Directions
Bourguignon (serves four). NOTE: meat needs to marinated in advance of cooking.
- Preheat oven to 300 degrees
- Remove meat from the marinade and pat dry.
- In a large pan over high heat, sear the meat in the grape seed oil. You need to get a very deep brown color.
- Remove meat from the pan and scrape away the fond that has developed.
- In the same pan, cook the bacon, onions, oyster mushrooms and carrots. When they begin to brown, add the garlic and cook until aromatic.
- Add the tomato paste and allow to caramelize slightly.
- Add the beef back into the pan, deglaze with red wine and reduce until thickened.
- 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.
- Braise covered in the oven for at least 3-4 hours or until the meat is very tender
- Adjust seasoning with salt, pepper and Just Cook Foods Gimme Steak blend.
- If you like a more thickened sauce, remove beef from stew and reduce on stove top until desired consistency.
Sunchoke Puree, serves 4
- Drain sunchokes.
- Gently brown garlic in butter.
- Add sunchokes, heavy cream and vegetable stock.
- Bring to a simmer and cook until the sunchokes are very soft.
- Strain them from the cooking liquid – reserve the creamy stock.
- 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
- Preheat oven to 425 degrees
- Toss Brussels sprouts in oil and salt
- 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