes / beef bourguignon
by NYC Editor, 12/03/2008
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Restaurant: Capsouto Frères Restaurant
- 1 bottle (750 ml) Beaujolais wine
- 2 pounds beef shoulder, cleaned and cut into 1-inch cubes
- 1 large carrot, roughly chopped
- 2 stalks celery, roughly chopped
- 1 onion, roughly chopped
- ½ bunch thyme
- 2 bay leaves
- A few whole black peppercorns
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 gallon veal stock
- Peas, if desired
- Carrots, if desired
- Pearl onions, if desired
- Potato gratin, if desired
- Pour the wine into a large bowl. Place the cubed beef shoulder in the bowl; refrigerate and let marinate overnight.
- Place the chopped carrot, celery and onion and thyme, bay leaves and peppercorns in a large piece of cheesecloth and tie with a 1-foot length of butcher’s twine to form a sachet.
- Remove the meat from the wine and drain, reserving the wine.
- Heat a large saucepan. Coat the meat with the flour, salt and pepper. Add the vegetable oil to the heated pan and brown the cubed meat; set aside.
- Remove the oil from the pan and deglaze with the reserved wine.
- Add the sachet, browned meat and veal stock to the saucepan. Simmer until the meat is tender. Remove the meat from the pan and continue to reduce the liquid until it thickens (this will be the sauce).
- Return the meat to the saucepan. Heat through and serve with such vegetables as peas, carrots and pearl onions, or potato gratin.
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