Beef Burgundy

100 Recipes by America's Test Kitchen (#45 p153)

Salt Beef
Toss in bowl and let stand at room temp 30 min.
1 (4 lbs) boneless beef chuck-eye roast, trimmed and cut into 1 1/2 - 2 in pieces, scraps reserved
1 1/2 t salt
  • Oven to 500°, racks at lowest and lower-middle.
  • The next two things occur at the same time.
Roast Pork
Roast on lower-middle rack until well browned and fat has rendered, 15-20 min.
6 oz salt pork, 1/4 in pieces
2 T butter
reserved beef scraps
... And Roast Veggies
  • Toss on rimmed baking sheet.
  • Roast on lowest rack, stirring occasionally, until mushroom juice evaporates and veggies are lightly glazed, 15-20 min.
  • Transfer to large bowl, cover, refrigerate.
1 lbs cremini mushrooms, trimmed, halved if medium, quartered if large
1 1/2 c frozen pearl onions, thawed
1 T sugar
1 T butter
  • Oven to 325°, racks at lowest and lower-middle.
1 (750 ml) bottle red Burgundy or Pinot Noir, divided
Sprinkle flour over rendered fat until no dry flour remains.
1/3 c flour
Whisk until combined.
4 c beef broth
2 c divided wine
5 t unflavored gelatin
1 T tomato paste
1 t anchovy paste
  • Add.
  • Arrange beef in a single layer. Do not submerge.
  • Add water to come 3/4 up the sides of the beef.
  • Roast until meat is tender, 3-3 1/2 hr.
  • Stir after 1 1/2 hr and add water to keep beef 1/2 submerged.
2 onions, chopped coarse
2 carrots, peeled and cut into 2 in lengths
1 head garlic, cloves separated, unpeeled and smashed
1/2 oz dried porcini mushrooms, rinsed
10 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1/2 t black peppercorns
  • Transfer beef with slotted spoon to bowl with creminis and pearl onions.
  • Cover and set aside.
  • Strain braising liquid through fine-mesh strainer over large bowl.
  • Press solids to extract liquid.
  • Discard solids.
  • Add wine.
remaining divided wine
  • Let liquid settle 10 min.
  • Skim fat and discard.
  • Transfer liquid to dutch oven.
  • Bring to boil over med-high.
  • Simmer briskly, stirring occasionally until thickened to consistency of heavy cream, 15-20 min.w
  • Reduce heat to med-low, stir in beef.
  • cover and cook until just heated through, 5-8 min.
  • Season with salt and pepper, garnish with parsley.
  • Refrigerate up to 3 days.
3 T fresh parsley, minced