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Posted By Kat Draper On October 9, 2009 @ 1:44 pm In Cheese | No Comments
I hope you got to your favorite Sendik’s for the One Day Meat Sale. It was another fun day here in Germantown. I love the energy of these events! I think everyone in the county was here at one time or another. Not only was the meat popular that day, but so was good Wisconsin Cheese. I put together my version of Beef Burgundy in the old Nesco and treated our guests with this classic delight. My twist was serving it with a choice of three shredded cheeses to top it off. I first choose Saxon’s Big Ed’s, an organic-raw milk cheese that reminds me of a gruyere and it is outstanding when cooking or just sitting back with a glass of wine or beer. My second choice was BelGiosio’s Fontonilla. Fontonilla is a bit stronger in flavor than the Saxon, melts beautifully, and gives a wonderful punch to the burgundy. The final choice was a no brainer….Crumbled Blue Cheese. Beef and Blue are always a hit together. The demo was a success and I hope you and your family will enjoy this recipe with….don’t forget….good Wisconsin Cheese!
PREP TIME: 1HR
COOKING TIME; 8HRS
In a large pot, fry bacon until crisp. Set off to side and cut into ½ inch pieces. In the bacon fat sauté onions and garlic, remove onion/garlic mixture. Set skillet off to side saving bacon fat. In a clean pot heat app. 3 tbl of *Grapeseed oil. Brown beef, caramelizing exterior. Add bacon, pepper, herbs, onion/garlic mixture, burgundy and one cup of beef stock.
Using the skillet with the remaining bacon fat, on medium heat, add flour a small amount at a time until all of the fat is absorbed into the flour. Slowly add remaining beef broth, creating a thick sauce. Add Gravy to the beef mixture. Slowly cook in a low temp oven (250 degrees) or in a crock pot on low for at least 8 hours. I typically use the crock pot and cook over night. Serve on egg noodles or rice. Topped with your choice of grated cheese, I recommend Saxon Big Ed, Fontinella or Crumbled Blue.
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