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How to prepare Boeuf Bourguignon and Pair It With Wine
Chicago Tribune Food and Entertaining
posted 5/29/2008 1:56:55 PM
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Asparagus Braise
Uncategorized
Asparagus
Ingredients: Asparagus, thinly sliced, Bamboo shoots, sliced, Water chestnuts, sliced, Celery, sliced diagonally, Celery stalk, sliced, Fresh mushrooms, sliced, Canned mushrooms, Cashews (opt), Oil, Salt, ...
Beefsteak Smothered in Onions (Filet Braise Aux Ognons)
Cajun
Onions
Ingredients: Round steak, Onions sliced fine, Lard, Flour, Vinegar, Sprigs bay leaf, Sprigs thyme, Sprigs parsley chopped, Clove garlic, Water, Pepper and salt to taste, ...
Chox Rouge Aux Groseille Braise
Uncategorized
Ingredients: Whole caraway seeds, Dry red wine, Red or yellow onion, Salt more to taste, Red cabbage thinly sliced, Currants (or raisins), Vinegar (or more to taste), Water or apple juice, ...
Deluxe Vegetable Braise
Uncategorized
Vegetables
Ingredients: Cauliflower, broken into, Broccoli, sliced into 3", Fresh green beans, snapped, Zucchini, sliced diagonally, Oil, Water, Salt, Cashews (opt), ...
Veau Braise Au Sani Bon
Uncategorized
Ingredients: Cubed veal shoulder, Prosciutto, diced, Onion, diced, Cloves garlic, minced, Olive oil, Dry white wine, Mushrooms, sliced, Salt, pepper, Chopped parsley, ...
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