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Video: Slow-cooked beef burgundy

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    his slow coor and beef burgundy .

    >> there's a segment i can sink my teeth int

    >>> we're in "tod's" ktche gettin' saucyith efficianato chris gimpel.

    >> i can't wait to sticky fork in this.

    >> the best slow and easy recipes, easy beef burgundy .

    >> y look so different. well dssed, hav say.

    >> well dress.

    >> tnk you.

    >> maeb it's the suit. i don't kn.

    >> chris, lk to us about slow cooking . why is this the way too in your opnion? very different than the old-fashioned rivalcrockpot in the '7s, very expensive now tw things you wao know. it forces youo get dinner finished by 9:00 in the morning. it's a menulanning conpt. inead of using a dutch oven in your oven all day, whi is expensive and prably don't wanto leave ur home for nine hours.

    >> thiis very french, isn' it

    >> yes.

    >> this french has the style of cooking. myfiancee is born and raised in pas, very slow cooker -- nothing to do with the potsut ry slow cooker .

    >> she's ming on thursday, you know tha right?

    >> she apparently is they put lots wine and suff in their food d let it cook fohours and hours.

    >> tha how the flavoris pulled out. they tend to water down the food because there's a top on it, no evaporion. you t watered down flavors, too much liquid. have to build flavo onion, carrot andgarlic and saute this about ten minutes to develop flavor. en wll aually put in some wine. onof the rules is -- this is a bottle of not noir.

    >> how much wine do you put in?

    >> about 4/2 -- kathie lee 's not here,ay? hello! wow!

    >> there you go. redu this down to about a third to two-third and that increes flavor. you don'tant too much liquid.

    >> okay.

    >> his is now 20 nutes into the recipe. you have the onions, carrotnd wine reduced down,lot of flavor. that's really out all the coing you have to do on the stove to we'll put that in here.

    >> again, the ffence between isnd a crock pot -- lot of people have crock pots -- is what?

    >> is simply a branded name for a slowoer from ril. thiss a lttle bit different. this has an inrt you can remove. has handl on it, wch you should look for. also you can ck on high or low, wch means this would be nine or ten hours low or five to seven hou on high. also h one other feature you shou look for. whent's done cooking it tomatically go to the warm mode, which means it willkeep things warm. go to worknd it willdo its n thing?

    >> yes.

    >> five pounds of meat. we have a secre way of getting around not sauteing the meat.

    >> what kind ofmeat?

    >> chuck from the forequarter of e animal, not the ighs. no thighs. the secret is soy sauce gives you meaty flavor.

    >> soy.

    >> little chicken stock ,ust a cup. bay leaves . one other ingredient, which really portant. as i said,here's n a lot of evaporation, two tablespos of minute tapioca as a thickener.

    >> reall

    >> yeah.

    >> dyou ha to mix all that up or --

    >> just put that onor nine, ten hos and you're don

    >> it just mixes itself?

    >> yeah, because there's lot of steamnd we finished off with a few onions th are froz, baconn top. th tas as od as the real thing.

    >> hold on. i wa to try alittle bit.

    >> we can't make the turn now?

    >> no, no, we have to taste it becae we're alady here.

    >> this is actually, i think, at least as gooas the real deal . yeah?

    >> so good. have a minute.

    >> tt is the hodaf beef burgundy . delicious.

    >> this is achken sh w rrotan mushrooms. mushrooms, onion, garlic.

    >> it's always the me principl ute fir, add the wine.

    >> reduce the wine down like we did he of reduce this dwn for a few minute.

    >> simple.

    >> this is easy. want to lift the top?

    >> this goes into the crock p. then you add yur other ingredients, four, five hours, you' done.

    >> genius.

    >> is thchkn done?

    >> that is great. genius.

    >> my kind of cooking.

TODAY recipes
updated 1/6/2010 10:21:03 AM ET 2010-01-06T15:21:03

Recipe: Beef burgundy

Long hours in a slow cooker turn the foundation of beef burgundy — red wine — sour. We solved the problem by reducing the wine separately before adding it to the slow cooker, a step that mellows the harshness and acidity of the alcohol. And since slow cookers have a tendency to wash out the flavor of stew, we added a lot of garlic and thyme, a half a can of tomato paste for sweetness, and a hit of soy sauce to boost flavor and color.

  • Aromatic bouquet
  • 4 ounces salt pork, cut into 1/4-inch-thick matchsticks
  • 10 sprigs fresh parsley, torn into pieces
  • 6 sprigs fresh thyme
  • 2 medium onions, chopped coarse
  • 2 medium carrots, chopped coarse
  • 1 medium head garlic, cloves separated and crushed
  • 2 bay leaves, crumbled
  • 1/2 ounce dried porcini mushrooms, rinsed
  • Stew
  • 1 (31/2- to 4-pound) boneless beef chuck eye roast, trimmed and cut into 2-inch pieces
  • Salt and ground black pepper
  • 3 tablespoons unsalted butter, cut into 3 pieces
  • 1/3 cup unbleached all-purpose flour
  • 1 tablespoon tomato paste
  • 1 (750-ml) bottle red Burgundy or Pinot Noir
  • 11/2 cups low-sodium chicken broth
  • 11/4 cups low-sodium beef broth
  • Garnish
  • 7 ounces frozen pearl onions
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1 pound white mushrooms, wiped clean and halved if small or quartered if large
  • Salt
  • 2 tablespoons brandy
  • 3 tablespoons minced fresh parsley leaves
  • Ground black pepper

For the bouquet: Cook the salt pork in a large Dutch oven over medium heat until lightly browned and crisp, about 12 minutes. With a slotted spoon, transfer the salt pork to a plate. Pour off and reserve the fat. Following the illustrations on page 102, assemble the salt pork and remaining bouquet ingredients into a double-layer cheesecloth pouch and tie securely with kitchen twine.

For the stew: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the rendered pork fat in a large Dutch oven over medium-high heat until just smoking. Add half of the meat and cook, stirring occasionally, until well browned, 7 to 10_minutes, reducing the heat if the pot begins to scorch. Transfer the browned beef to a medium bowl. Repeat with 1 tablespoon more rendered pork fat and the remaining beef; transfer to the bowl.

3. Add the butter to the pot and melt over medium-low heat. Stir in the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly whisk in all but 2 tablespoons of the wine, scraping up any browned bits. Gradually whisk in the broths until smooth and bring to a simmer.

4. Stir in the browned meat with any ¬accumulated juices, submerge the aromatic bouquet in the liquid, and bring to a simmer. Cover, place the pot in the oven, and cook until the meat is tender, 2 1/2-3hours.

5. For the garnish: Bring the pearl onions, water, butter, and sugar to a boil in a large nonstick skillet over medium-high heat. Reduce the heat to medium, cover, and cook until the onions are fully thawed and tender, 5 to 8 minutes. Uncover, increase the heat to medium-high, and cook until all the liquid evaporates, 3 to 4 minutes. Add the mushrooms and 1/4 teaspoon salt and cook, without stirring, for 2 minutes. Stir and continue to cook, stirring often, until the vegetables are browned and glazed, 8 to 12 minutes. Remove from the heat and set aside.

6. Remove the stew from the oven and remove the aromatic bouquet. Stir in the mushroom and onion garnish, cover, and let stand for 5 minutes. Stir in the remaining 2 tablespoons wine, brandy, and parsley and season with salt and pepper to taste before serving.


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