Carbonnade de boeuf bourguignon`

Yield: 6 servings

Measure Ingredient
3 pounds Beef Rump -- cut into 2\"
\N \N Cubes
1 cup Red Burgundy Wine
2 \N Whole Cloves
1 large Bay Leaf
8 \N Peppercorns -- crushed
1 teaspoon Salt
2 \N Cloves Garlic, 1 Medium And
1 \N Small
4 slices Bacon -- cut small
2 cups Beef Stock
2 \N Bouquet Garni (Spices Tied
\N \N In Cheesecloth)
4 \N Carrots -- cut bite-sized
4 \N Onions -- sliced
¾ pounds Mushrooms -- sliced
1 medium Turnip -- cut in bite-size
\N \N Pcs

Marinate meat cubes with wine, cloves, bay leaf, peppercorns, salt, and the medium garlic clove for 1 hr in refrigerator, stirring occasionally. Fry out the bacon over low heat. Drain meat, save marinade. Add meat to bacon with 2nd small garlic clove. Sear meat over high heat until well browned. Put meat and bacon fat into flameproof casserole. Add marinade, heated to boiling point, beef stock, and bouquet garni. Boil mixture for 10 mins. Lower heat and simmer 30 mins. Add carrots, onion, mushrooms, and turnip. Bake all, covered, in 350 F oven for 1½ hrs. Discard bouquet garni and garnish with chopped parsley. Serves 6.

As prepared at The Bramble Inn in Brewster, Mass.

Recipe By : Country Inn Cooking - ISBN 0-8117-0406-8 From: Dan Klepach Date: 06-03-95 (14) (E)Homecooki

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