The Chew Beef Borgenion Slow Cooker
4 Hour Beef Bourguignon
Beef bourguignon is one of our all fourth dimension family favourites. The dazzler of this dish is that the flavour comes from the slow cook – which you can do on a very low heat in the oven, or in a wearisome cooker. Its almost incommunicable non to make this delicious.
If yous have the time, it tastes Fifty-fifty amend the adjacent 24-hour interval. I tend to make big cauldrons full of this, every bit information technology takes only a small amount of extra fourth dimension to make a larger quantity – and freeze portions for time to come nights. Though I accept to get it in the freezer quick earlier my greedy family tries to sneak the leftovers.
Ingredients:
This would make generous portion for four. Scale up as necessary:
- 250g finely chopped red onion (approx 2 large onions)
- 200g finely chopped carrots (approx iii medium carrots)
- 200g diced bacon with most of the fatty cut off
- 1kg cubed beefiness steak
- Clove garlic finely chopped (I use easy garlic)
- Plainly flour for thickening (ane tablespoon)
- A large nuance of worcester sauce (1 tablespoon)
- 1 litre beef stock
- A big glass of wine
- i tablespoon of olive or vegetable oil
- Salt and pepper to sense of taste
- Cook at 150C for 4 hours.
Method:
Kickoff past trimming the main rind of fat from the salary, and cut into pocket-sized pieces.
Fry on a very low heat. There will all the same exist some fat in the salary, so but add a very tiny amount of oil if the bacon starts to stick. This will take a while to crisp up leaving you lot to chop the vegetables while it cooks.
When crispy, remove from the pan, simply don't clean. You can use this same pan to dark-brown the beefiness.
Soften the finely chopped onions in a large goulash dish, with a nuance of oil.
Carrots
One time soft, add the chopped carrots to the pan, and continue to soften on a low heat. (Excuse the carrot shape, I was multi tasking shots for instagram.)
Beefiness
While the vegetables are softening, yous tin can start to brown the meat. The beefiness needs to be seared on a higher heat with a few drops of oil in small batches. You don't want to melt the meat, just seal the edges and become some colour in the meat as it really adds flavour.
Once the meat is browned, add it to the vegetables.
Stir in a scattering of flour, coating the dry mixture. This volition thicken when the liquid is added stopping the gravy from being too runny, but don't add too much, or information technology will exist very thick and gloopy. The flour should coat the mix, simply no more. If in doubt add less.
Add the lea and perrins
And beefiness stock
Splash a glass of carmine vino to the hot pan to deglaze. The liquid added to the hot pan releases all the caramelised "bits" that stick to the pan. stir in these juices, and identify the casserole in the oven at 150 C
Cook Depression and Deadening
Leave in the oven on a low heat for AT To the lowest degree four hours, though the longer the better. The meat will be crumbling – the sauce should be rich and thick. If its not, remove the lid for the last one-half 60 minutes, or drain the meat, and thicken the gravy by reducing over the hob, earlier returning the meat to the pan. Don't be tempted to reduce the whole thing with the meat still in, or the meat volition deteriorate to strings of meat.
Ideally brand the beef bourguignon the mean solar day before. I don't know why, but somehow the flavours develop and evolve even more when left for a day. Flavor to gustation before your serve.
Serve the beefiness bourguignon with buttery mash or boiled potatoes.
Beefiness bourguignon needs some greenish veg – simple peas, broccoli or greenish beans, and obviously a decent drinking glass of cherry wine to wash information technology down.
Source: https://paintsewgluechew.com/2014/10/4-hour-beef-bourguignon/
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