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Beef Burgundy

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!

BEEF BURGUNDY

KAT-N-CHEESE, GT

SERVES 6

PREP TIME: 1HR

COOKING TIME; 8HRS

  • 7 Strips bacon
  • 3 med onions, minced
  • 3 cloves fresh garlic, minced
  • 5 lbs cubed beef, browned
  • 1 tsp fresh ground pepper
  • ½ cup burgundy
  • 32oz Beef Stock
  • ¾ cup flour
  • ¼ cup grated carrots
  • 8oz small mushrooms or sliced mushrooms
  • Grapeseed Oil
  • ¼ cup chopped fresh parsley
  • 2 Tbl fresh Thyme
  • 1Fresh Bay Leaf
  • You’re Choice of fresh grated Saxon Big Ed, grated Fontinella or crumbled blue Cheese

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.

  • Grapeseed oil requires only about one half as much to achieve the same results as other oils.  It has a much higher smoke point, as much as 400 degrees, creating browning at a faster rate without smoking or burning.

Kat Draper [1]

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[1] Kat Draper: http://blogs.sendiksmarket.com/sendiks/author/katherine-draper

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