Bitchy beef bourguignonne

Yield: 6 Servings

Measure Ingredient
1 Onion; coarsely chopped
2 tablespoons Chopped fresh parsley -or-
1 tablespoon Dried parsley flakes
1 teaspoon Crushed dried leaf thyme
2 Bay leaves
2 tablespoons Coarsely ground black pepper
2 tablespoons Pickled green peppercorns; crushed
2 tablespoons Extra-virgin olive oil
3 cups Burgundy or other dry red wine
3 pounds Beef sirloin; cut in 1" cubes
2 tablespoons Lard
¼ cup Unsalted butter
¼ cup Dry brandy
2 cups Double-strength beef broth
36 smalls White boiling onions
2 Cloves (large) garlic; minced
Salt to taste

Combine chopped onion, parsley, thyme, bay leaves, black pepper, green peppercorns, oil & wine in a 2-quart glass or stainless steel bowl. Stir to blend well. Add beef, stir well & let stand at room temperature at least 2 hours, stirring occasionally. Melt lard & 2 Tbs butter in a large, heavy saucepan. Drain beef cubes, reserving marinade. Add beef to pan; cook until browned, stirring as needed. Add brandy and flame carefully, stirring so it ignites well. Add reserven marinade & broth. Bring to a boil; reduce heat, cover & simmer 2-3 hours until beef is tender. Meanwhile, prepare onions.

Cut stem & root ends off each; cook in boiling water 10 minutes, then pop onions out of their skins. Melt remaining 2 Tbs butter in a heavy skillet; add onions & garlic. Cook until onions are golden brown, then add to stew & simmer at least 30 minutes longer. Taste & add salt, more wine or other seasonings as desired. Makes 6 to 8 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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