Beef Burgundy
The classic beef burgundy is made with the chuck shoulder blade cut. I tried using the brisket one time and we all liked it so much I decided to keep using it. It costs less and is more flavorful.
2 1/2 lb beef brisket, cut into 1 1/2-inch chunks, trimmed
of fat
8 oz. mushrooms, stems removed, sautéed in olive oil
1/2 lb of white pearl onions, blanched, skins removed
6 oz blanched salt pork or pancetta, cut into little-finger sized
pieces
1 bottle of decent red wine
1 T. tomato paste
1 t. thyme,
1 bay leaf
1 T. fresh parsley, chopped
1 yellow onion, chopped
1 carrot, diced
1 t. each salt & fresh pepper
flour
Add the bacon or pork to a saucepan of water and bring to a boil. Remove. In a heavy dutch oven, heat the pork with the beef fat trimmings until it is browned nicely but not crisp. Remove pork and reserve, discard beef fat trimmings. Brown the pearl onions in the fat, reserve. Soften the yellow onion and carrot in the fat (add butter if needed), remove and reserve. Brown the beef quickly over high heat in small batches. Remove, add 4 tablespoons of flour, stir until smooth (add butter if needed to make a smooth roux), add tomato paste, thyme, bay, chopped parsley, onion, carrot, salt, pepper, beef, add wine to cover. Bring just to a simmer. Place in the oven at 200 degrees for 3 1/2 hours. (It has to be this low and slow, or the beef will be dry and tough.) Add the pork and the sautéed mushroom caps and put back in the oven for half an hour or until done. Serves six.