{"id":333,"date":"2018-08-23T21:56:16","date_gmt":"2018-08-24T01:56:16","guid":{"rendered":"http:\/\/rdilauro.com\/CarpeVino\/?p=333"},"modified":"2018-12-11T10:33:16","modified_gmt":"2018-12-11T15:33:16","slug":"beef-bourguign","status":"publish","type":"post","link":"https:\/\/rdilauro.com\/CarpeVino\/2018\/08\/23\/beef-bourguign\/","title":{"rendered":"Bourguignon"},"content":{"rendered":"

BEEF BOURGUIGNON<\/u><\/strong><\/p>\n

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Ingredients\u00a0\u00a0<\/strong><\/p>\n

1 cup chopped bacon 1 clove garlic, minced
\n24 pearl onions, peeled 1 bouquet garni
\n1 lb mushrooms, halved salt and pepper to taste
\n1 \u00bc cup beef stock
\n`Layer the following (onion, herbs, meat; repeat)
\n1 large onion, sliced thin
\nFew sprigs parsley
\nFew sprigs fresh thyme<\/p>\n

\"\"<\/a><\/p>\n

2 lbs top round (bottom round or other stewing meat is fine), cut in cubed chunks\u00a0\"\"<\/a><\/p>\n

Combine the following and pour over all of above to marinate for at least 4 hours
\n2 tbs brandy
\n1 \u00be cup red burgundy
\n2 tbs olive oil
\n\u00bc cup butter<\/p>\n

Procedure<\/strong><\/p>\n

Melt butter in a casserole, add bacon and fry until golden. Remove and set aside.
\nAdd onions and fry until golden.\u00a0 Remove and set aside.
\n<\/span>Add mushrooms and fry, stirring for 1 min.\u00a0 Drain and set aside.
\n<\/span>Remove beef from marinade. Strain marinade and set aside.
\nBrown beef in batches.\u00a0 Return all to pan, sprinkle with flour and stir for 1 min.
\n<\/span>Gradually stir in marinade, then stock, garlic and bouquet garni.
\nSalt and pepper to taste.
\nSimmer 2 hours or until meat is tender.\u00a0\u00a0\"\"<\/a>
\nSkim fat. Add bacon, onion, mushrooms.
\nCover and cook for an additional 30 min. Discard Bouquet garni and serve with noodles, rice, or parsley potatoes.<\/p>\n

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\u00a0<\/strong>BEST MADE THE DAY BEFORE!\u00a0 Serves 6 but can easily be double, tripled<\/strong><\/p>\n

Wine
\n<\/strong>French Cote d Rhone<\/em>,\u00a0 Morgan<\/em> or for the bold, a\u00a0 Ch\u00e2teauneuf-du-Pape\u00a0\"\"<\/a><\/em><\/p>\n

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BEEF BOURGUIGNON       Ingredients\u00a0\u00a0 1 cup chopped bacon 1 clove garlic, minced 24 pearl onions, peeled 1 bouquet garni 1 lb mushrooms, halved salt and pepper to taste 1 \u00bc cup beef stock `Layer the following (onion, herbs, meat; repeat) 1 large onion, sliced thin Few sprigs parsley Few sprigs fresh thyme 2 … <\/p>\n

Continue reading “Bourguignon”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-333","post","type-post","status-publish","format-standard","hentry","category-my-recipes"],"views":246,"_links":{"self":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/333","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/comments?post=333"}],"version-history":[{"count":1,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/333\/revisions"}],"predecessor-version":[{"id":3106,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/333\/revisions\/3106"}],"wp:attachment":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/media?parent=333"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/categories?post=333"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/tags?post=333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}