Recipe by John DOH
A French style "Beef Bourguignonne", adapted from a French Chef's recipe, and adapted somewhat to commonly available ingredients in Canada. "Small boiling onions" are miniatures, about an inch in diameter Outside round roast is shown, sirloin tip, tri-tip would also work well
- 3 lbs tri-tip roast or 3 lbs sirloin tip roast or 3 lbs outside round roast, trimmed of excess fat and cut into 2-inch cubes
- 1 large onion, sliced
- 4 sprigs fresh parsley, scissored finely
- 1 sprig fresh thyme
- 2 bay leaves, crumbled
- 1 teaspoon black peppercorns, crumbled
- 2 tablespoons olive oil
- 25 ounces Burgundy wine
- 1 1⁄2 tablespoons lard
- 8 ounces salt pork, rind removed, blanched 3 minutes, drained and cut into cubes
- 3 -4 tablespoons cognac or 3 -4 tablespoons brandy
- 2 tablespoons flour
- 2 cups beef stock
- 2 garlic cloves, crushed
- 24 small boiling onions, peeled
- 2 tablespoons butter
Directions See How It's Made
- Put the meat cubes into a large bowl, add sliced onion, parsley, thyme, bay leaves and peppercorns.
- Our in the wine and olive oil, and mix well. Allow to marinate 3-4 hours, turning the meat 4-6 times.
- Melt the lard in a large pot over low heat, add the salt pork dice, and saute about ten minutes.
- Drain the meat cubes, reserving the marinade. Add meat cubes to pot, place over medium heat and brown all sides.
- Heat the cognac/brandy separately and set it alight, pouring over the meat after flames are extinguished.
- Reduce heat to low and sprinkle meat with flour, stirring until the meat is coated.
- Add the stock, the reserved marinade and garlic; cover and stew for two hours.
- Saute the onions in butter over low heat, then add to the stew after it has cooked two hours. Season with salt to taste, replace the lid and cook one more hour.