California Farm Classic Beef Burgundy with Boiler Onions
Pickled small boiler onions bring a freshness to simmered beef burgundy that makes this dish unique and makes the kitchen smell wonderful. Only dish I know with a reverse marinade: first you cook, then you marinade overnight in the cooking juices, then you simmer and serve the next day. Tastes great served over homemade pasta, you can find my recipe on cookpad. A truly festive dinner, best paired with an old fashioned heavy red wine, like Zinfandel or Burgundy.
California Farm Classic Beef Burgundy with Boiler Onions
Pickled small boiler onions bring a freshness to simmered beef burgundy that makes this dish unique and makes the kitchen smell wonderful. Only dish I know with a reverse marinade: first you cook, then you marinade overnight in the cooking juices, then you simmer and serve the next day. Tastes great served over homemade pasta, you can find my recipe on cookpad. A truly festive dinner, best paired with an old fashioned heavy red wine, like Zinfandel or Burgundy.
Cooking Instructions
- 1
In 5 quart dutch oven, brown stick of butter over medium
heat till bubbling has stopped. Cut beef in sixteen cubes, put beef cubes in hot butter, don’t stir, move, or touch. When bottom edges are brown, flip and brown other sides.
- 2
While browning, Dice two slices of cured bacon, brown with beef.
- 3
Dice 2 peeled carrots, dice 2 potatoes, crush two cloves of garlic, add 16 pickled boiler onions, 2 cups of red wine, half cup pickling juice, Tbs tomato paste, stir.
Put Tbs of thyme on top, put lid on, bake 2 hours at 350F degrees in oven. Add wine as needed to keep simmering.
- 4
Sautee pan full of shitake mushrooms, sliced, in Tbs butter, sprinkle on top of dish. Sprinkle 4 pinches of truffle seasoning. Close the lid. Now comes the surprise. Turn oven off. Marinade your stew overnight. Yes, marinade after your stew is cooked. Keep the stew marinade in your oven as it cools.
- 5
Next day, bring stew to 350F degrees, half an hour, take lid off dutch oven, and bake in oven till liquids have thickened. Sprinkle chopped parsley or celery on top. Serve with fresh baked french bread to dip in juice and a heavy old fashioned red wine like Zinfandel or Burgundy. Enjoy.
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