Boeuf Á La Julia Child 紅酒燉牛肉

Rezept auf Deutsch - Rindergulasch in Rotweinsoße
中文食譜 - Julia Child 紅酒燉牛肉

Boeuf Bourguignon in Julia Child Style
Ingredient for 6 people

• 1 kg beef tenderloin
• 150g bacon
• 2 carrots
• 1 onion
• 2 tablespoons flour
• 3 cups Bordeaux red wine
• 3 cups beef stock
• 1 tablespoon tomato paste
• 2 cloves garlic
• 1 teaspoon thyme
• 2 bay leaves
• salt and pepper for seasoning
• parsley springs for garnishing

Preparations

Prepare the meat

• Preheat oven to 230°C / 450°F / gas mark 8.
• Remove the bacon rinds and cut into lardons, cut the beef into chunks.
• Simmer the bacon in water for 10 minutes. In the mean time, slice the carrots and onions.
• Pat dry the bacon. Heat the frying pan with 1 tablespoon of oil, sauté the bacon in moderate heat for 2-3 minutes to brown lightly. Then bring into the casserole.
• Reheat the pan until bacon fat almost smoking, dry the beef in paper towels and sauté until all sides are nicely browned, then add into the casserole as well.
• In the same fat, brown the sliced vegetables.
• Sprinkle 1 teaspoon of salt, ¼ teaspoon pepper and flour on the meat, toss to coat the beef lightly. Set casserole uncovered in the oven for 4 minutes. Open the oven door, toss again and browning in the oven for 4 minutes more. 
• Turn the oven heat down to 160°C / 325°F / gas mark 3.
• Bring the casserole on the stove in moderate heat. Stir in the wine, stock until the meat is barely covered. Add the tomato paste, garlic, herbs, bacon rind and vegetables. After the stock start to simmer, cover the casserole and put it back into the oven for 2.5-3 hours.

Oignons Glacés á Brun
Brown Braised Onion
Ingredients

• 500 gram pearl onions
• 1½ tablespoon butter
• 1½ tablespoon oil
• 1 cup beef stock, red wine, white wine or water
• 1 bouquet garni : 4 parsley springs, 5 thyme springs and 1 bay leaf
• salt and pepper for seasoning

Preparations

• Wrap the parsley, thyme and bay leaf with a cheesecloth and tie with a cotton string
• In a soup pot, boil the water rapidly, drop the onions for 10 seconds. Drain in a sieve and set under running water.
• Trim off the top and bottom of the onions, slip off the onion skins and pierce a cross in the root ends.
• Heat oil and butter in a saucepan until bubbling. Add onions and sauté over moderate heat for 10 minutes. Rolling the onions to brown them evenly. 
• Pour in the liquid, season to taste and add the bouquet garni. Cover and simmer slowly for 40-50 minutes until the onions are tender and liquid has evaporated.
• Remove the bouquet garni and side the onion aside.

Champignons Sautés Au Beurre

Sautéed Mushrooms

Ingredients

• 2 tablespoon butter
• 1 tablespoon oil
• 500 gram mushrooms
• 1 tablespoon minced shallots
• salts and pepper for seasoning

Preparations

• Just before cooking the mushroom, drop them into a large basin of cold water, rub the service quickly then put into a colander and pat dry immediately.
• Place the skillet over high heat with butter and oil. Watch the butter foam and begin to subside, that means the pan is hot enough. Add the mushroom and shallots, toss and sauté for 5 minutes until brown lightly.

Assembling the Boeuf Bourguignon

• When the meat is tender and can pierce with a fork easily, the boeuf bourguignon is ready. Now we make the sauce. 
• Place a sieve over a sauce pan, pour everything from the casserole into the sieve to collect the sauce. 
• Wash the casserole, return the meat, vegetables and add the cooked onions and mushrooms.
• Heat the sauce pan and simmer for one to two minutes, skim off the fat as it rises. You should have about 2-2½ cups of thick sauce. If the sauce is too thin, boil down rapidly. If too thick, mix in few tablespoons of stock. Taste for seasoning and pour the sauce back to the casserole and bring to simmer. To serve, garnish with parsley, accompany with boiled potatoes and a glass of  bordeaux wine, bon appétit.

Ingredient checklist: Beef, bacon, carrot, onion, red wine, beef stock, tomato paste, garlic, thyme, bay leaves, flour, salt, pepper, parsley, butter and oil.
Utensils checklist: A casserole, a small pot, a frying pan, a spatula, a measuring cup, a knife, a chopping pot, a sieve, and paper towels.

Remove the bacon rinds and cut into lardons, cut the beef into chunks.

Simmer the bacon in water for 10 minutes.

In the mean time, slice the carrots and onions.

Remember! The meat must be pat dried before go into the pan, otherwise they will not brown.

Lightly brown the bacon, it smell good!

To brown the beef nicely, heat the bacon fat till almost smoking and only brown few pieces at a time, do not crown the pan.

Put the meat in the casserole, and keep browning the vegetable with the same fat.

Toss the meat with salt, pepper and flour and set the casserole uncovered in the oven. This covers the meat with a light crust.

Take the casserole from the oven, Stir in wine and stock, add vegetables and seasoning. Bring to simmer and put it back into the oven.