Growing up Sunday dinners were a family tradition. Often my Dad would spend all day slaving in
the kitchen over some savory meal. I find about once a month I am carrying on this tradition. I recently stumble over a great cookbook called “Best of the Best Cookbook Recipes” by Food and Wine. It captures “the best recipes from the 25 best cookbooks of the year”. What a great concept! Now I don’t have to spend major coin on a handful of books that I will only use 2 or 3 recipes out of. Some of the featured chefs are Giada De Laurentiis, Rick Bayless, Alice Waters, Ming Tsai, and Jamie Oliver, to name a few. I recently tried out the “My Go-to Beef Duabe” recipe by Dorie Greenspan. It was delicious! Here is my rendition of it:
the kitchen over some savory meal. I find about once a month I am carrying on this tradition. I recently stumble over a great cookbook called “Best of the Best Cookbook Recipes” by Food and Wine. It captures “the best recipes from the 25 best cookbooks of the year”. What a great concept! Now I don’t have to spend major coin on a handful of books that I will only use 2 or 3 recipes out of. Some of the featured chefs are Giada De Laurentiis, Rick Bayless, Alice Waters, Ming Tsai, and Jamie Oliver, to name a few. I recently tried out the “My Go-to Beef Duabe” recipe by Dorie Greenspan. It was delicious! Here is my rendition of it:
4 slices of bacon - cut into 1 inch-wide pieces
3 ½ lb beef chuck roast – trim off fat and cut into 2-3 inch cubes
2 tbs Canola or grapeseed oil (I used Canola)
Salt and Pepper
2 yellow onions - thinly sliced
6 shallots - thinly sliced
1 garlic
head – halved horizontally (loose paper peel removed)
1 ½ lb of carrots – peeled, quartered lengthwise and halved
½ lb parsnips – peeled, halved and quartered lengthwise
¼ cup of cognac or brandy (we used brandy)
One 750-ml of fruity red wine
Bouquet of thyme sprigs, parsley, rosemary and the leaves from a celery stalked, tied together.
Egg noodles – prepare in the last 20 minutes making the meal
3 ½ lb beef chuck roast – trim off fat and cut into 2-3 inch cubes
2 tbs Canola or grapeseed oil (I used Canola)
Salt and Pepper
2 yellow onions - thinly sliced
6 shallots - thinly sliced
1 garlic
head – halved horizontally (loose paper peel removed)
1 ½ lb of carrots – peeled, quartered lengthwise and halved
½ lb parsnips – peeled, halved and quartered lengthwise
¼ cup of cognac or brandy (we used brandy)
One 750-ml of fruity red wine
Bouquet of thyme sprigs, parsley, rosemary and the leaves from a celery stalked, tied together.
Egg noodles – prepare in the last 20 minutes making the meal
Heat oven to 350. In a Dutch oven, over medium heat, cook bacon until brown. Transfer to bowl. Add 1 tbs of oil to bacon fat and heat over medium-high heat. Brown beef on all sides in batches. Transfer beef to bowl with bacon. Pour off fat and oil. Add remaining oil and heat to medium
heat. Add onions and shallots. Season lightly with salt and pepper. Stir often until onions soften, approx. 8 minutes. Add garlic, carrots, and parsnips. Make sure everything has been covered with the oil in the pot. Pour in brandy. Increase heat and stir to loosen up brown bits off the bottom of the pots. Bring brandy to a boil for one minute. Add bacon and beef. Pour in wine and add bouquet of herbs. Stir. Once wine begins to boil cover pot with a piece of aluminum foil and the
lid. Put into oven for 1 hour. Remove pot and stir. If liquid is reducing by a large amount, add
enough water to cover ingredients. Re-cover pot with foil and lid, put back into oven for another 1 ½ hours. If not tender put back in for another 30 minutes. Add salt and pepper to your liking. Remove herbs and garlic. Serve over egg noodles.
No comments:
Post a Comment