Beef In Burgundy posted by Shadows

[bookwoman]

There are a few folks on here that post recipes that are above and beyond, this recipe is one of those! I have made this 2 times now, once following the recipe exactly and once with a few changes. Both times it turned out above and beyond expectations.

The second time I made this I used a suggestion from another recipe by this person, I added some mint to the cookpot and to the rue, it was even better.

The most time consuming part of this recipe is the rue... to get it that nice chocolate brown took some time over low temps ( did not want to burn it ).

This is a must try... here is the link to it:

BEEF IN BURGUNDY

[Aline]

Originally Posted by bookwoman

The most time consuming part of this recipe is the rue... to get it that nice chocolate brown took some time over low temps ( did not want to burn it ).

FYI

I think this is a French Canadian brown gravy method. As a little girl, this was my "job" to help my mother in the kitchen whenever she made brown gravy.

In a frypan over low heat, I had to constantly stir white flour until it turned a nice brown. The flour has to keep moving so it doesn't burn. Once it was brown, my mother took over by adding the butter, then the milk and seasonings.

I think by browning the flour alone without the butter, it would be easier not to burn it - as opposed to adding the flour and the butter, then browning it. Heck, if a little girl can do it....lol

[bookwoman]

Originally Posted by Aline

FYI

I think this is a French Canadian brown gravy method. As a little girl, this was my "job" to help my mother in the kitchen whenever she made brown gravy.

In a frypan over low heat, I had to constantly stir white flour until it turned a nice brown. The flour has to keep moving so it doesn't burn. Once it was brown, my mother took over by adding the butter, then the milk and seasonings.

I think by browning the flour alone without the butter, it would be easier not to burn it - as opposed to adding the flour and the butter, then browning it. Heck, if a little girl can do it....lol

It seems to me the secret to this recipe is the browning of the butter and flour together, it is not a gravy but a rue. The browned butter gives it that nut like flavor that can not be achieved by browning the flour first. I have made gravy in the manor you mention and it would not be the same in this recipe. The rue is for thickening the juices already in the pan and not a gravy that is added.

[Aline]

Ah! Okay, I stand corrected. I guess I didn't pay close enough attention to the recipe. Thanks for the clarification.

Aline

[aggiejac]

Bookwoman - I know this is an older post....but what did you use for the brown soup stock??
aggiejac

[bookwoman]

I make my own brown soup stock.

Bare rendering bones, sawed in 2 inch pieces
Carrots, unpeeled and chopped
Yellow onion, unpeeled and chopped
Celery, chopped

Roast the bones in a 400 degree F oven for about 2 hours, watch so they don't burn, just want them toasty brown not blackened.
Put bones in soup pot. Add 1 quart of water for each pound of bones. For 5 pounds add 1 bunch of carrots, 1 head celery, and 3 yellow onions.
Bring the stock to a heavy simmer, uncovered, and cook for 12 hours. Add water if needed. DO NOT ADD SALT!
Strain the stock and store in fridge. A layer of fat will form on top. Leave this in place to help seal the stock from air until ready to use. This stock will be gelatinous. If not using all in several days, I palce some in vaccum bags and seal for freezing.

Hope this answers your question.

P.S. I do know of some folks who use consume` for the stock.

Originally Posted by aggiejac

Bookwoman - I know this is an older post....but what did you use for the brown soup stock??
aggiejac

[aggiejac]

wow! sounds great. thanks for sharing!