Sunday, October 2, 2011

Carne de Borgoña - Beef Burgundy

Baking doesn't have to be limited to pastries...you can bake all sort of dishes...like Beef Burgundy! This is one of those classic dishes mum used to make all the time.  Coupled with a creamy mash or spanish tortilla on the side it was always such a delicious meal and so easy to make!

Beef Burgundy















  • 1kg of lean, boneless topside or eye of silverside (trim off all the visible fat)
  • 1 onion sliced
  • 1 tablespoon plain flour
  • 3 tablespoons brandy, warmed
  • 2 cloves of garlic, crushed
  • Bouquet garni (A bouquet garni is a bundle of aromatic herbs).
  • 750ml of dry red wine 
  • 20 tiny pickling onions, peeled
  • 185g of button mushrooms, thickly sliced


In a large, deep, flame proof casserole, heat about 1 tablespoon oil over moderate heat.  Cook meat in batches until evenly browned.  Add sliced onion; cook and stir until softened.  Add the flour; cook and stir a few minutes more.  Add brandy and ignite, when flames disappear, reduce heat to low.  Add garlic, bouquet garni and salt and pepper to taste.  Add enough wine to cover meat; heat until simmering.

Cover casserole with lid and bake at 160degrees for 1 1/2 hours, stirring occasionally.  Stir in the whole onions; cover and bake for another 20mins.  Stir in mushrooms and continue baking until meat and vegetables are tender.

Discard the bouquet garni.  Serve directly from the casserole!

Cocinar, comer y ser feliz!
Leticia


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