What Lcohol to Use With Beef Burgonyon
Our May 2012 Daring Cooks' hostess was Fabi of fabsfood. Fabi challenged united states of america to make Boeuf Bourguignon, a classic French stew originating from the Burgundy region of France.
I retrieve I am 1 of many who the mere mention of beef bourguignon brings back images from Julie and Julia
But when I first saw that beef bourguignon was this calendar month's challenge my kickoff idea was to sit down this one out. Existence a muslim I don't potable alcohol or cook with it and beef bourguignon is a dish based on ruby wine.I mean wine is not just an ingredient in the dish, it is basically what the dish revolves around. So as I was reading other people's comments on the claiming in the forum I came across quite a few request if there was a way to make this dish alcohol gratis, be it for religious reasons , being pregnant or recovering alcoholics. Realizing I was not the merely 1 seeking an alcohol free version,I decided to at least research if it was possible.
I came beyond many recipes that used a combination of broth, grape juice and grape vinegar to replace the wine with differing proportions. There was also a diversity of additions ranging from tomato paste to soya sauce. Many said it was non the same, others said it was fifty-fifty better. I decided to give it a go, at that place was really nothing to lose and I am after all a daring cook.What follows is the recipe that I used, based on tasting and tweaking along the way.
To tell y'all the truth I was actually nervous about this one, I was worried the whole pot would end up downwards the drain. Equally the beef cooked and the aromas filled the house, my daughter came into the kitchen and appear that this will be a success, she tin tell how expert a recipe is by the odour of information technology cooking and this was going to be a peachy one.
She was correct.
The dish was a big hit, the flavors blended in so well, it was not overly sweet nor acidic. The meat was cooked to the indicate of melting in your rima oris and the mushrooms onions and carrots added just the correct texture
Now to spare myself the lectures about this being a beef stew non beef bourguignon, I have to tell you that I have never tried the real beef bourguignon and don't know how well my recipe compares to the original simply all I know is it was fun to try and experiment and that we all loved it so much that I will be making it again for certain. If you have always made Julia Child's beef bourguignon,I would honey it if you lot would give my recipe a endeavor and and then permit me know how close or how far you think I got it. Anyone up for the claiming? In the proper name of science?
BOEUF BOURGUIGNON
Ingredients for 4 people:
Ingredients
1 pound stewing beef cutting into 2 inches (5 cm) cubes
i/ii teaspoon salt
ane/4 teaspoon pepper
1 1/two tablespoons flour
1 1/2 cups ruby-red grape juice (100% juice no sugar added)
ane/2 cup ruddy grape vinegar
ii carrot, sliced
1 onion, sliced in julienne
three cups beef stock (preferably home made, remember you want something rich with flavor to enhance the flavor)
ane tablespoon lycopersicon esculentum paste or tomato puree
two cloves mashed garlic
½ teaspoon thyme leaves
i bay leave
12 small onions, brown-braised in stock
250 grams mushrooms sautéed in butter
Directions:
1.Dry the meat cubes advisedly with newspaper towels.
two.In a casserole/pan, sauté the beef until information technology's golden brown. Remove it to a side dish and gear up bated.
3.Still in the same casserole/pan, sauté the carrot and the onion.
4.Return the beefiness to the casserole. Sprinkle information technology with salt and pepper, then add the flour and toss.
5. Stir in the juice,vinegar, stock, tomato paste, mashed garlic cloves, thyme, bay .
6.Bring it to simmering point on the stove.
7.Encompass the pot and place it on very low heat and simmer for 3 hours.
8.While the stew is cooking, prepare onions and mushrooms. For the onions: Melt 1 tablespoon butter in a frying pan and sauté the peeled onions until golden brown. Add together beef stock until they're nigh covered and simmer for xx-25 minutes, or until virtually all the liquid disappears and they're tender simply keep their shape. Prepare aside.
ix.Set the mushrooms as well: quarter and sauté them in 2 tablespoons butter. Keep on stirring until they're nicely dark-brown. Set aside.
x.When meat is tender, Put onions and mushrooms over the meat.
11.Skim the fat off. Simmer for 2-3 minutes. Skim additional fat if information technology rises. The sauce should be thick enough to coat a spoon. If not, boil it until it thickens. If it'south as well thick, stir in some stock or bouillon to make it lighter.
12.Serve and enjoy 🙂 Some goods sides are potatoes, noodles or rice.
Freezing/Storage Instructions/Tips: You can keep leftovers in the fridge for ii-3 days. If you want to freeze information technology, it lasts up to iii months.
Source: https://chefindisguise.com/2012/05/14/alcohol-free-beef-bourguignon-daring-cooks-may-2012/