beef ragout with burgundy
(1 rating)
Here's a clay cooker recipe for you. I'm being pestered by Gremlins online today. I already entered one recipe and now it's gone, or somewhere else. I'll try to find it or enter it again. Keep in mind these recipes were written and/or translated by a European in the '60's. Back in my cooking days
(1 rating)
cook time
2 Hr 40 Min
Ingredients For beef ragout with burgundy
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2 1/2 lbbeef chuck, boneless
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1 1/2 cred wine, dry burgundy
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12 ozmushrooms, fresh
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1sweet pepper
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2onions, vidalia, peeled
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1bay leaf
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2 clovegarlic
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2 Tbspbuffer
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1 tspblack pepper
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1 Tbsprufus teague spicy meat rub
- KOSHER SALT & BUTCHER BLACK PEPPER TO TASTE
How To Make beef ragout with burgundy
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1Dice the meat and pat dry. -
2Season with pepper and Rufus Teague Spicy meat rub
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3Marinade overnight in the wine. On the following day drain off the wine.
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4Sauté the sliced mushrooms and chopped onions in hot butter, add the meat and let it brown a little.
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5Then transfer all to the soaked ROMERTOPF and add the sliced pepper, crushed garlic, bay leaf plus salt and pepper to taste. Pour over one cup of the wine. Cover and cook in a hot oven (400 F. - Gas mark 6) for 2 1/2 hours - or until meat is tender.
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6I like to serve with boiled noodles with butter and fresh salad. But my wife likes rice better, your choice.
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