Beef Burgundy

Name: Beef Burgundy
Yield: Serves 6
Cuisine: French
Ingredients: 6 ounces, Salt pork, trimmed of rind (see Trimming Meat and Salt Pork below), rind reserved, and salt pork cut into 1/4 inch by 1/4 inch by 1-inch pieces; 10 sprigs, fresh parsley leaves, torn into quarters; 6 sprigs, fresh thyme; 2 , medium onions, chopped coarse; 2 , medium carrots, chopped coarse; 1 medium head, garlic, cloves separated and crushed but unpeeled; 2 , bay leaves, crumbled; 1/2 teaspoon, whole black peppercorns; 1/2 ounce, dried porcini mushrooms, rinsed (optional); 4 - 4 1/4 pounds, beef chuck roast, trimmed and cut into 1 1/2- to 2-inch pieces (see Trimming Meat and Salt Pork below); , Salt and ground black pepper; 4 tablespoons, unsalted butter, cut into 4 pieces; 1/3 cup, unbleached all-purpose flour; 1 3/4 cups, canned low-sodium chicken broth; 1 bottle, red burgundy wine (750 ml) or Pinot Noir; 1 teaspoon, tomato paste; 36 , frozen pearl onions (about 7 ounces); 1 tablespoon, unsalted butter; 1 tablespoon, granulated sugar; 1/2 teaspoon, table salt; 10 ounces, white mushrooms, whole if small, halved if medium, quartered if large; 2 tablespoons, brandy; 3 tablespoons, minced fresh parsley leaves

33 comments

Appears in Cook's Illustrated January/February 2001

SERVES6

TIME5 to 5½ hours

has video

WHY THIS RECIPE WORKS

Our beef burgundy recipe would have to live up to its potential, with satisfyingly large but tender chunks of beef in a sauce brimming with voluptuous wine and infused with aromatic vegetables, garlic, and herbs. For flavor, we rendered som...

This is a members' feature.