Beef Burgundy- how to make this a modern way
Recipe for the BEST Modern Beef Burgundy that is easy to follow and results in the most tender beef, perfectly paired with mashed potatoes.
Equipment
- Dutch Oven
- Rimmed baking sheet
Ingredients
- 4 pound beef chuck-eye roast
- 6 oz Salt Pork
- 3 Tbsp Butter
- 2 pints Cremini Mushrooms
- 1/2 cup Pearl Onions peeled
- 1 Tbsp sugar
- 1/3 cup Flour
- 4 cups Beef Broth
- 1 bottle Burgundy Wine OR Pinot Noir
- 5 tsp Gelatin unflavored
- 1 Tbsp Tomato Paste
- 1 tsp Anchovy Paste
- 2 Onions
- 2 Carrots
- 1 Garlic Head
- 2 Bay Leaves
- 1/2 tsp Black Peppercorns
- 1/2 oz Dried Porcini Mushrooms
- 10 sprigs Fresh Parsley
- 6 sprigs Fresh Thyme
Instructions
- Place the beef roast on a cutting board and then trim the fat off and set it aside for later. Then, cut the beef into 1 1/2-2-inch pieces and place them in a medium bowl.
- To the beef chunks, add 1 1/2 teaspoons salt and toss together, then let it stand for 30 minutes at room temperature.
- Adjust the oven rack to the lower-middle and lowest positions and then preheat the oven to 500 degrees Fahrenheit.
- Place the salt pork on a cutting board and then slice it into 1/4-inch pieces.
- On a medium roasting pan, place the salt pork, beef scraps and 2 tablespoons butter, then roast it in the oven on the lower-middle rack for 15-20 minutes.
- To a second rimmed baking sheet, add the cremini mushrooms, pearl onions, remaining 1 tablespoon butter and sugar. Then place the baking sheet in the oven on the lowest rack and roast until the vegetables are lightly glazed, around 15-20 minutes.
- When the mushrooms are done, place the baking sheet into the fridge until needed.
- Remove the roasting pan with the scraps and place it on a hot pad, then reduce the oven temperature to 325 degrees Fahrenheit.
- Sprinkle flour over the rendered fat and use a whisk to mix the fat with flour until no dry flour remains.
- Transfer the mushroom mixture into a Dutch Oven and then whisk in the beef broth until fully combined.
- Measure and then add 2 cups red wine, then stir well to combine.
- To the Dutch Oven, add the gelatin, tomato paste, anchovy paste and then whisk well to combine.
- On a cutting board, peel and cut the carrots, then add them to the Dutch Oven.
- Dice the onions and then add them to the Dutch Oven.
- To the Dutch Oven, add the garlic heads that are skin on and smashed, bay leaves, peppercorns, rinsed porcini mushrooms, parsley and thyme.
- Arrange the beef chunks to the top of the ingredients in the Dutch Oven, in a single layer.
- Place the Dutch Oven in the oven and cook for 3-3 1/2 hours, making sure to stir after 90 minutes.
- Remove the Dutch Oven from the oven and then use a slotted spoon to remove the beef, carrot and mushrooms to a medium bowl, then cover and set aside.
- Place a large bowl and then place a strainer on top and strain the solids, pressing to release as much liquid as possible. Discard the solids.
- Return the liquids to the Dutch Oven and then add the remaining wine and let the liquid sit for 10 minutes, spooning off any fat.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer and replace the beef and mushrooms to the pot, then simmer for 15-20 minutes.
- Season with salt and pepper to taste, then serve with mashed potatoes or egg noodles and enjoy.