Pete - and anyone else interested - here's that Beef Bourguinon Recipe - plus the creamy semolina side dish.
Posted by
JenBro
Jan 20 '14, 06:28
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The semolina is used for breakfast - served with some of the beef bourguignon and 2 over easy eggs with toast - it's delicious together.
The creamy semolina is made by melting 2 Tbls butter in a saute pan and adding 1/4 cup semolina flour. Mix to blend fat into the flour and add 3/4 cup chicken stock, 1/4 tsp cracked black pepper, 1 Tbls parmesan reggiano and a little cream to thin.
note: this is for 30 servings because it's a restaurant recipe :)
Beef Bourguignon
Portion size 16 oz = 30 Servings
Beef Chuck 25 lbs
Red wine 1 qt
Trim beef to 2 inch cubes. Lay out on an unlined sheet pan so there is space between pieces. Season with S&P and lightly coat with olive oil. Bake at 450F for 25 min or until caramelized. Remove from oven and place meat in hotel pans. Deglaze pans with red wine and pour over meat.
Lard 1 cup
Onions, thin slice 10 each
carrots cut into 1 inch chunks 6 lbs
garlic minced 1/4 cup
Place lard in a rondo over high heat. Add Onions, carrots and garlic. Saute for 5 minutes.
All purpose flour 2 cup
Add the flour to the vegetable mixture and cook for 2 minutes
Red Burgundy 5 Quarts
Fresh thyme stems removed rough chop 1/2 cup
Bay leave 12 each
water 2 qt
demi glace base 16 oz
beef base 1/2 cup
Parsley, chopped 1cup
Add the above ingredients to the vegetable mixture, stir to remove the fond from the bottom of the pan. Bring the mixture to a boil and divide between the two pans of seared beef. Do not cover and place in a 325 degree convection oven for 2 hours. Check for tenderness.
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