Gimme Steak Bourguignon with sunchoke puree, oven fried Brussels sprouts

Directions

Bourguignon (serves four). NOTE: meat needs to marinated in advance of cooking.

  1. Preheat oven to 300 degrees
  2. Remove meat from the marinade and pat dry.
  3. In a large pan over high heat, sear the meat in the grape seed oil.  You need to get a very deep brown color.
  4. Remove meat from the pan and scrape away the fond that has developed.
  5. In the same pan, cook the bacon, onions, oyster mushrooms and carrots.  When they begin to brown, add the garlic and cook until aromatic.
  6. Add the tomato paste and allow to caramelize slightly.
  7. Add the beef back into the pan, deglaze with red wine and reduce until thickened.
  8. Add the stock which should come to just the top of the meat and not cover the meat.  Adjust amount as needed.  Add porcini, thyme and bay leaf.
  9. Braise covered in the oven for at least 3-4 hours or until the meat is very tender
  10. Adjust seasoning with salt, pepper and Just Cook Foods Gimme Steak blend.
  11. If you like a more thickened sauce, remove beef from stew and reduce on stove top until desired consistency.

Sunchoke Puree, serves 4

  1. Drain sunchokes.
  2. Gently brown garlic in butter.
  3. Add sunchokes, heavy cream and vegetable stock.
  4. Bring to a simmer and cook until the sunchokes are very soft.
  5. Strain them from the cooking liquid – reserve the creamy stock.
  6. Puree sunchokes in a food processor with a little of the cream mixture and puree.  Add more liquid as necessary to achieve desired consistency.

Oven Fried Brussels Sprouts, serves 4

  1. Preheat oven to 425 degrees
  2. Toss Brussels sprouts in oil and salt
  3. Roast for 25 minutes (rotating occasionally to ensure even cooking) until crispy and brown.

Ingredients

Bourguignon

  • 1.5 lbs boneless beef chuck, cut in golfball sized chunks
  • 4 TBS Just Cook Foods Gimme Steak blend
  • 1 cup Cabernet Sauvignon
  • 1/4 cup grape seed oil
  • 3/4 lb yellow onion, medium dice
  • 2 slices of smoked bacon, julienned
  • 1/2 lb oyster mushrooms, torn
  • 1/2 lb carrot, cut in a medium dice
  • 2 cloves garlic, sliced
  • 1 oz dried porcini mushroom, reconstituted in hot water and diced small
  • 2 TBS tomato paste
  • 1 cup Cabernet Sauvignon
  • 2 cups rich beef stock
  • 1/4 bunch thyme, taken off the stem
  • 1 bay leaf

Sunchoke Puree

  • 2 TBS butter
  • 3 cloves garlic, sliced
  • 4 lbs sunchokes (peeled and held in water to prevent discoloration)
  • 3 cups heavy cream
  • 2 cups vegetable stock

Oven Fried Brussels Sprouts

  • 1 lb Brussels sprouts, bottom cut off and cut in half
  • 2 TBS grape seed oil
  • 1/2 TBS kosher salt

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