Bitchy Beef Bourguignonne

6 Servings

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Bitchy Beef Bourguignonne Ingredients

1 Onion; coarsely chopped	3 lb Beef sirloin; cut in 1"
2 tb Chopped fresh parsley -or-	2 tb Lard
1 tb Dried parsley flakes	1/4 c Unsalted butter
1 ts Crushed dried leaf thyme	1/4 c Dry brandy
2 Bay leaves	2 c Double-strength beef broth
2 tb Coarsely ground black pepper	36 sm White boiling onions
2 tb Pickled green peppercorns;	2 Cloves (large) garlic;
2 tb Extra-virgin olive oil	Salt to taste
3 c Burgundy or other dry red

Instructions for Bitchy Beef Bourguignonne

Combine chopped onion, parsley, thyme, bay leaves, black pepper, green peppercorns, oil & wine in a 2-quart glass or stainless steel bowl. Stir to blend well. Add beef, stir well & let stand at room temperature at least 2 hours, stirring occasionally. Melt lard & 2 Tbs butter in a large, heavy saucepan. Drain beef cubes, reserving marinade. Add beef to pan; cook until browned, stirring as needed. Add brandy and flame carefully, stirring so it ignites well. Add reserven marinade & broth. Bring to a boil; reduce heat, cover & simmer 2-3 hours until beef is tender. Meanwhile, prepare onions. Cut stem & root ends off each; cook in boiling water 10 minutes, then pop onions out of their skins. Melt remaining 2 Tbs butter in a heavy skillet; add onions & garlic. Cook until onions are golden brown, then add to stew & simmer at least 30 minutes longer. Taste & add salt, more wine or other seasonings as desired. Makes 6 to 8 servings. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeefCuisine: Uncategorized